Houston weather is notoriously flaky. Within a week one can experience temperatures ranging from the low 30s to the mid 80s. The only thing I ever know for sure is that summers, which seem to last from March to October, are HOT. I thought up the dish for this post on a bright and sunny morning (yesterday). I was perusing a local farmers’ market and came across some lovely blood oranges. The idea of a cold shrimp dish was already bouncing around in my head and the thought of incorporating these juicy, sweet blood oranges really excited me. This was my first time making this kind of dish, so I taste-tested throughout the process to make sure the flavors came together as I wanted them to. The finished product wowed both my mother and me. Today, it was rainy and freezing and while this is not exactly cuddly comfort food but I could not wait to post it because it is a fantastic flavor explosion. As I wrote up this post, I realized I was lacking a title. I didn’t know quite what this was or what to call it. If you’ve ever admired an attractive stranger and planned out your entire magical life together in your mind before even being introduced, then you know how I felt when I looked down at this gorgeous, colorful creation and thought “Wait, what’s your name?” Thankfully, my Instagram followers helped me out. *plug* Follow @dashofjazzblog *end plug* This ceviche-like creation can be served with chips or crackers, over a bed of greens or quinoa, or just by itself and comes together very quickly. I hope you’ll try it.
2 pounds shrimp, peeled and deveined
1 cucumber, cubed
2 blood oranges, cut into half-inch pieces
1 avocado, cubed
About 1/2 cup crumbled feta cheese
3/4 teaspoon curry powder
1 tablespoon chopped yellow onion
1 teaspoon garlic, minced or chopped
Juice of half a medium-sized lime
Sea salt and black pepper to taste
Makes four servings.
Add shrimp, curry powder, sea salt, black pepper, yellow onion, garlic, and lime juice to a bowl and stir well. Allow to marinate for at least 30 minutes while prepping produce.
Mix together cucumber, avocado, and blood orange in a large bowl.
Add olive oil to a large saucepan or skillet over medium-high heat. Sauté shrimp for about three minutes, or until slightly firm and light orange in color, stirring regularly.
Remove from heat and allow shrimp to cool to room temperature, then refrigerate for 15 minutes. Add shrimp and feta cheese to large bowl of other ingredients and mix well. If desired, squeeze in a bit more lime juice.
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