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Fish and Shellfish, Mains

Pan-Smoked Shrimp With Orange Sauce

Pan-Smoked Shrimp With Orange Sauce
Kirk McKoy / Los Angeles Times

Although I love the idea of smoking foods at home, the last thing I need is another appliance in my kitchen. Pan-smoking is a great solution because it requires no special equipment. Simply line a deep, heavy-bottomed skillet with aluminum ... Read more

Total time: 30 minutes | Serves 2
  • 12 large shrimp, peeled and deveined
  • 6 ounces snow peas (1 1/2 cups), strings removed
  • Salt
  • 2 tablespoons butter
  • 1/2 cup orange juice
  • 1 head baby bok choy, sliced 1/2-inch thick diagonally
  • 1 green onion, thinly sliced
  • 1/2 cup chicken or vegetable broth
  • 2 teaspoons cornstarch
  • 1 to 2 teaspoons water
  • Pepper
  • Cooked white rice

Step 1Assemble smoker with 1 cup hardwood chips. Place over medium heat.

Step 2Thread 4 shrimp on set of 2 parallel skewers so shrimp are stretched flat. Repeat with remaining shrimp, so that you have 3 sets of skewers.

Step 3When wood chips begin to smoke, about 10 minutes, lay skewers on rack and recover tightly with foil. If smoker is smoking too forcefully, reduce heat. Smoke until shrimp have light tan hue, 4 minutes, then remove from smoker. Remove shrimp from skewers.

Step 4Blanch snow peas in boiling salted water until crisp-tender, 1 to 2 minutes. Plunge in ice water to stop cooking and set color, then drain well on paper towels.

Step 5Bring butter and orange juice to boil in skillet over medium-high heat, 1 minute. Add snow peas, bok choy, green onion and broth. Saute until snow peas are almost tender, about 2 minutes.

Step 6Mix cornstarch with just enough water to dissolve and add to skillet, along with shrimp. Cook, stirring constantly, until shrimp is opaque and sauce thickened, 30 seconds to 1 minute. Season with salt and pepper to taste. Serve immediately over white rice.

Note: Soak wooden skewers in water before using.

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