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  Shrimp with Cuban Sour Orange Sauce



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1 pound raw shrimp, peeled
1 tablespoon olive oil
4 large green onions, sliced
2 cloves garlic, chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 cup sour orange juice
1/4 cup key lime juice
1/4 cup lemon juice
1/2 cup dry sherry
1 tablespoon cornstarch
1/2 teaspoon smoked sweet paprika
1/2 cup flat leaf parsley, chopped

Place shrimp in a non-reactive container (glass or plastic). Sprinkle with cumin, thyme, oregano
and green onions. Combine orange, lemon and lime juice and pour over seasoned shrimp. Cover
and marinate at least one hour. Fifteen minutes before dinner, heat olive oil in pan and sauté garlic
until lightly colored. Pour off and reserve marinade. Saute shrimp until opaque. Add sherry to
reserved marinade and whisk in cornstarch. Add to shrimp, stirring constantly as it bubbles for one
minute. Turn off heat, stir in paprika and taste for salt. Stir in parsley and serve.

A couple of sauce variations—
No sour orange?
Use regular orange juice
with a splash more lime juice.
No parsley?
Substitute chopped cilantro.
No dry sherry?
Try vegetable broth instead.