After making a particularly delicious batch of sangria, I found myself with half an orange left over. And thus, all the inspiration necessary for one of my favorite simple recipes.
Ingredients:
- 1/2 navel orange
- 1 cube frozen basil / or 1 tsp. minced basil
- 2 handfuls / 25 tiny shrimp (precooked)
- 1 tsp sugar
1. Squeeze the juice out of the navel orange into a small skillet or saucepan on medium-low heat. I let a few chunks of orange float in there as well, so I could squish them down with a ladle later to release more of the liquid.
2. Mix in the basil with the orange nectar.
3. After the basil and orange have mixed thoroughly and the mixture is bubbling slightly, add the shrimp.
4. Zest the orange peel over the mix of orange nectar, basil, and shrimp. Let the mix simmer for a few minutes.
5. Don't let the liquid boil off. When the basil and orange mixture have coated the shrimp, carefully remove only the shrimp into a bowl. Add the sugar to the simmering liquid, and wait just a few seconds for the caramelization to complete.
6. Spoon the caramelized orange-basil glaze over the shrimp.
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