Shrimp with an orange sauce is something you see on every Chinese restaurant menu. I didn’t have oranges, but wanted a citrus kick to my sweet and spicy sauce. I went with grapefruit and I never looked back!
For the rice:
1 cup basmati rice (I use Texmati brown rice)
2 cups seafood stock (I use homemade shrimp and fish stock)
1/2 teaspoon salt
2 scallions, finely chopped
splash of peanut oil
For the veggies:
1/2 Vidalia onion, finely chopped
1 lb. fresh green beans, washed and cut into 1/4′ pieces
1 teaspoon soy sauce
splash of peanut oil
For the shrimp:
2 dozen thawed, peeled and de-veined wild caught USA shrimp
2 tablespoons spicy Schezuan sauce
3 tablespoons hoysin sauce
juice and zest of 1 grapefruit
splash of peanut oil
Cook the rice according to the directions on the package. I substituted seafood stock for water. Once cooked, toss in the chopped scallions. Set aside.
Add peanut oil to a hot pan and saute the onions until translucent. Add green beans and cook until al dente. Add the soy sauce, stir, and then pour the contents of the pan into the rice. Mix well.
Using the same pan, add a little more peanut oil and sear the shrimp on both sides. Don’t overcook! Push the shrimp to the sides of the pan so that a circle remains in the middle. Add the Schezuan sauce and hoysin sauce and stir them together, then blending in the shrimp until the shrimp are covered with the sauce. Add the grapefruit zest and juice and stir until everything is combined and the sauce has thickened just a bit.
Pour the contents of the pan into the rice mix and combine. Add more soy sauce to the rice, to taste.
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