MOROVINO CURRY SHRIMP
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MOROVINO WINERY RECIPE Winemaker Andrea Bradford Curry Roasted Shrimp (healthy and delicious) Make with . . . (sorry, no wine in this one) Serve with Morovino Cosa Dolce or Pinot Grigio |
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2 large seedless oranges ½ t. Kosher or Coarse Salt (divided) 1 large red bell pepper 1 large avocado 2 t. extra virgin olive oil 1T curry powder (Madras or Oriental is spicier than regular curry, but not too spicy for Mr. Vino’s tender palate) 1 ½ lbs peeled raw shrimp, tail off (or, if you ENJOY shrimp shucking, get in the shell shrimp, but peel them before you cook them) A few grinds of black pepper
Preheat your oven to 400 degrees and put the oven rack in the middle setting. Line a baking sheet (with sides) with parchment paper. Cut the red pepper in half lengthwise, then each half in three-ish lengthwise pieces, then cut each piece into 1” chunks. Grate the zest of one of the oranges and put it in a small bowl. Peel the oranges using a sharp knife. Once the oranges are peeled, slice them thinly crosswise, then quarter the slices. If your oranges have seeds after all, it would be good to remove them. Spread the orange slices and the red pepper on the baking sheet and sprinkle with ¼ t. of coarse salt. Roast them until they are soft and the oranges start to dry out--about 12 minutes.
Toss shrimp with oil, curry, ground pepper, orange zest and remaining salt. Yes, it looks completely gross at this stage, but patience. After 12 minutes of roasting the oranges and peppers, add the shrimp to the pan and roast for another 6-8 minutes, until shrimp are pink. Peel and cube the avocado. To serve:
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