Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30514/
Jumbo Prawns & Balsamic-Orange Onions
The arrival of the first sweet onions of the season is an event to be celebrated, and this dish does just that. The onions are slow-cooked in the ovenwhich brings out even more sweetnessand then combined with both orange zest and juice, plus some balsamic vinegar to balance the flavors. Jumbo shrimp are added here, but sweet scallops would be delicious as well. Serve with warmed flour tortillas so this luscious dish can be eaten taco-style.
Yield: 4 servings
Preparation Time: 2 hours 20 minutes
Ingredients
| 2 | large sweet onions, sliced | ||
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| 2 | Tablespoons | extra-virgin olive oil | |
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| 1 | teaspoon | kosher salt | |
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| 1 | teaspoon | freshly grated orange zest | |
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| Juice of 1 orange | |||
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| 2 | Tablespoons | balsamic vinegar | |
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| 1 | teaspoon | finely chopped fresh rosemary or 1/4 teaspoon dried | |
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| Pinch of crushed red pepper | |||
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| 12 | raw shrimp (6-8 per pound; see Note), peeled and deveined | ||
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| 1/4 | cup | sliced scallion greens | |
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Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 314 | |
| Calories From Fat: | 90 | |
| Total Fat: | 10g | |
| Saturated Fat: | 2g | |
| Cholesterol: | 259mg | |
| Sodium: | 550mg | |
| Total Carbohydrates: | 18g | |
| Dietary Fiber: | 2g | |
| Protein: | 36g |
Vitamin C (40% daily value), Iron (26% dv), Magnesium (20% dv), Potassium (17% dv)
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Preheat oven to 400°F. Toss onions, oil and salt in a 9-by-13-inch baking pan until coated. Cover with foil. Bake until softened and juicy, about 45 minutes. Remove foil, stir and continue baking, uncovered, until the onions around the edges of the pan are lightly golden, 25 to 30 minutes. Stir in orange zest, orange juice, vinegar, rosemary and crushed red pepper. Bake until most of the liquid has evaporated, about 30 minutes. Stir in shrimp and bake until cooked through, 20 to 25 minutes. Stir in scallion greens and serve.
Note:
Shrimp is usually sold by the number needed to make one pound. For example, 21-25 count means there will be 21 to 25 shrimp in a pound. Size names, such as large or extra large, are not standardized, so to be sure youre getting the size you want, order by the count (or number) per pound.
Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you cant find certified shrimp, choose wild-caught shrimp from North Americaits more likely to be sustainably caught.
To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. Save the shells to make a tasty stock: Simmer, in enough water to cover, for 10 minutes, then strain. The vein running along a shrimps back (technically the dorsal surface, opposite the legs) under a thin layer of flesh is really its digestive tract.
To devein, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30514/
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