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Categories:
olive oil shrimp red onions pasilla chiles ginger garlic ripe olives orange juice curry powder salt red pepper orange sections yellow cherry tomato lime zest
Viewed: 68 - Published at: 5 years agoIngredients
- 2 tablespoons olive oil
- 2 lbs medium shrimp, peeled and deveined
- 2 cups red onions, thin wedges
- 1 1/2 cups pasilla chiles, 1/2 inch dice
- 2 tablespoons ginger, shredded
- 1 1/2 tablespoons garlic, minced
- 2 cups ripe olives, halved
- 1/2 cup orange juice
- 1 1/2 teaspoons curry powder
- 1 teaspoon sea salt
- 1 teaspoon red pepper flakes
- 2 cups orange sections, pith removed
- 1 cup yellow cherry tomato, halves
- 1/2 teaspoon lime zest
- 6 cups mesclun
Method
- In a large pan add oil, turn on heat to medium.
- Add shrimp and cook for 2 minutes.
- Stir in the onions, peppers, ginger and garlic.
- Cook for 3 minutes, stirring often.
- Add olives, orange juice, curry powder, salt and red pepper flakes.
- Bring to a boil.
- Reduce heat and simmer 3 minutes.
- Remove from heat.
- Stir in orange segments, cherry tomato halves, butter and lime zest.
- Toss.
- Divide mesclun between 6 bowls.
- Toss shrimp dish one more time and divide evenly between bowls.
- Serve.
