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Continued: Sunday Supper: Orange Jalapeño Shrimp

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  • Last update: May 16, 2013 - 6:37 PM

Heat a large skillet over medium heat and add grapeseed oil. Add jalapeño and garlic, and cook for 2 minutes.

Toss in shrimp and cook until shrimp starts to turn opaque, using tongs to toss shrimp so they cook evenly.

Add orange juice reduction and cook for 3 to 4 minutes. Lift shrimp out of pan, leaving liquid behind.

Add broccoli florets and orange sections to pan and cook for about 4 minutes, until broccoli is just tender.

Add shrimp back into pan, stirring to combine, and serve over brown rice.

Brown Rice

Makes 2 cups.

From “The Fresh 20,” by Melissa Lanz.

• 1 tsp. olive oil

• 1 c. long-grain brown rice

2 c. low-sodium chicken or vegetable broth or water

1/2 tsp. kosher salt (only if using water)


Heat oil in small stockpot on medium heat. Add rice and coat with oil. Let rice toast for 2 to 3 minutes. Stir in broth or water and salt (if needed). Cover and reduce heat to low and simmer for 30 minutes. Remove from heat and let steam for 5 minutes before lifting lid.

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