RECIPE

© Evan Sklar

Pan-Roasted Shrimp with Orange, Arugula, and Tarragon

• Recipe by Allen Susser

This warm winter salad makes use of everything in the orange but the pith.

• Healthy

Ingredients

1. 2 large seedless oranges
2. 16 jumbo shrimp (about 2 pounds), shelled and deveined
3. 1/4 cup olive oil
4. 2 tablespoons tarragon leaves
5. 1 teaspoon kosher salt
6. 1/2 teaspoon freshly ground pepper
7. 1/2 teaspoon minced garlic
8. 1/2 cup fresh orange juice
9. 2 tablespoons Champagne or white- wine vinegar
10. 2 bunches arugula, trimmed
11. 1 small red onion, sliced into rings

Directions

1. 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.
2. 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. 
3. 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. 
4. 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.

Notes

ONE SERVING: Calories 419 kcal, Total Fat 17.7 gm, Saturated Fat 2.5 gm