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

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Simple Skillet Dish with Big ZESTY Flavors - perfect for a weeknight meal, special enough for company.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American

Keyword: blood orange beurre blanc, chili grilled shrimp, sauteed shrimp with blackened green beans

Servings: servings

Cost: $24

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

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.

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.

This recipe may not be reproduced without the consent of its author, Karen Sheer.