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Curry-Roasted Shrimp with Oranges

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings, 1 1/2 cups each
Shrimp, oranges and curry make a great flavor trio. Serve over rice as a main course or as is for an appetizer.

Make Ahead Tip: Refrigerate for up to 4 days. Reheat before serving.
2   large seedless oranges
1/2 teaspoon  kosher salt, divided
1 1/2 pounds  shrimp (30-40 per pound), peeled and deveined
1 tablespoon  extra-virgin olive oil
1 tablespoon  curry powder, preferably Madras (see Note)
1/2 teaspoon  freshly ground pepper

Note: Madras curry powder is made with a hotter blend of spices than standard curry powder.
Curry-Roasted Shrimp with Oranges Recipe at
Preheat oven to 400°F. Line a baking sheet (with sides) with parchment paper. Finely grate the zest of 1 orange; set aside. Using a sharp knife, peel both oranges, removing all the bitter white pith. Thinly slice the oranges crosswise, then cut the slices into quarters. Spread the orange slices on the prepared baking sheet and sprinkle with 1/4 teaspoon salt. Roast until the oranges are slightly dry, about 12 minutes.

Meanwhile, toss shrimp with oil, curry powder, pepper, the orange zest and the remaining 1/4 teaspoon salt in a large bowl. Transfer the shrimp to the baking sheet with the oranges and roast until pink and curled, about 6 minutes. Divide the oranges and the shrimp among 4 plates and serve.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, 1 1/2 cups each
Calories: 253
Fat. Total: 7g
Protein: 35g
Carbohydrates, Total: 13g
Fat, Saturated: 1g
Fiber: 4g
Cholesterol: 259mg
Sodium: 548mg
% Cal. from Fat: 25%
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