Best Shrimp With Orange Dust Recipes

Orange Dust image

Provided by Daniel Del Vecchio

Yield Makes about 1/4 cup

Number Of Ingredients 5

1/2 teaspoon grapeseed oil
2 navel oranges (preferably organic)
1/4 cup sugar
1 cup water
an electric coffee/spice grinder

Steps:

Preheat oven to 325°F. Line a baking sheet with foil and lightly oil with grapeseed oil.
Remove zest from oranges with a vegetable peeler and trim any white pith from zest with a sharp paring knife. Bring zest, sugar, and waterto a boil in a 3-quart saucepan, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, until syrupy, about 6 minutes. Drain zest in a sieve and spread out on baking sheet.
Bake zest in middle of oven until dry and crisp, 15 to 20 minutes. Cool on baking sheet on a rack. Grind zest to a powder in electric coffee/spice grinder.

Sticky Crispy Orange Shrimp image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

1/2 cup orange juice
1 tablespoon grated ginger
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon crushed red pepper
Splash of rice vinegar
Splash of sesame oil
Pinch kosher salt
1 clove garlic, grated
Vegetable oil, for frying
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 large eggs
1 1/2 cups panko breadcrumbs
1 pound peeled and deveined jumbo shrimp, butterflied and tails removed
Rice, for serving
2 scallions, sliced thin, for garnish

Steps:

For the sauce: Put the orange juice, ginger, honey, soy sauce, cornstarch, crushed red pepper, vinegar, sesame oil, salt and garlic in a small nonstick skillet over medium heat and whisk thoroughly to incorporate the cornstarch into the liquid. If you have a few lumps remaining, that is fine. Heat until bubbling and starting to thicken, about 5 minutes. Remove from the heat and set aside.
For the crispy shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
Add the flour, salt and pepper to a shallow dish. Crack the eggs into a second shallow dish and beat well. Place the panko in a third dish. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg and finally in the breadcrumbs, pressing to make sure each shrimp has an even coating.
Fry the shrimp in 2 batches, flipping halfway through, until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
Before serving, add the sauce to the bottom of a bowl. Add the shrimp and toss gently to coat. Serve over rice and garnish with the sliced scallions.

Jean-Georges's Orange Dust image

Provided by Martha Stewart

Yield Makes 2 to 3 tablespoons

Number Of Ingredients 3

2 navel oranges
1/4 cup sugar
1/2 teaspoon canola, grapeseed, or other neutral-flavored oil

Steps:

Preheat oven to 350 degrees. Using a vegetable peeler, peel oranges, yielding 8 to 10 broad strips from each fruit. Using a paring knife, scrape white pith from inside the peels.
Place the peels in a small saucepan with 1 cup water and sugar. Set over high heat, and bring to a boil. Reduce heat to medium, and simmer until the liquid becomes syrupy, 10 to 15 minutes. Remove peels, and drain.
Line a baking sheet with aluminum foil, and spread with oil. Scatter the cooked peels on the foil, spaced so they aren't touching.
Bake peels until dry, being careful to avoid any browning, about 15 minutes. If they begin to brown, reduce oven temperature. Transfer to a wire rack to cool at room temperature in a dry place.
Crumble peels, then grind in a spice mill or coffee grinder until powdery. Store in an airtight container. Orange dust will retain its peak flavor up to 2 weeks, but it will keep virtually forever, gradually losing its intensity.