This text is part of the special Pleasures notebook
While the worst of winter is behind us and the weather is getting milder, this spring recipe from K pour Katrine puts shrimp in the spotlight, with orange and mint at the heart of the flavors.
Servings: 4
Ingredients
Orange vinaigrette
¼ cup (60 ml) olive oil
Zest of ½ orange, well washed
3 tbsp. tbsp (45 ml) orange juice
2 tbsp. tablespoon (30 ml) lemon juice
2 tbsp. tbsp (30 ml) finely chopped fresh mint
1 small clove of garlic, chopped
1 C. teaspoon (5 ml) honey
½ tsp. teaspoon (2.5 ml) salt
Pepper, to taste
Shrimp with orange zest
3 tbsp. tbsp (30 ml) olive oil
675 g (1 ½ lb) large raw shrimp, peeled, deveined, rinsed well and patted dry
¼ tsp. teaspoon (1.25 ml) salt
2 tbsp. tsp (10 ml) sambal oelek hot sauce
2 cloves of garlic, chopped
Zest of a well-washed orange
Mint arugula salad
4 cups (1l) arugula
½ cup (125 ml) fresh mint
½ cup (125 ml) toasted sliced almonds
2 oranges, peeled and sliced
2 avocados sliced
1 green onion finely chopped
Preparation
Orange vinaigrette
In a small bowl, using a whisk, mix all the vinaigrette ingredients well. To book.
Shrimp with orange zest
In a non-stick pan, heat the oil over medium-high heat and brown the shrimp with the salt and hot sauce for one to two minutes on each side. Add the garlic and orange zest and cook for a minute, stirring often. To book.
Mint arugula salad
In a large bowl, mix all the salad ingredients with the vinaigrette. Serve with the shrimp.
Good to know
Don’t forget to toast the almonds in the oven or pan to add maximum flavor. “The orange is everywhere in this recipe, it goes divinely with each ingredient, particularly the mint. »
Recipe from the magazine K for Katrinevolume 14
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