Shrimp in Orange Sauce

Sometimes, two cooks in the kitchen are better than one. Chris collaborated on this recipe with me.  This started as a simple little shrimp with garlic in olive oil.  There was an orange that was not eaten, so I decided to add the zest and juice.  Chris suggested the horseradish, Hymalayan Pink Sea Salt and fresh cracked Pepper, which is what brought the whole thing together.
We ate this alone, but it would be great with a really nice Angel Hair Pasta or on a crispy salad.  The next time we are going to try one of those. If you are serving this alone, you will need to have a 1/3 to 1/2 pound of shrimp per person.  With pasta or on a salad, 1/4 of a pound will suffice.

1 pound of raw Shrimp. shelled with tail andveins removed
4 Tablespoons of Sepay Groves Olive Oil
3 Tablespoons of minced Garlic
1 teaspoon of Horseradish
2 Tablespoons of Orange Zest
1/2 cup of fresh Orange Juice
Salt and Pepper

Wash shrimp, season with salt and pepper.  Set Aside.
Heat olive oil in a large skillet over low heat.  Add Garlic and let it cook slowly until just starting to brown, stirring occasionally.  Add horseradish and continue to stir.  Add orange zest and orange juice, let that cook together for about 5 minutes.  Turn heat to medium. Add shrimp. Let it cook until the shrimp turns pink and the edges start to curl.  If the sauce not reduced to about 4 Tablespoons, remove shrimp so that it does not overcook and get tough.  Once the sauce is reduced and shrimp is removed pour the sauce over the shrimp. 
If you are serving with pasta.  Remove the shrimp.  Add the cooked pasta and toss.  Make sure that the sauce is not going to be too loose before removing from the skillet.  Add the shrimp and

Enjoy!

Deloris and Chris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/shrimp-in-orange-sauce