Jumbo Prawns & Balsamic-Orange Onions

Jumbo Prawns & Balsamic-Orange Onions

Makes: 4 servings
Active Time: 25 minutes
Total Time: 2 hours 20 minutes

The arrival of the first sweet onions of the season is an event to be celebrated, and this dish does just that. The onions are slow-cooked in the oven—which brings out even more sweetness—and then combined with both orange zest and juice, plus some balsamic vinegar to balance the flavors. Jumbo shrimp are added here, but sweet scallops would be delicious as well.

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Ingredients

  • 2 large sweet onions, sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly grated orange zest
  • Juice of 1 orange
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon finely chopped fresh rosemary, or 1/4 teaspoon dried
  • Pinch of crushed red pepper
  • 12 raw shrimp, (6-8 per pound; see Note), peeled and deveined
  • 1/4 cup sliced scallion greens

Preparation

  1. Preheat oven to 400°F.
  2. Toss onions, oil and salt in a 9-by-13-inch baking pan until coated. Cover with foil. Bake until softened and juicy, about 45 minutes.
  3. Remove foil, stir and continue baking, uncovered, until the onions around the edges of the pan are lightly golden, 25 to 30 minutes.
  4. Stir in orange zest, orange juice, vinegar, rosemary and crushed red pepper. Bake until most of the liquid has evaporated, about 30 minutes.
  5. Stir in shrimp and bake until cooked through, 20 to 25 minutes. Stir in scallion greens and serve.

Tips & Notes

Note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you’re getting the size you want, order by the count (or number) per pound.

Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.

To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. Save the shells to make a tasty stock: Simmer, in enough water to cover, for 10 minutes, then strain. The “vein” running along a shrimp’s back (technically the dorsal surface, opposite the legs) under a thin layer of flesh is really its digestive tract.

To devein, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.

Nutrition Facts

  • Servings Per Recipe 4
  • Amount Per serving
  • Calories 314
  • % Daily values *
  • 15% Total Fat 10g
    • 10% Saturated Fat 2g
    • Trans Fat 0g
    • Monounsaturated Fat 6g
  • 86% Cholesterol 259mg
  • 17% Potassium 581mg
  • 23% Sodium 550mg
  • 6% Total Carbohydrate 18g
    • 8% Dietary Fiber 2g
    • Sugars 11g
  • 72% Protein 36g

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutrients Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate Equals 300g 375g
Dietary Fiber Equals 25g 30g

Recipe by EatingWell.com

© Meredith Corporation. All rights reserved. Used with permission.

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