Angry Shrimp With Citrus/Spinach Salad Recipe

Name: Angry Shrimp With Citrus/Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Flour Mixture:; 1 cup all-purpose flour; 1 1/2 tablespoons California chili powder; 1 tablespoon gray salt; 1 teaspoon freshly ground pepper; Salad :; 2 blood oranges, peeled and sectioned, pith removed; 2 tangelos, peeled and sectioned, pith removed; 2 grapefruit, peeled and sectioned, pith removed; Salt and pepper; Extra-virgin olive oil; 2 pounds (16 to 20 count shrimp ) 4 per person, peeled but with the tail on; 6 large cloves garlic, thinly sliced; 2 serrano or jalapeno peppers, thinly sliced; 1 1/2 cups basil leaves, stemmed and cleaned; 1 tablespoon orange, julienned; 1 bunch basil, cleaned; 3 cups pre-washed spinach, stems removed

Servings: persons

Flour Mixture:
1 cup all-purpose flour
1 1/2 tablespoons California chili powder
1 tablespoon gray salt
1 teaspoon freshly ground pepper
Salad :
2 blood oranges, peeled and sectioned, pith removed
2 tangelos, peeled and sectioned, pith removed
2 grapefruit, peeled and sectioned, pith removed
Salt and pepper
Extra-virgin olive oil
2 pounds (16 to 20 count shrimp ) 4 per person, peeled but with the tail on
6 large cloves garlic, thinly sliced
2 serrano or jalapeno peppers, thinly sliced
1 1/2 cups basil leaves, stemmed and cleaned
1 tablespoon orange, julienned
1 bunch basil, cleaned
3 cups pre-washed spinach, stems removed

1
Mix the flour mixture for shrimp:
2
Combine the ingredients and set aside in container. This step can be done the day before dinner .
3
Peel and cut the citrus fruit into sections over a plate. Drain the juice from the plate into a bowl. Season liberally with gray salt and black pepper. Whisk in olive oil to form a vinaigrette (it should be in proportion, about 2 parts juice to 1 part olive oil).
4
Season citrus sections with salt and pepper. Drizzle a little of the vinaigrette on them to marinate and put them on a platter.
5
Have your fishmonger peel the prawns but leave the tails on for handles. Season liberally with salt and pepper. Preheat a saute pan on high. Dredge the shrimp in the flour mixture. This will give them a nice crust and allow them to stay crispy and fresh at room temperature. Add olive oil to the pan and put in 1 layer of shrimp. You want them to caramelize, so don't toss or move them. Add a little more oil if the flour absorbs what's in the pan. After about 3 minutes, turn over the prawns. Let it caramelize, toss and turn out onto a cookie sheet. Add about 1/4 cup more olive oil to the already hot saute pan. Drain pan juices from the cookie sheet into the saute pan. Add sliced garlic and let it get light brown. Add chiles and let them get soft. Add the basil and stand back - there's a lot of water in basil and it will pop. Let it get crispy, less than a minute. While this is happening, arrange prawns over the citrus salad. Add the orange zest to the basil/garlic/chile mixture in the saute pan. Season with salt and pepper, then spoon basil/garlic/chile mixture over the prawns.
6
Toss the spinach with the citrus vinaigrette and mound on top of the prawns. Serve.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Flour Mixture:, 1 cup all-purpose flour, 1 1/2 tablespoons California chili powder, 1 tablespoon gray salt, and more.

Yes, Angry Shrimp With Citrus/Spinach Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Angry Shrimp With Citrus/Spinach Salad

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