Advertisement

Pan-Smoked Shrimp With Orange Sauce

Time 30 minutes
Yields Serves 2
Pan-Smoked Shrimp With Orange Sauce
1

Assemble smoker with 1 cup hardwood chips. Place over medium heat.

2

Thread 4 shrimp on set of 2 parallel skewers so shrimp are stretched flat. Repeat with remaining shrimp, so that you have 3 sets of skewers.

3

When wood chips begin to smoke, about 10 minutes, lay skewers on rack and recover tightly with foil. If smoker is smoking too forcefully, reduce heat. Smoke until shrimp have light tan hue, 4 minutes, then remove from smoker. Remove shrimp from skewers.

4

Blanch snow peas in boiling salted water until crisp-tender, 1 to 2 minutes. Plunge in ice water to stop cooking and set color, then drain well on paper towels.

5

Bring butter and orange juice to boil in skillet over medium-high heat, 1 minute. Add snow peas, bok choy, green onion and broth. Saute until snow peas are almost tender, about 2 minutes.

6

Mix cornstarch with just enough water to dissolve and add to skillet, along with shrimp. Cook, stirring constantly, until shrimp is opaque and sauce thickened, 30 seconds to 1 minute. Season with salt and pepper to taste. Serve immediately over white rice.

Soak wooden skewers in water before using.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.