Thursday, January 28, 2010

Orange Shrimp & Orange-Spinach Rice Pilaf

2-3 navel oranges (juiced)
24 large raw peeled shrimp ( 1.5lbs)
1.5 cups brown basmati rice
2 oz spinach (3.5 cups) chopped
2 cloves garlic, minced
1/4 cup olive oil, divided
3 cups chicken broth
1/2 tsp fine sea salt
1/2 tsp black pepper

zest one orange - set zest aside
cut oranges in 1/2 and juice them - you need 1/2 cup juice

In quart sized Ziploc bag combine orange juice, 2Tbsp olive oil and minced garlic
squeeze out as much air as possible and marinate 1-3hours (turning occasionally)

About 1 hour before serving time, in medium sauce pan add 2 Tbsp olive oil.
Add rice and cook 2mins until lightly brown and fragrant
Slowly add broth, increase to high heat and bring to boil
Cover and reduce heat to low and cook until rice is tender and broth is absorbed, (about 45mins) Stir in spinach and orange zest, cover and set aside

Preheat broiler and place rack 4inches from heating element
Meanwhile drain shrimp marinate and place shrimp on baking sheet
Sprinkle with salt and pepper

Broil Shrimp until cooked through, 1.5 - 2 mins. per side.
Serve with pilaf

6 servings
300 calories, 5grams fat, 29grams protein

1 comment:

  1. Oh YUM! I love anything citrus so I will definately give this a try!


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