Seafood And Oranges
We all know the tart taste of lemon seems almost made to go with seafood. But the sweeter flavor of oranges also makes a fantastic addition to any marinade or sauce used for cooking fish or shellfish. The sweet but tart flavor of Pittman and Davis Honeybells lends a welcomed sophistication to this easy, baked shrimp dish. Gather your ingredients, prepare this scrumptious shrimp dish, and watch it disappear.
- 1 Pittman and Davis Honeybell Orange, zested and juiced
- 1 pound peeled/deveined jumbo shrimp
- 1/3 cup chopped parsley
- 2 cloves garlic minced
- 4 Tablespoons unsalted butter softened
- 2 Tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 to 2 Tablespoons grated parmesan cheese
Preheat oven to 400 degrees. Place shrimp in one layer, in an oven-safe casserole dish. In a small bowl combine the Pittman and Davis Honeybell orange juice and zest, parsley, butter, garlic, olive oil, salt, and pepper and whisk well. Pour mixture over shrimp then sprinkle with parmesan cheese. Bake about 10 to 12 minutes until the shrimp are pink and firm, and the sauce is sizzling. Serve with crusty bread or your favorite pasta.