|Ingredients||Seafood, Vegetables, Fruits|
|Menu Part||Appetizer/Small Plate|
Shrimp sauteed with red onions, pasilla peppers, ginger, and garlic are combined with olives, orange juice and spices in this quick tapas recipe.
1⁄2 cup olive oil
8 lb. shrimp, peeled and deveined
2 lb. red onions, sliced into 1⁄4-in. wedges
1 1⁄2 lb. pasilla peppers, cut in 1⁄2-in. dice
1⁄2 cup minced ginger
1⁄3 cup minced garlic
2 lb. California ripe olives, halved
2 cups orange juice
2 tbsp. curry powder
1 1⁄2 tbsp. kosher salt
2 tsp. red pepper flakes
1⁄2 cup unsalted butter
4 lb. orange segments
1. Heat olive oil in a large sauté pan over medium heat. Add shrimp and cook for 2 min. Stir in onions, peppers, ginger, and garlic and continue to simmer for 2-3 min.
2. Add olives, orange juice, curry powder, salt, and pepper flakes and bring to a boil. Turn down heat to a simmer for 2-3 min.
3. Remove from heat and stir in butter and orange segments.