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Skillet Chili-Shrimp with Blackened Green Beans and Blood Orange Butter

Skillet Chili-Shrimp and Blackened Green Beans with Blood Orange Butter Sauce

Simple Skillet Dish with Big ZESTY Flavors - perfect for a weeknight meal, special enough for company.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Karen Sheer a zest for life
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Ingredients

  • 1 pound jumbo shrimp I used 10-12 size
  • 2 teaspoons Karen's Homemade Chili Powder (mildly spicy) (see recipe) or your favorite chili seasoning
  • 1/2 pound fresh green beans washed, dried; ends snipped
  • 1 teaspoon neutral oil such as expeller pressed safflower oil
  • 2 teaspoons unsalted butter I use organic
  • 2 teaspoons fresh garlic peeled, thinly sliced
  • 2 pinches salt & pepper
  • 1/4 cup dry white wine
  • 1/4 cup blood orange juice (1 squeezed fresh)
  • 2 tablespoons shallots peeled, minced
  • 1/4 teaspoon hot chili flakes
  • 3 tablespoons COLD unsalted butter

Instructions

Sauté Green Beans & Shrimp:

  • Shell and devein the shrimp. Add to a plate. Add chili powder; mix in - set aside.
    Add 1 teaspoon oil to a 11"- 12" non-stick skillet, raise heat to medium-high. When hot, add green beans - let develop some color, then toss. Cook until tender-crisp and slightly blackened - remove to a clean plate.
  • Add 2 teaspoons butter. Add shrimp AND garlic, sauté until golden on first side, turn over with tongs and cook on the second side just until golden - Shrimp will NOT be fully cooked at this step. Season with a big pinch of salt & pepper.

Make the sauce in the skillet:

  • Push the shrimp to a side of the pan, add white wine, blood orange juice, shallots and chili flakes to the skillet. Cook over medium- low heat and reduce the liquid by half. Remove from heat, cool down one minute.
    Cut the cold butter into tablespoons - and add the first tablespoon into the reduction with a fork - swirl to melt and incorporate. Finish the sauce with the last 2 tablespoons, one at a time. (Add more butter by the tablespoon if you like for a richer sauce.)
  • Add the shrimp and green beans into the sauce in the skillet and toss to warm all through. Taste for seasonings. Add more chili seasoning to taste.
  • Serve on a large platter or individual plates.
    Garnish with chopped parsley and blood orange slices if you like.

Notes

See my salt-free recipe: Karen’s Homemade Chili Powder
This recipe may not be reproduced without the consent of its author, Karen Sheer. 
COURSE: Main Course
CUISINE: American
KEYWORDS: blood orange beurre blanc, chili grilled shrimp, sauteed shrimp with blackened green beans
Nutrition Facts
Skillet Chili-Shrimp and Blackened Green Beans with Blood Orange Butter Sauce
Amount per Serving
Calories
228
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
171
mg
57
%
Sodium
 
857
mg
37
%
Potassium
 
332
mg
9
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
17
g
34
%
Vitamin A
 
1211
IU
24
%
Vitamin C
 
16
mg
19
%
Calcium
 
96
mg
10
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.