Tangerine & Cumin Crusted Shrimp

Description

These aromatic shrimp are wonderful served with a nutty tasting basmati rice perhaps infused with saffron and golden raisins.

Ingredients to Serve-4

Ingredients

2 Tablespoons Olive oil
2 Medium Tangerines, zested and juice reserved
1 Cup Water
¼ Cup Sugar
1 ½ Teaspoons Cumin Seed
½ Teaspoon Black peppercorns
½ Teaspoon Fennel Seed
½ Teaspoon Thyme
1 Teaspoon Kosher Salt
12 Jumbo Shrimp, cleaned, peeled, deviened
1 Teaspoon Minced Garlic
1 Tablespoon Freshly chopped Flat Leaf Parsley

Preparation

To Prepare The Tangerine:
Preheat the oven to 275° . Line a baking sheet with foil, and lightly oil the foil. In a small pot, combine the tangerine zest with the water and the sugar. Bring to a boil, then lower temperature to a simmer, until syrupy, approximately 10 minutes. Drain the zests and spread out evenly on the baking sheet. Bake for about 45 minutes until dried. Let cool completely, then grind to a powder in spice grinder.

To Prepare the Spice Rub:
In a small pan over medium heat slowly toast the cumin, black pepper and fennel seeds together. When they become aromatic remove from heat and cool completely. Grind to a rough, coarse ground in a spice grinder. Combine this with the tangerine zest, thyme and salt. Gernerously, season and rub spice mixture over all of the shrimp.

To Cook the Shrimp:
In a medium sized sauté pan, warm the olive oil over high heat. Just before it starts to smoke, add in the shrimp. Stir lightly and add the garlic. Lower the heat and continue to cook for 2- 3 minutes on each side, until rosey pink and cooked through. Finally, pour in the tangerine juice, and garnish with parsley.