Tuesday, March 8, 2016
Don't you think the blood orange is just beautiful!? Those deep rich colors, nature is amazing.
They are in season right now, so I thought up this wonderful appetizer.
To me shrimp are a fancier appetizer. I'm not sure why I think that, it's not like they are really spendy or anything.
My aunts used to make shrimp dip allot when I was a kid, I loved that stuff, so easy a layer of cream cheese, next cocktail sauce, topped with shrimp. Served with crackers! That screams 70's to me.
Ok I'm tell ya all marinade, marinade, marinade! Take a little extra time ahead to marinate any meats you're going to cook. Well most meats. That allows the liquid and seasonings to penetrate the meat and become one. Sounds like a harlequin novel or something hahaha! KIDDING!
Ok compose yourselves ladies and gentleman, get your minds outta the gutter and follow the recipe :)
Here is what you need:
25 Large Shrimp, thawed + d'pooped!
1 Large Blood Orange
5 Leaves of Sage, chopped
4 Cloves Garlic, minced
2 Teaspoons cumin
3 Tablespoons olive oil
How to make it:
Thaw your shrimp, depoop those shrimp, I just used my fingernail, scooped it out. Nasty I know!
Rinse and pat them dry with a paper towel.
Place shrimp into large ziplock bag or a container with a lid.
Squeeze the juice from the orange, lime and lemon into the bag
Now add the cumin, 1 Tablespoon olive oil, sage and chopped garlic into the bag.
Seal the bag shut, try to get as much air out of there as possible.
Using your hands mix everything together.
Place bag into the fridge to marinade.
Leave that in there at least an hour.
Heat a nonstick frying pan on your stove top, with 2 tablespoons of olive oil.
Cook your shrimp until no longer pink.
That's approximately 5 minutes.
Don't you love the color!?!