Today’s recipe will showcase a fruit as the center star of the dish: the orange. Oranges are a mighty power fruit and that is why I always keep them in my kitchen. I called them a power fruit because of all the benefits they pack. Oranges are full of antioxidants, calcium, fiber and potassium. I just love them for so many reasons. Growing up in the Caribbean we had an orange tree in our back yard and my mom would use them as the go to fruit for fresh juice, salads, desserts, homemade teas and keeping our immune system strong as they are an excellent source of Vitamin C.
Oranges are good and good for you, period! Everyone knows that but what you may not realize is that not all oranges are the same. As I grew up eating them straight from the tree, I am now very picky choosing which oranges to buy. I look for oranges that provide the same consistent sweetness in every piece of fruit and I can say I have found that in the Heritage Reserve navel oranges. I taste fresh tropical sweet flavors every time I bite into one.
I can get Heritage Reserve navel oranges at Wegmans, my local store. If you would like to try them (which I highly reccomend), here is a list of retailers and locations. Or stay up to date with Heritage Reserve by liking their Facebook page.
I have cooked this recipe using Heritage Reserve navel oranges. This recipe shows how versatile oranges can be when cooking with them. I have used the orange zest to marinade the shrimp, the orange juice to create a delicious sauce and some orange segments to add a sweet contrast to the dish.
To keep the freshness of the fruit, I used a French cooking technique called en papillote which means in paper, ussually parchment paper. If you have not used this technique let me tell you that you are in for a treat. It steams the food locking all the good nutrients and flavors in the dish.
How to cook en papillote:
1)Fold a 14×12″ piece of parchment paper in half and cut the parchment into a heart shape.
2) Arrange vegetables, herbs, citrus and protein like fish, shellfish and poultry, in one side of the heart shape.
3) Cover your food and starting in one end, fold tightly all around the edges, leaving the pocket open to pour in some liquid like wine, juice, broth or olive oil; this will help steam your food and create a sauce.
4) Finally close the open pocket area and place on a baking sheet to go in the oven.
This has been one of the most impressive meals I have cooked. It is light, healthy and so fragrant thanks to the use of the oranges. They gave a fresh touch and the perfect contrast of flavor. I insist, you mus try this recipe!
Bonus pic: Here is “Little L”
devouring enjoying her latest favorite fruit: Heritage Reserve navel oranges.
Curry-Orange Shrimp en Papillote – yields 2 papillote pockets
12 medium size shrimps, deveined
1/2 pound green beans
1/2 cup pearl onions
2 oranges (suggested use of Heritage Reserve navel oranges)
2 teaspoon Jamaican curry powder
1 tablespoon olive oil
Salt to taste
Marinate the shrimp with olive oil, a few sprinkles of salt, curry powder and the zest of an orange.
Cut the pearl onions in half and clean your green beans cutting the ends off.
Squeeze the juice of one orange and set aside
Cut 6 orange segments.
To assemble your 2 papillote pockets follow the visual steps above
Place half of the the green beans in each of your pockets, followed by the pearl onions and the marinated shrimp.
Once you have sealed most of the pocket and before you close the last end, pour half of the orange liquid in each pocket.
Place pockets on a baking sheet and bake for 8 minutes.
Once out of the oven, carefully, as steam will come out, cut or tear open the paper pockets. You can transfer the paper pockets to plates and eat the food still remaining inside the paper for a more wow presentation or you can transfer food to a plate.
*Disclosure: This is a sponsored post. All opinions are 100% my own.