Olive Oil Poached Shrimp with Ginger-Tomato Sauce
Poach the shrimp
In a mixing bowl, toss the shrimp with the orange zest, ginger, pepper flakes, and 3/4 tsp. salt. Let sit at room temperature for about an hour.
Position a rack in the center of the oven and heat the oven to 225°F.
Pour 1 inch of oil into a medium (10-inch) straight-sided sauté pan. Heat over low heat until the oil reaches 120°F, 2 to 3 minutes.
Slide the shrimp into the oil and immediately transfer the pan to the oven. Poach until the shrimp are opaque throughout (cut into one to check), 25 minutes. With a slotted spoon, transfer to a wire rack and blot on both sides with paper towels to remove excess oil.
Make the sauce
While the shrimp poach, heat the oil in a medium skillet over medium-high heat. Add the onion and a pinch of salt. Cook, stirring frequently, until soft and translucent, about 4 minutes. Add the garlic, ginger, and orange zest and cook, stirring, until fragrant, 1 minute more. Add the tomatoes and their juices, orange juice, and sugar and simmer for 5 minutes to meld the flavors. Purée the sauce in a food processor. Return to the pan, season to taste with salt, and keep warm over low heat until the shrimp are ready. Distribute the tomato sauce among 4 serving plates, arrange the shrimp on top of the sauce, and serve.
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Serving Size: 1 Serving (294g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1921 | ||
Calories from Fat: 1921 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 216.2g | 288 % | |
Saturated Fat 29.9g | 150 % | |
Monounsaturated Fat 157.6g | ||
Polyunsanturated Fat 22.8g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 83.3mg | 3 % | |
Potassium 44.5mg | 1 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1921
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