In a large skillet or wok over medium low heat, warm
3 or 4 cloves of garlic, cut into slivers
3 or 4 dried hot red chilies to taste
Cook over low heat until garlic starts to turn golden then add
zest of one orange (I try to use organic orange for zest)
and continue to stir until zest turns slightly crispy. Raise the heat to medium high and add:
~ 1 pound shrimp*
1 t cumin
1½ t (bittersweet) pimenton
Continue stirring until shrimp are almost done then add:
1/2 c orange juice
Minced fresh cilantro**
Heat until orange juice begins to bubble. When shrimp are pink and firm (~4 minutes cooking time total), remove from the wok and allow the juice to reduce by about half. Pour over shrimp.
Serve immediately. (If including hot peppers, which add color, remind guests NOT to eat them!)
I often serve with a wild rice blend that has been packed into a ramekin that is then inverted onto a warm individual serving plate to release the rice. I serve shrimp in sauce next to the rice, garnished with a bit of chopped cilantro and bit of orange zest.
*I use ~6 21-25 count per person. I buy them (raw, peeled with tails and frozen) then thaw and dry before using.
** I find it’s hard to always have fresh cilantro on hand when I want it; on the other hand a large bunch is often much more than I need for a particular recipe. So, when I have extra fresh cilantro, I chop it and place it in a small plastic bag/container and put it in the freezer for future use. Much better than using dried cilantro.
This recipe can also be done "Spanish Style"; heavy on the pimenton and served with Spanish Rice:
Add cherry tomatoes ~2 minutes before shrimp have finished cooking: