My husband pulls recipes from the news paper every week. When he pulled this one he was insistent on making it right away. It’s the BOMB!! The fresh OJ makes all the difference. Be sure to use Naval’s & not Valencia’s. 1# Raw Shrimp, peeled & de-veined ¾ tsp. Salt ¼ tsp. Black Pepper ¾ […]

My husband pulls recipes from the news paper every week. When he pulled this one he was insistent on making it right away. It’s the BOMB!! The fresh OJ makes all the difference. Be sure to use Naval’s & not Valencia’s.

1# Raw Shrimp, peeled & de-veined
¾ tsp. Salt
¼ tsp. Black Pepper
¾ c. Fresh NAVAL Orange Juice (about 3 oranges)
2 T Honey
1 tsp. Lite Soy Sauce*
2 T Grape Seed Oil (may sub vegetable or canola oil)
2 tsp. Fresh Jalapeno, minced
2 cloves Garlic, finely minced
3 c. Broccoli Florets
1 Naval Orange, sectioned
2 c. Cooked Brown Rice*

Season shrimp with salt & pepper & set aside.
Combine the fresh OJ & honey in a sauce pan & bring to a boil.
Boil to reduce by half.
Remove from heat & set aside.
Heat oil in a large skillet.
Add the jalapeno & garlic.
Cook & stir 2 minutes.
Add the shrimp & cook to opaque.
Add the orange juice reduction, soy & cook 3-4 minutes more.
Remove the shrimp & add the broccoli & orange sections.
Cook about 4-5 minutes until broccoli is just tender.
Return the shrimp to the pan, stir to combine & serve over rice.

*Original recipe measurements & ingredients. We used regular soy & white rice. I recommend more soy to taste & precooking the broccoli for 4 – 5 minutes.