Looking for Easy Shrimp Recipes? You will love this Shrimp with Orange and Pine Nuts a delicious and easy Michael Symon Recipe.
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So Easy Shrimp Recipe
This recipe is exactly the kind of cooking I want to do. So easy, so simple and so flavorful. It has a mere seven ingredients (not counting salt and pepper) and can be completed in about 20 minutes! If you cook regularly like me, you probably have all the ingredients in your pantry, fridge or freezer, like I did. The only tricky ingredient is Pine Nuts and Earth Fare sells them in bulk, and yes I know they are expensive, but you really don't need much of them. I usually keep about a cup of them in the freezer for those times when you need a couple tablespoons or so.
Michael Symon 5 in 5
I found this recipe in Michael Symon's 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners, Now, don't take the whole, 5 in 5 thing at face value. It's more of a concept. Like this recipe uses 7 ingredients, and it's done in 20 minutes.
Shrimp with Orange and Pine Nuts
You don't need a lot of ingredients or a lot of time to make some mighty fine food. Like this shrimp. It's shrimp, olive oil, butter, pine nuts, an orange, sherry vinegar, and parsley. The butter gives it a richness that pairs perfectly with the shrimp and all of the richness is tempered by the citrus and the vinegar.
Perfectly balanced and perfectly delicious. Some you might balk at the 3 tablespoons of olive oil and then the 2 tablespoons of butter, and I think you could probably cut back on the olive oil, but I would leave the butter in there. Butter is good.
I loved this so much, I am thinking about adding some more of Michael Symon's books to my cookbook library - his new one, Playing With Fire, sounds like a great grilling one to add.
Shrimp with Orange and Pine Nuts
Ingredients
- 1 pound shrimp shelled and deveined
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- ¼ cup pine nuts
- 1 orange grated zest and juice
- 1 tablespoon sherry vinegar
- ¼ cup flat-leaf parsley chopped
- salt and fresh ground black pepper
Instructions
- Heat a large skillet over medium heat.
- Add the olive oil to the pan, then add the shrimp. Season with salt and pepper. Cook for about a minute or two until the shrimp begins to turn pink. Flip the shrimp over and add the butter and pine nuts. Cook for about another minute or two until the shrimp are cooked through and the pine nuts are starting to turn golden.
- Add the orange juice and zest, the vinegar, and the parsley. Stir to combine. Taste and adjust the seasoning as necessary.
Laura says
My family absolutely loves shrimp and I love trying new recipes with it! Thanks for sharing! This looks so good!
Barbara | Creative Culinary says
I remember the days when pine nuts were pricey; you know before they became more like gold and almost unforgivably expensive. There was a shortage one year and as expected...they just never came back down in price. I never used to keep them in the freezer because we ate them more regularly but now that is where they are so I can have them for the occasional treat...one like this! Looks and sounds amazing.
Pam Greer says
I always keep the tiniest stash in my freezer.
Alisa @ Go Dairy Free says
Cookbook or no cookbook, I'm excited that you shared this amazing recipe Pam! Just pinned for later and to share with others 🙂
Pam Greer says
I hope you try it!
Heather / girlichef says
I think the orange is such an intriguing addition, this sounds delicious. I do love a simple, flavorful meal (and that cookbook).
Pam Greer says
Simple is my favorite word!
Jillian Hudson says
This is a great recipe! I’d love it if you would share it on my latest corn-free link party. http://www.creatingsilverlinings.com/corn-free-every-day-mar-14-2015/
Michelle @ A Dish of Daily Life says
This looks absolutely delicious, Pam! I always love finding new shrimp recipes! Thanks for sharing it at #FoodieFriDIY...can't wait to try it!
Cathleen @ A Taste Of Madness says
I have been wanting to make something with shrimp for so long but my boyfriend HATES shrimp. Maybe I should just make this for me :p
Lisa says
Sounds delish! I never thought about freezing pine nuts, but what a great idea!
Patricia @ Grab a Plate says
This is my kind of meal. Love all of it, especially the pine nuts and orange. Sidenote: When I saw "Michael Symon" and "Earth Fare" I immediately thought of my family back in Ohio 🙂
Marjie says
Well, what's the point of 200+ cookbooks if you don't use them? And I'd have never thought of the orange and shrimp pairing, so this was a good choice! That does sound like a cookbook you need to use more. Have a great weekend, Pam.
fabiola@notjustbaked says
A unique and great combo. Pinned!
lorraine williamson says
yummed and pinned this looks fabulous will be cooking soon have a great day
Sippitysup says
Keeping nuts in the freezer is a great tip. GREG
Kayte says
Great looking recipe, a good one for Lent for sure. Have never seen a MS cookbook so maybe I will hit the reserve section at the library and bring one home to give it a look as this recipe looks like a winner. Raining here in Indy today, a good day for a library trip of browsing around for sure.
Joanne says
I didn't even know Michael Symon had written a second cookbook after Live To Cook, which is basically the opposite of the 5 in 5 concept LOL. Love that this is fast, easy, and delicious!