Ginger-Orange Responsible Choice Shrimp

Serves 4

All you need:

    • 1 pound Responsible Choice Shrimp, peeled and deveined
    • 2 tsp Tony Chachere seasoning
    • 1 tbsp butter
      1 tbsp olive oil
      3 tsp peeled and minced ginger
    •  2 tbsp brown sugar
      1 tsp dry mustard
    • 1 cup orange juice
      2 tsp finely grated orange zest
    • 2 tbsp thinly sliced green onion
      salt and pepper to taste

All you do:

  1. Season the shrimp with Tony Chachere seasoning set aside in a bowl.
  2. In a sauté pan, melt butter. Add olive oil and ginger and mix while on the heat for about 1 minute.
  3. Add brown sugar and dry mustard; stir and blend well. Add orange juice and zest bring to a simmer.
  4. Add green onion and shrimp and cook till done, about 5 minutes. Serve over cooked rice or noodles.

Author: Reynolds Aultman

Reynolds Aultman, chef at the Waukee, Iowa Hy-Vee, creates delicious and creative recipes featuring Hy-Vee seafood. Chef Reynolds was inspired by his father’s love of cooking and began learning the trade at age 10. He decided to pursue his love of culinary science on a professional level and graduated from the Des Moines Area Community College Culinary program. Reynolds loves to cook with a Cajun flare, which he credits to his upbringing in New Orleans - where folks don't eat to live, but live to eat! Laissez Les Bon Temps Rouler! Let the good times roll!