It’s not every day that a recipe knocks me off my feet. I cook a few times a week and you’d be surprised at how many of the online recipes are just meh – nothing I’d make again. I’m a busy gal and nothing ticks me off more than taking the time to make a recipe only to be rewarded with something boring. So when I try something new my expectations are so low, yet the bar is really high. This recipe really surprised me, it’s simple yet oh so tasty. I think it’s the low number of ingredients used in just the right way that allows this recipe to sing. I stumbled across this recipe on the lovely Tartlette blog. I changed it just a bit to meet my own tastes and the limits of my location. Her recipe called for scallops and since I’m terribly landlocked here in the middle of Illinois, I thought a safer bet was to use shrimp.
As an unexpected bonus, it didn’t take me longer than 10-15 minutes to make this whole recipe. Yes you heard me right, a totally homemade recipe in under 15 minutes. In fact, this is so easy you really don’t need a recipe for it, but I’ll walk you through what I did.
The vinaigrette calls for blood orange juice, red wine vinegar, minced garlic, salt/pepper and olive oil, you can see exact amounts on the Tartlette blog. Also, don’t be worry about finding blood oranges, heck my local Schnucks had ’em. If you can’t find them it’s fine to use a regular orange, but you won’t have the beautiful ruby red vinaigrette to drizzle and the flavor may be different and more breakfasty. 
I added everything but the oil and then added it slowly giving it a brisk whisk. I didn’t use as much oil as her recipe, but I tend to like a more tart dressing. If I were you I would add a bit and taste it. If it tastes good, stop, if not add more oil. You should always taste your food as you’re cooking. How else will you know if it’s delicious? And this dressing is seriously good. I didn’t use nearly all of it for the salad and am saving it for a something next week.
Once the vinaigrette was finished, all that was left was to saute up the shrimp. Like the recipe, I wanted to keep it simple. I dried the shrimp really well with paper towels and salt and peppered them. I put a very light film of olive oil in my trusty cast iron skillet and set it to almost high. It didn’t take long for the pan to have small wisps of smoke and I threw the shrimp in making sure they had plenty of room. Don’t crowd your pan or you’ll steam them and you won’t get any caramelly bits. I’m all about the caramelly bits. 12 shrimp were enough for me, but if you’re making this for more than yourself you might want to do it in two batches, but even with doubling the cooking time on the shrimp this recipe is still wicked fast.
Now stay close to the pan, but don’t stir them or turn them or mess with them at first. Leave them alone and watch, you’ll see the shrimp change and become pink, slightly opaque, and beginning to curl. When you see this happening, check the undersides. They should release easily and be just a little caramelized. Flip ’em and do the same to the other side. I like my shrimp firm, but cook yours until they are done to your taste. When they even pinker and totally opaque, give them a little poke with your finger. For me, the shrimp should be nice and firm, but not rubbery. If you’re still unsure if they’re done you can also pop a sacrificial shrimp in your mouth and taste it to see if it’s right, no one’s looking.
When your shrimp are done mound some greens onto your dinner plate. I opted for a spring mix from our local co-op, but you can use whatever greeny lettuce you enjoy. Top with a nice serving of the shrimp and then drizzle the vinaigrette over the whole shebang. If it separated it’s fine just give it another whisk, and then drizzle away.
I think a sparkling rosé would pair really nicely with this. I had a Sauvignon Blanc already open and it was a bit tart. If you didn’t want a sparkler, I’d maybe try a dry Riesling. You don’t want something that competes too much, the dressing is a tiny bit tart, but it’s the sweet blood oranges combined with the briny slightly caramelized shrimp that dominate the flavors.
And there you have it, a delicious dinner that can be easily assembled in minutes after work. Make it for your honey or make it for yourself, but trust me you’ll want to make it.
Grits ain't Groceries 