Shrimp & Bok Choy In Piquant Orange Sauce
This recipe blends the sweetness of orange with a variety of spicy and savory seasonings to create a delicious broth or sauce. The flavors will infuse a tasty and nutritious combination of shrimp and baby bok choy for a gourmet level meal that takes minutes to make after you marinate. Serve with noodles, rice, or your favorite grain.
Ingredients
- 1 pound shrimp peeled & deveined
- 1 large orange zest & juice
- 1 tablespoon liquid honey
- 1 teaspoon Cayenne pepper
- 1/2 teaspoon red chili pepper flakes
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 2 tablespoons neutral oil
- 1 baby bok choy
- 2 tablespoons dark soy sauce
- 1 teaspoon 5-spice
- Salt to taste
- Pepper to taste
Instructions
30 minutes before
- Rinse the shrimp, and transfer to a bowl.
- In a separate, smaller bowl, combine half the orange zest and juice, honey, Cayenne pepper, red chili pepper flakes, ginger and garlic, and whisk together to combine.
- Pour over the shrimp, and toss to coat on all sides.
- Cover and place in the fridge to marinate. About every 10 minutes or so, stir the shrimp to soak in the marinade evenly on all sides.
When they're ready
- Trim the bok choy at the stem, and separate out the leaves. Chop the leaves to the desired size.
- Heat the oil in a large skillet, and add the bok choy, stirring for a minute or so until they begin to wilt.
- Add the soy sauce, and the remaining orange juice and zest at a medium low heat.
- Stir in the powdered 5-spice blend, and season with salt and pepper to taste. Cook for another 2 or 3 minutes.
- Turn the heat up to a medium-high setting.
- Drain the shrimp, although a little of the marinade and orange zest can be a tasty addition to the dish.
- When the skillet is hot, add the shrimp, and cook for 3 minutes or so, turning until each side is pink, and the shrimp is firm and in a curled shape.
- Remove from the heat and serve warm, spooning the sauce over the shrimp, bok choy, and your choice of accompaniment.
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