Citrus juices combine with garlic, red onion, honey, red pepper flake, and garden parsley reducing to a thin glaze to coat fresh shrimp from the local seafood market.
Those who live in the Midwest are lucky. Why? We get to experience all of Mother Earth's seasons: spring, summer, autumn, and winter. However, sometimes summer doesn't feel long enough. We try to cram almost all of nature's bounty into a three-month cycle. Local farmer's markets are overflowing with customers weekly and if you're lucky enough to live in a big city...daily. Food lovers buy canned goods prepared by farmers to enjoy the freshness during the winter months. Or, we may try our hand at canning a few fruits and vegetables, especially pickles.
Fruits that are readily available from June through July include strawberries, blackberries, blueberries, raspberries, watermelon, cantaloupe, tomatoes, and peaches, to name a few. Oranges, on the other hand, are the freshest during midwinter to early spring. Lemons and limes are in season all year round.
You'll notice your favorite brand of orange isn't available at the local grocery from July through September. Off-brands will be on hand but there's a difference. One difference is they lack juiciness. You'll have to use more to have freshly squeezed juice. Also, they're not as sweet. For the citrus glaze on the shrimp, we'll increase the sweetness with a squirt of honey.
Let's get to the recipe.
Ingredients for two servings:
1 pound of medium to large fresh shrimp
Three medium size oranges
One large lemon
1/4 tsp. salt
Dash of pepper
One clove of garlic - minced
One T. of red onion - minced
1/2 tsp. red pepper flakes
T. of honey
Half a handful of fresh parsley - torn or cut
One cup of sushi rice
Peel and devein the shrimp. Set aside.
Prepare the sushi rice as directed. I use chicken broth instead of water. Sushi rice will require a 30-minute soak before cooking. Then, a 15 to 20-minute cook on the stovetop. Take this into consideration before beginning the citrus glaze.
Squeeze the juice from the oranges, lime, and lemon. Add the EVOO, S & P, garlic, red onion, honey, and parsley. Whisk together and add to the sauté pan. After a few minutes on medium heat, the citrus mixture will reduce by half
Go ahead and salt and pepper the shrimp. Add to the reduced citrus mixture in the sauté pan. Sauté for two minutes on each side. The shrimp should appear light pink to pale. After it's through cooking. Set aside.
In a bowl, add a serving of rice. Top it off with half a pound of citrus shrimp. Add a bit more parsley. Maybe a bit of orange zest. Enjoy!