Marinated and pan-seared shrimp can be made quickly when there’s no time to cook. I buy raw shrimp in season, place them in one pound increments in heavy duty reclosable plastic bags, then submerge them in water to cover. The task can be simplified by placing the one gallon freezer bag in an 8 cup measuring cup, add the shrimp and cover with water. Press out the air before sealing the bag. Freezing the shrimp in this manner keeps them from getting freezer burn and keeps the shells from drying out.Orange and lime juices along with their zest allow the citrus flavors to come through in the tangy, slightly picante marinade. Two chile powders, ancho and chipotle, along with the sweet taste of cinnamon refine the flavors. This marinade keeps for 2 to 3 days in the refrigerator and is also good with other grilled, pan-seared or broiled seafood. Recipe adapted from “Solo” by Joyce Goldstein.Citrus Chile Marinade
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 3 tablespoons fresh orange juice
- 1 teaspoon finely minced garlic
- 1/2 teaspoon finely minced jalapeno, fresh or pickled
- 1 teaspoon grated orange zest
- 1/2 teaspoon grated lime zest
- 1 teaspoon ancho chile powder
- 1/8 teaspoon cinnamon
- Pinch of chipotle chile powder
- Salt and freshly ground black pepper
- In a small bowl, combine all the ingredients including the salt and pepper to taste. Whisk together.
For the Shrimp
- 1 pound fresh shrimp, peeled and deveined with tails left on
- 1 teaspoon olive oil
- For Garnish-lime slices and chopped cilantro
- Pour marinade over shrimp, reserving some of the marinade for basting. Refrigerate no longer than 1 hour. Drain and pat dry.
- In a frying pan, heat oil, add shrimp to the pan, turning a few times, until they are browned and pink in color, about 4 minutes total. Add reserved marinade, toss to coat. Transfer to a serving dish. Garnish with lime slices. Serves 2-4.