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Staking My Claim to the Orange Juice

“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?

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This recipe called for the OJ that I had to rescue from the grips of my youngest son.

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It only called for 1 pound of shrimp, but I made two. I also removed the tails before I started.

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Batter up!

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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.

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Making the sauce.

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Putting it all together.

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A very tasty shrimp dish.

Sesame-Orange Shrimp

Prep Time: 30 minutes | Cook Time: 30 minutes

Ingredients:

  • 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

Directions:

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.

Nutritional Info:

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.

Source: http://mobile.eatingwell.com/recipes/sesame_orange_shrimp.html

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Categories: Chinese, Fried, Fruit, Lunch2, Recipes, Seafood

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

9 Comments on “Staking My Claim to the Orange Juice”

  1. January 27, 2013 at 11:29 am #

    I’m doing a voluntary food challenge involving a restricted diet for 39-days. I’m limited to rice, beans and “tropical” fruits. Two weeks in and one of the biggest surprises I’ve noticed is that meals and food have been simplified like you’d never believe. There is no thought given to, “Hey. What’s for dinner?” Ever. And I only have to manage inventories for 3-4 ingredients, which makes it extremely easy to rotate stock. Con: The diet is bland and uneventful. Pro: It is simplicity personified. :)

    I’ve been thinking about making something orange and this looks good. I’ll give it a try when things get back to normal.

  2. charleschuckberry
    January 27, 2013 at 1:15 pm #

    Looks tasty. I will have to try your recipe. Thank you. For I am the cook in my family. I enjoy cooking and the smiles I get from my family

  3. January 27, 2013 at 2:43 pm #

    …..I sure wish my wife could eat shrimp…………… Hey, I know how you feel about the quantity versus what is used. This might be the first week where I have the dinners planned for 5 days and everything perishable is going to be used. So happy about that. I may not hit the like button for all your articles, but your blog is one of the top 5 that I read now.

  4. January 27, 2013 at 3:59 pm #

    Take your OJ and freeze into ice cube trays. Once frozen, put into baggies and keep in freezer. Do that with many juices. When dealing with 1/4 head of cabbage, make two different meals, both consisting of cabbage. freeze one and eat the other… or, put both in fridge and alternate both dishes during the week. Cilantro; freeze cilantro, pull out of freezer, chop as needed. Keep in freezer. Make your own broth from cow feet, duck feet, chix feet. Add extra gelatin to broth for nutritional value. Freeze in small quantities, taking out of freezer as needed. Economical: buy whole slabs of rib eye meat, if you can get it at a reasonable price. Dry Age half of it in fridge on cookie racks. Use the other half in stews, or slice up steaks and “dry age” on same cookie racks for a couple of days, flipping over, everyday for even drying… Shrimp in concoctions. Chop shrimp with cilantro and water chestnuts. Put into portions in freezer. Use this concoction for spring rolls – rolled i rice paper, dumplings for soups, or thaw, heat up and wrap in lettuce leaves. make shrimp salad.. It’s all freezable. Coconut Milk… ALWAYS keep cans of coconut milk in pantry. Add to stew to beef up nutritional value… Make your own BBQ sauce so as to avoid giving your family harmful chemicals and HFCS. Learn to use Stevia.. Natural sweetener. Learn to make your own mayonnaise.. You can roll your fish and chicken in mayo/parmesan cheese/spices and bake to make a lovely crunchy piece of protein for family… Avoid Gluten so as not to give your children harmful food allergies.. Alternatives are: Coconut flour, seed flours, bean flours, almond & pecan flour.. Get used to using healthy ingredients so that your children don’t develop migraines, IBS, heart burn, Acid reflux… (you can learn all about the travesties of Wheat from Wheat Belly by Dr. William Davis.) and if you’re worried about prostate cancer, even more reason to avoid flour! Good luck.

  5. January 27, 2013 at 4:38 pm #

    http://www.marksdailyapple.com/definitive-guide-to-the-primal-eating-plan/#axzz2JDLBXFPU here you go. This should get your started on your journey to no more disease.. Take good care of your family.

  6. January 28, 2013 at 4:11 am #

    This recipe sounds delicious and I didn’t realize you can freeze cabbage – interesting and informative post.

  7. January 28, 2013 at 6:43 pm #

    I can relate, I just threw away most of a pint of buttermilk. I guess I should have made pancakes or something. The shrimp looks great!

  8. January 28, 2013 at 9:52 pm #

    I have the same problem especially with fresh herbs. I got two storage containers. One you keep in the freezer that allows you to grind the herbs and the other you put the herbs into the container with some water and they stay fresher longer. At some point I will test them so I can write a posting on them. But so far so good.

Trackbacks/Pingbacks

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    [...] Noodles With Edamame, Pineapple Glazed Pork Loin, Roasted Edamame,Sesame Ginger Noodles, Sesame-Orange Shrimp, Singapore Noodles, Slow Cooker Mongolian Beef, Slow Cooker Roast Beef, Thai [...]

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