Orange Shrimp

Eat these with your fingers by removing the shells and popping the shrimp in your mouth. Its a mess. There is enough to serve two or three in a pinch.

I came up with this a couple of years ago when dining alone. I just put stuff I liked in with some raw shrimp and fell in love with the taste -- who could not like garlic, shrimp, orange and salt with that touch of sweetness from the white wine. But its not for everyone. You have to not hate peeling shrimp as you eat.

• 2 Tbsp butter
• 1 Tbsp olive oil
• 1 Tbsp crushed red pepper
• zest of 1 orange
• 1 Tbsp tomato paste
• 1 tsp chicken bouillon (or 1 cube chicken bouillon crushed or 1 tsp salt)
• 1/2 tsp garlic powder
• 1/2 lb raw shrimp in the shell with heads removed OR 3/4 lb raw shrimp with the heads on

Melt the butter in a skillet on low heat and stir in all the other ingredients except the shrimp. Stir well, increase to medium heat and add the shrimp. Saute around 30 seconds on each side.

Add

• 1/2 c white wine (drinking wine, not cooking wine)
• 1/2 c chicken broth (optional)

Bring to a simmer and cook for a minute more on each side and remove the shrimp to a serving bowl. Do not over cook.

Increase the heat to medium high and reduce the sauce left in the skillet until it thickens slightly. Be sure to stir continuously to keep it from boiling. Remove from heat. Pour it over the shrimp and serve immediately.

These are eaten by popping off the head, removing the shell by hand, dipping the shrimp meat in the sauce and eating. Like I said, its a very messy dish.Serve with plenty of napkins.