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!
Although I call this recipe “Asian shrimp,” I never buy my shrimp from Asia! Only wild-caught American shrimp will ever do. When you realize just how nasty Asian shrimp can be (farmed in over-crowded conditions, swimming in their own filth and fed chemical food pellets) you’ll never eat it again.
Green beans are now growing in my garden, so I used them, but feel free to substitute with broccoli, asparagus, or any other veggies you like.
Chili garlic sauce and hoisin sauce can be found in most supermarkets, in the international foods section.
As long as you use gluten-free soy sauce and hoisin sauce, this dish is gluten-free!
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
1 tablespoon chili garlic sauce
3 tablespoons hoisin sauce
juice and zest of 1 grapefruit
splash of peanut oil
Making your own seafood stock is easy: just peel the shrimp you’re going to use in this recipe, and place the shells in a saucepan full of water. Let it boil until you’ve reduced it to 2 cups. Strain out the shells and discard them. Then use the stock to cook your rice, according to the package directions. Once the rice is cooked, toss in the chopped scallions, mix well, and set the rice aside.
Add peanut oil to a hot pan and saute the onions until translucent. Add the green beans and cook them 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 them! Push the shrimp to the sides of the pan so that a circle remains in the middle. Add the chili garlic 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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