- 4
Ingredients
- Sweet Orange Shrimp
- Juice of 1–2 medium oranges
- 1/4 cup light mayonnaise
- 2 tablespoons prepared horseradish
- 1 tablespoon honey
- 1 teaspoon seasoned salt
- 1 tablespoon canola oil
- 1 lb large peeled/deveined shrimp (thawed)
- 1 tablespoon quick-mixing flour
- Oven Herb Potatoes
- 1 –2 sprigs fresh rosemary
- Zest of 1 orange
- 2 tablespoons canola oil
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 (20-oz) package refrigerated red potato wedges
Preparation
Step 1
Squeeze juice of oranges (1/2 cup) into medium bowl.
Whisk in mayonnaise, horseradish, honey, and seasoned salt until blended; set aside.
Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add shrimp; sprinkle with flour. Cook and stir 2–3 minutes or until shrimp just begin to turn pink.
Stir in orange juice mixture; reduce heat to medium. Simmer and stir 3–4 minutes or until shrimp are opaque and sauce thickens. Serve.
Preheat oven to 400°F.
Snip rosemary, leaves only, using kitchen shears (1 tablespoon).
Zest/grate orange peel (no white); 1 tablespoon.
Combine all ingredients (except potatoes) in medium bowl until blended.
Stir in potatoes until evenly coated; transfer to a 2-quart baking dish. Bake 30–35 minutes or until potatoes are tender. Serve.