This has been one of my husband's recipes from the first time I made it. I'll never forget the first time I made it. It was so spicy my lips had blisters, but my husband kept telling me he didn't know what I was talking about. He tried to convince me it wasn't hot, and it was me being a pansy. Well the next day he fessed up that it was actually hot, he just didn't want to admit it. Let that be a warning to those who aren't a fan of spice, this has a lot of it. I served this over jasmine rice with a side of roasted asparagus.
The original recipe is here, on The Pioneer Woman's blog.
24 pieces(26-30 Per Pound) Deveined Shrimp
1 tbsp pre-minced garlic
3/4 cupsOrange Juice
3/4 tspGround Cayenne Pepper
1 tsp Old Bay Seasoning
2 tbsp brown sugar
3 tbspSalted Butter, Divided
1 tbsp corn starch
Take tails off shrimp, and pat dry with paper towels.
Add the garlic, cayenne pepper, and Old Bay seasoning to the orange juice, and mix together.
In a large skillet, over medium heat melt 2 tablespoons butter. Once butter has melted add your shrimp. Cook them for about 30-60 seconds and begin flipping them over starting with the ones you placed in the pan first so they don’t get overdone. Cook for another 30-60 seconds. Remove the cooked shrimp from the pan, leaving the heat on medium.
Add the spicy orange juice garlic mixture to the pan and give it a good stir. After about a minute add the brown sugar and stir. Next add the last tablespoon of butter to the sauce. After that has simmered a couple minutes mix the tablespoon of corn starch with a tablespoon of cold water. Then add it to the spicy orange mixture and stir. Return the shrimp to the pan and give them a nice toss to coat them in the sauce.
Adjust the spices to your taste buds. Please no complaining if you end up with blisters on your lips like I did the first time I made this.