“Don’t drink that Orange Juice!”
I have two issues with cooking a wide variety of items during the course of the month. The first is that I will often have to purchase ingredients that are specific to a single recipe. In many cases it will call for a single tablespoon of something that I have to buy a much larger quantity of. In some cases, the ingredient will last a long time in the house after that and I sometimes will have to look for recipes to specifically use the ingredient up. Until that time, my refrigerator is filled with open bottles and jars of “Refrigerate after opening” items like sauces and jellies. My cupboard has boxes, more bottles and bags of every legume known to man. For more general items, I will have to stake my claim to save 2 tablespoons of the carton of orange juice.
The second issue is highly related to the first, but with perishable items. Too often I will need a few sprigs of cilantro, ¼ head of cabbage or 2 tablespoons of buttermilk. You cannot just buy in those limited quantities, so very often it goes bad before I can use it all up. I know I can better coordinate my recipes, but who wants to have red cabbage week?
This recipe called for the OJ that I had to rescue from the grips of my youngest son.
It only called for 1 pound of shrimp, but I made two. I also removed the tails before I started.
The batter came off a little too much as it stuck to the pan, but some gentle scraping kept enough of it on the shrimp.
Making the sauce.
Putting it all together.
A very tasty shrimp dish.
Prep Time: 30 minutes | Cook Time: 30 minutes
- 3 tablespoons sesame seeds (white, black or a mix)
- 2 large egg whites
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 pound peeled and deveined raw shrimp (21-25 per pound)
- 2 tablespoons canola oil, divided
- 3/4 cup orange juice
- 1/4 cup dry sherry (see Note)
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon sugar
- 1 scallion, thinly sliced
1. Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the shrimp and cook until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 1 tablespoon oil and the rest of the shrimp.
3. Add orange juice, sherry, soy sauce and sugar to the pan. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 to 6 minutes. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately, with scallion sprinkled on top.
249 calories; 10 g fat (1 g sat, 5 g mono); 182 mg cholesterol; 13 g carbohydrates; 22 g protein; 1 g fiber; 1183 mg sodium; 311 mg potassium.