{"id":3667,"date":"2013-02-07t18:23:47","date_gmt":"2013-02-07t23:23:47","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=3667"},"modified":"2021-02-26t20:10:09","modified_gmt":"2021-02-26t20:10:09","slug":"mikes-orange-peel-shrimp","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/mikes-orange-peel-shrimp\/","title":{"rendered":"mike\u2019s orange peel shrimp"},"content":{"rendered":"<p><em>serves 4<\/em><\/p>\n<ul>\n<li>11\/2 lb. large or jumbo wild gulf shrimp, peeled and deveined, tails on<\/li>\n<li>5 t canola or olive oil<\/li>\n<li>6 scallions, thin sliced<\/li>\n<li>4 cloves garlic, minced<\/li>\n<li>1 t grated fresh ginger<\/li>\n<li>3 thai or serrano chilies, orange color preferred<\/li>\n<li>1 t orange zest (save some of the orange peel to make 6 strips)<\/li>\n<li>8 orange peel strips, 1\/8 inch wide x 3 inches long, white part of rind scraped off<\/li>\n<li>drakes batter mix or seasoned flour<\/li>\n<li>2 t soy sauce<\/li>\n<li>1\/2 cup orange juice<\/li>\n<li>1 t orange marmalade<\/li>\n<li>2 t honey<\/li>\n<li>1\/2 t sriracha sauce, if needed, taste for desired heat level<\/li>\n<li>1 t rice vinegar<\/li>\n<li>3 t chopped fresh cilantro, for garnish<\/li>\n<\/ul>\n<p>in a medium sauce pan, over medium high, heat 2 t of oil, when hot add scallions, ginger, garlic, peppers, orange rind and zest and stir-fry until scallions are soft and flavors blend.\u00a0add orange juice, soy sauce, rice vinegar, marmalade, and honey.\u00a0stir and reduce until sauce thickens (4-5 min).\u00a0set heat on simmer while shrimp cooks.<\/p>\n<p>rinse shrimp, pat dry and dredge in drakes or flour.\u00a0in a large pan or wok, heat remaining 3 t of oil and stir fry shrimp for 2 min.<\/p>\n<p>bring sauce back up to medium heat. with a slotted spoon add shrimp to sauce and stir and simmer until shrimp are just opaque in the center.<\/p>\n<p>garnish with chopped cilantro. serve with rice, and maybe some steamed baby bok choy.<\/p>\n","protected":false},"excerpt":{"rendered":"<p> our version is not quite as sweet as most american chinese restaurants serve. the shrimp aren&#8217;t heavily battered and the sauce is more sweet, sour and spicy which is perfect with the firm, sweet, wild gulf shrimp.<\/p>\n","protected":false},"author":4,"featured_media":6107,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[286,287,21],"class_list":["post-3667","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-chinese","tag-orange-peel","tag-shrimp"],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/3667","targethints":{"allow":["get"]}}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=3667"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/3667\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6107"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=3667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=3667"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=3667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}