Recipe for Orange Peel Shrimp?

Question

Something like they serve at P.F. Changs

Answer 1

Orange Peel Shrimp

Ingredients:
2 large egg whites
¼ cup cornstarch
¼ cup sesame seeds
Coarse salt and ground pepper
1-½ pounds medium shrimp, peeled and deveined
¼ cup vegetable oil, plus more if needed
1tbs orange zest
1 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon sugar
4 scallions, trimmed and thinly sliced

In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat.
Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches.
Wipe skillet with a paper towel. Add orange juice, zest, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.

Answer 2

Orange Peel Shrimp

Answer 3

shrimp risotto with orange peel

Ingredients:
16 medium shrimps peeled and deveined
2 tablespoons butter
3 tablespoons olive oil
4 cups fish stock (or chicken broth)
1 medium onion, finely chopped
2 cups risotto rice (Arborio,Carnaroli)
1 tablespoon freshly grated orange peel
juice of 1 orange
salt to taste


Directions:

Place the fish stock into a saucepan, bring to a boil, then reduce heat to low, keeping it warm.
Heat the butter and 2 tablespoons of olive oil in a large, iron saucepan or in large non-stick saucepan. Add the shrimps and fry them for 3 minutes or until they are cooked (do not cook them for too long otherwise they will be tough. A good sign they are cooked is when they get red). Remove with a slotted spoonand put them in a bowl with the orange juice and set aside.
In the same sauce pan, add the remaining olive oil and onion. Stir occasionally for 2 minutes or until onions are transparent. Add rice, grated orange peel and salt. Cook, stirring constantly for 3 minutes.
Add 1/2 cup of boiling stock, stirring constantly until the stock is almost all evaporated. Continue cooking, pouring stock 1/2 cup at a time and stirring until the liquid has evaporated until the rice is almost al dente.
When the inside of the rice is slightly more firm than you desire in the final dish, stir in shrimps and the orange juice. Stir until the liquid evaporates. Season with salt and pepper

Answer 4

(L)
CURRY OF SHRIMP, ORANGE RICE, CURRANT
CHUTNEY

1/4 c. butter
2 tbsp. all-purpose flour
1-2 tbsp. curry powder
1/2 tsp. salt
1/4 tsp. paprika
Dash ground nutmeg
2 c. light cream
3 c. cleaned shrimp, cooked & cut in half lengthwise (1 lb. in shell)
1 tbsp. finely chopped candied ginger
1 tbsp. lemon juice
1 tbsp. dry sherry
1/2 tsp. onion juice
Dash Worcestershire sauce
Orange Rice
Currant Chutney
Finely shredded orange peel
Flaked coconut
Chopped roasted peanuts

In saucepan melt butter; blend in next 5 ingredients. Stir in cream; cook and stir until thickened and bubbly. Add shrimp, ginger, lemon juice, sherry, orange juice and Worcestershire; heat through. Salt to taste. Pour into small individual casseroles; bake at 350 degrees about 10-12 minutes. Serve over Orange Rice with Currant Chutney, orange peel, coconut and chopped peanuts. Serves 4.
Orange Rice: In saucepan combine 1 cup water, 2 teaspoons grated orange peel, 1/3 cup orange juice and 3/4 teaspoon salt; bring to boiling. Stir in 2/3 cup regular rice. Return to boiling; reduce heat. Cover and cook over low heat until tender, 15-20 minutes. Makes about 2 cups.

Currant Chutney: Mix together 1/2 cup chutney, cut up; 1/2 cup red currant jelly; 3 tablespoons dried currants and 2 tablespoons dry sherry.