Pan-Roasted Shrimp with Orange, Arugula, and Tarragon
- SERVINGS: 4
This warm winter salad makes use of everything in the orange but the pith.
- 2 large seedless oranges
- 16 jumbo shrimp (about 2 pounds), shelled and deveined
- 1/4 cup olive oil
- 2 tablespoons tarragon leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon minced garlic
- 1/2 cup fresh orange juice
- 2 tablespoons Champagne or white-wine vinegar
- 2 bunches arugula, trimmed
- 1 small red onion, sliced into rings
- Preheat the oven to 425°. Finely grate the zest of 1 orange. Using a sharp knife, peel both oranges, removing all of the bitter white pith. Thinly slice the oranges crosswise; set aside. In a large bowl, toss the shrimp with 2 tablespoons of the olive oil, 1 tablespoon of the tarragon and the salt, pepper and garlic.
- Heat a large ovenproof skillet. Add the shrimp in a single layer and cook over moderately high heat, stirring, for 1 minute. Remove the skillet from the heat.
- Roast the shrimp in the oven for 2 minutes. Using tongs, turn the shrimp and add the orange juice and zest. Roast for another 1 to 2 minutes, or until the shrimp are opaque throughout.
- Meanwhile, in a large bowl, whisk the vinegar into the remaining 2 tablespoons of oil. Whisk in the juices from the shrimp. Add the arugula and toss; transfer the salad to plates. Arrange the shrimp, oranges and onion on the salads, garnish with the remaining tarragon and serve.
Look for a simple, fruity-but-tart Riesling from California or Washington State that won't compete with the dish.
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Congratulations to Mei Lin, winner of Top Chef Season 12.