This stir-fry is lovely all year round. It's warm, but fresh and light. It's easy to put together and substitutions are limited only by your imagination. No blood oranges? Navel oranges will work just fine. Not a fan of shrimp? Chicken is also delicious. Swap out the oil and balsamic flavors with your personal favorites.
- 2 tsp. cayenne fused olive oil
- 1 large shallot, minced
- ¼ c. honey ginger white balsamic vinegar
- ¼ c. blood orange fused olive oil
- 2 tbsp. soy sauce
- 1 tsp. Worcestershire sauce
- 1 tbsp. chopped fresh flat-leaf parsley, divided
- 16 large shrimp or prawns, peeled and deveined
- 2 blood oranges, peeled and segmented
- ¼ c. Kalamata olives, pitted
- ¼ c. pomegranate seeds
- Warm the cayenne olive oil in a large wok or frying pan over medium-high heat and then sauté the shallot until crispy and golden.
- Add the white balsamic, olive oil, soy sauce, Worcestershire sauce, and half the parsley.
- Whisk to fully combine and then bring to a boil over medium heat. Turn down the heat and simmer for 5 minutes to reduce enough to coat the back of a spoon.
- Add the shrimp and stir to fully coat in sauce. Add the orange segments and olives. Continue to cook, stirring to continue to coat, for another 3 minutes, or until the shrimp are just cooked through.
- Remove from the heat and spoon shrimp and sauce over hot jasmine rice or noodles. Garnish with the pomegranate seeds and the remaining parsley.
This recipe would be just as good using an extra virgin olive oil and a traditional balsamic vinegar, as long as both are high quality. There are blood oranges in the stir fry, so it wouldn’t be necessary to try to add extra orange flavor.
Recipe and photo from The Olive Oil and Vinegar Lover's Cookbook, reprinted with the permission of TouchWood Editions.