A fabulous year round stir fry, warm, fresh and light. Substitutions are unlimited. Our recipes features shrimp, but pork or chicken works, too. Blood Orange olive oil is a core ingredient for the zest, but fresh orange wedges are essential, too.
2 tsp Cayenne olive oil
1 large shallot (or small onion) minced
1/4 cup Honey Ginger white balsamic
1/2 cup Blood Orange olive oil
2 tbsp soy sauce
1 tsp Worcestershire sauce
1 tbsp chopped flat leaf parsley (or 1 tsp dried)
16 large shrimp peeled and deveined
2 oranges (blood orange if available), peeled and segmented
1/4 cup Kalamata olives, pitted
1 tsp Pomegranate dark balsamic
Warm the Cayenne oil in a large wok or frying pan on medium-high. Add shallot and cook until crispy and golden. Add white balsamic, soy sauce, olive oil, Worcestershire sauce, parsley. Whisk to combine then bring to a boil over medium heat. Turn down and simmer for 5 minutes to reduce by half. Add shrimp and stir to fully coat in sauce. Add orange segments and olives. Cook for another 3 minutes or until shrimp are cooked, careful not to overcook shrimp. Remove from heat and spoon shrimp over hot jasmine rice or noodles. Drizzle with Pomegranate balsamic.
Source: The Olive Oil & Vinegar Lover's Cookbook
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