1. Using a citrus zester or the small holes of a box grater, zest oranges. 2. Squeeze juices of oranges into a small bowl. 3. Set zest and juice aside. 4. In a large bowl, combine half of the zest with the shrimp (or chicken), 1 1/2 teaspoons curry powder, 1/4 tsp. 5. salt, and 1/4 tsp. 6. pepper. 7. Toss to coat. 8. Heat 1 tablespoon oil in a large skillet over medium heat. 9. Cook shrimp until bright pink, 2 minutes per side. 10. (Or cook chicken pieces until juices run clear.) Transfer to a plate. 11. Heat remaining tablespoon of oil. 12. Add onion, celery, dried oregano, and remaining 1 1/2 teaspoons curry powder; cook until onion is translucent, about 4 minutes. 13. Add orange and tomato juices; cook until liquid starts to thicken, aabout 8 minutes. 14. Return shrimp (or chicken) to skillet and heat thoroughly, about 2 minutes. 15. Stir in cream. 16. Add remaining orange zest; season with salt and pepper. 17. Serve over Cinnamon Basmati Rice with Golden Raisins and garnish with fresh oregano. ---------------------------------------------------------------------------
Nutrition
Ingredients
