Orange Jalapeño Shrimp
Note: If you prefer, substitute cubed chicken tenders or tofu for the shrimp. To speed up the preparation, make the brown rice a day in advance. From “The Fresh 20,” by Melissa Lanz.
• 1 lb. raw, deveined shrimp, tails on (see Note)
• 3/4 tsp. kosher salt
• 1/4 tsp. black pepper
• Juice of 3 navel oranges (3/4 c.)
• 2 tbsp. honey
• 1 tsp. reduced-sodium soy sauce
• 1 tbsp. grapeseed oil
• 1 small jalapeño pepper, seeded and finely chopped (about 2 tsp.)
• 2 garlic cloves, minced
• 8 oz. broccoli florets (about 3 c.)
• 1 navel orange, peeled and sectioned
• 2 c. prepared brown rice, reheated (see recipe below and see Note)
Season shrimp with salt and pepper. Set aside.
Bring orange juice, honey and soy sauce to a boil in a small saucepan over high heat and boil until reduced by about half, about 8 minutes. Set aside.
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.
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.