The other day Wayne sent me a link to a bunch of shrimp recipes. I figured that meant he was in the mood for shrimp. It didn’t happen immediately, but the next day we tried one of those recipes, Orange Shrimp. It was actually a pretty simple recipe. Instead of serving it over regular rice, we tried another new thing and had it over riced cauliflower. The savings in calories meant he got two cookies for dessert instead of just one! Too bad there’s not a corresponding savings in price.

Orange-Glazed Shrimp
scaled for two servings

3/4 cup orange juice
1/2 teaspoon dried orange zest (or 1 tablespoon if using fresh)
1 1/2 tablespoons brown sugar
1 tablespoon soy sauce
1 pound shrimp

Combine orange juice, zest, sugar and soy sauce in a small pan. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until reduced to about 1/2 cup liquid.

Quickly saute the shrimp in a bit of olive oil, season to taste with salt and pepper, toss with the sauce and serve over rice, or riced cauliflower. Garnish with parsley if desired.

Earlier we had tried another version of riced vegetables, and decided that it didn’t have a lot of flavor. We won’t have it as a “vegetable” for dinner in the future, but we may consider it as a rice substitute under a sauce of some sort.

Coincidentally, at our impromptu lunch date the next day (at City Cellar), we both ordered shrimp salads. I guess we really were in the mood for it!
A traditional Cobb salad with shrimp, and a grilled shrimp salad with shaved radish & Parmesan, heirloom tomatoes & pecans with a raspberry vinaigrette