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Recipe: Marinate shrimp with citrus, cumin, and oregano, then saute quickly over high heat

Sauteed shrimp with citrus, cumin, and oregano
Sauteed shrimp with citrus, cumin, and oregano(Karoline Boehm-Goodnick for the Boston globe)

Shrimp take only a few minutes in the skillet, so if you’re willing to spring for them, they’re ideal for an easy weeknight dinner or a low-key weekend gathering. Begin by marinating the shellfish with orange, lime, garlic, cumin, and oregano. When they’re ready, toss the shrimp in a very hot skillet in batches. To get the best color on the pink curls without overcooking them, leave the shrimp undisturbed for 2 to 3 minutes until they brown on the undersides. Then remove them and cook the next batch.

For a quick wine sauce, saute scallions in butter and add white wine. Then, over very low heat so the sauce doesn’t separate, swirl in the remaining butter. Serve the shrimp over or beside white or brown rice, or with black beans, or toss with angel hair pasta and add a loaf of crusty bread.

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Karoline Boehm Goodnick

Sauteed shrimp with citrus, cumin, and oregano

Serves 4

2pounds large shrimp, peeled and deveined
Grated rind and juice of 1 orange
Grated rind and juice of 1 lime
3cloves garlic, finely chopped
3tablespoons chopped fresh oregano
2tablespoons ground cumin
1tablespoon brown sugar
1tablespoon kosher salt
1teaspoon crushed red pepper
2tablespoons olive oil
4tablespoons unsalted butter
3scallions, thinly sliced
½cup white wine
Black pepper, to taste
4tablespoons chopped fresh cilantro
1lime, cut into 4 wedges (for serving)

1. In a bowl, combine the shrimp with the orange rind and juice, lime rind and juice, garlic, oregano, cumin, brown sugar, salt, and red pepper. Toss well and refrigerate for 1 hour.

2. In a large skillet over high heat, heat 1 tablespoon of the olive oil. Add half the shrimp and cook without stirring for 2 to 3 minutes or until they are brown on the undersides. Transfer the shrimp to a bowl, and repeat with remaining 1 tablespoon of oil and shrimp; add the second batch to the bowl.

3. Set the empty skillet over medium heat. Add 1 tablespoon of the butter. When it melts, add the scallions and cook, stirring often, for 1 to 2 minutes, or until softened. Add the wine and let it bubble gently for 1 minute.

4. Lower the heat and swirl the remaining 3 tablespoons butter into the wine. Return the shrimp to the pan and cook for 1 to 2 minutes, or until they are hot. Add the pepper and taste for seasoning. Add more salt or pepper, if you like. Sprinkle with cilantro. Serve with lime. Karoline Boehm Goodnick

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Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com.