Recipes for the Web

Barrington Software Incorporated

CHILI-FRIED SHRIMP WITH SCALLIONS AND ORANGE

NYT 04/11/01

Time: 30 minutes

1 orange or large tangerine

2 tablespoons peanut or vegetable oil

4 or more small dried chilis, or to taste

2 pounds shrimp, peeled

Salt and freshly ground black pepper

12 to 16 scallions, trimmed and cut into 2-inch lengths.

1. With a vegetable peeler or paring knife, remove zest from orange, avoiding the white pith.

Roughly chop zest. Cut orange in half and juice it; set juice aside.

2. Place a large skillet over medium-high heat and add oil. A minute later, add chilis and zest.

After a minute or 2, chilis will start to smoke; turn heat to high and add shrimp. Cook without

stirring for about 2 minutes, then stir shrimp and season with salt and pepper.

3. Add scallions and cook, stirring occasionally, just until they begin to soften, about 2 minutes.

Stir in orange juice. Taste and adjust seasoning if necessary, and serve.

Yield: 4 servings.