- 12 jumbo shrimp
- 2 large blood orange, peeled and segmented
- 8 sun-dried tomato, soaked in warm water for 30 minutes
- 2 large shallot, chopped
- 1 clove garlic, chopped
- 1/4 cup olive oil
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 1 inch piece of fresh ginger, peeled and finely chopped
- sea salt
- ground pepper
- 3 tbsp coarsely chopped cilantro
Cook the shrimp in a large saucepan of boiling water for 34 minutes, until they turn opaque. Drain and cool. Place the shrimp and oranges in a large bowl.
Combine the sun-dried tomatoes, shallots, garlic, olive oil, cumin, paprika and ginger in a food processor and blend into a smooth paste. Add the paste to the shrimp and oranges. Toss together and season. Sprinkle with the cilantro and serve with crusty bread.
Recipe from Purple Citrus & Sweet Perfume by Silvena Rowe/Ecco, 2011.