Stir-fry with shrimp and blood oranges

Votes: 1

How to Make - Shrimp and Blood Orange Stir-Fry

Time: 40 min.
Complexity: easily
Servings: 4 - 6

Stir-fry with shrimp and blood oranges - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g peeled large shrimp
1 tbsp cornstarch
5 red oranges
3 tbsp. l. rice vinegar
3 tablespoons of honey
3 tablespoons ketchup
1 teaspoon dark sesame oil
230 g green peas with stems trimmed
3 tablespoons of vegetable oil
3 crushed cloves of garlic
1/3 cup chopped dried chiles de arbol (about 24) or other dried small chiles
1 tbsp. chopped peeled ginger
4 green onions, cut into 2.5-5 cm long pieces.
1 tbsp sesame seeds
Cooked polished rice for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large bowl, season the shrimp with 1/2 teaspoon salt. Add the cornstarch and toss to combine; set the bowl aside.

In a small bowl, juice three blood oranges; add vinegar, honey, ketchup, sesame oil, and 1/2 teaspoon salt; whisk to combine. Cut the remaining two oranges into quarters, then thinly slice each; set aside.
Fill a large bowl with ice water and set aside. Bring a medium saucepan of salted water to a boil.

Add the peas and cook until just softened, about 1 minute. Drain immediately and transfer the peas to a bowl of ice water; let cool, then drain and pat dry with paper towels or regular kitchen towels.

Heat a large nonstick frying pan or wok over high heat; add 2 tablespoons vegetable oil.

Add the shrimp and cook, stirring occasionally, until the shrimp are no longer opaque and lightly golden, 1 to 2 minutes. Remove to a plate with a slotted spoon.
Add the remaining 1 tablespoon of vegetable oil and the chili peppers to the same skillet. Cook, stirring occasionally, until the peppers are lightly toasted, about 1 minute.

Add the garlic and ginger. Cook, stirring, until golden brown, about 30 seconds. Add the orange juice mixture and bring to a simmer. Cook, stirring, until the liquid thickens slightly, 2-3 minutes.

Return the shrimp to the pan and stir until heated through, about 1 minute. Add the peas, onion, and orange slices; stir. Sprinkle the shrimp stir-fry with sesame seeds and serve with rice.