Jumbo Prawns & Balsamic-Orange Onions

2 Reviews
From: EatingWell Magazine May/June 2008

The arrival of the first sweet onions of the season is an event to be celebrated, and this dish does just that. The onions are slow-cooked in the oven—which brings out even more sweetness—and then combined with both orange zest and juice, plus some balsamic vinegar to balance the flavors. Jumbo shrimp are added here, but sweet scallops would be delicious as well.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 large sweet onions, sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly grated orange zest
  • Juice of 1 orange
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon finely chopped fresh rosemary, or 1/4 teaspoon dried
  • Pinch of crushed red pepper
  • 12 raw shrimp, (6-8 per pound; see Note), peeled and deveined
  • 1/4 cup sliced scallion greens

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400 °F.
  2. Toss onions, oil and salt in a 9-by-13-inch baking pan until coated. Cover with foil. Bake until softened and juicy, about 45 minutes.
  3. Remove foil, stir and continue baking, uncovered, until the onions around the edges of the pan are lightly golden, 25 to 30 minutes.
  4. Stir in orange zest, orange juice, vinegar, rosemary and crushed red pepper. Bake until most of the liquid has evaporated, about 30 minutes.
  5. Stir in shrimp and bake until cooked through, 20 to 25 minutes. Stir in scallion greens and serve.
  • Note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound.
  • Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's more likely to be sustainably caught.
  • To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. Save the shells to make a tasty stock: Simmer, in enough water to cover, for 10 minutes, then strain. The “vein” running along a shrimp's back (technically the dorsal surface, opposite the legs) under a thin layer of flesh is really its digestive tract.
  • To devein, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.

Nutrition information

  • Per serving: 257 calories; 9 g fat(1 g sat); 2 g fiber; 19 g carbohydrates; 25 g protein; 77 mcg folate; 214 mg cholesterol; 12 g sugars; 0 g added sugars; 406 IU vitamin A; 21 mg vitamin C; 134 mg calcium; 1 mg iron; 1259 mg sodium; 493 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 4 lean meat, 1 1/2 fat

Reviews 2

May 25, 2013
profile image
By: EatingWell User
Delicious but be careful with the onions The first time I made this as a half recipe, I put the onion pan too high in the oven and they cooked very rapidly when uncovered. I now use the bottom rack with the smaller amount of onions in a half recipe. My husband loves this dish. Pros: Delicious and memorable Cons: Careful with the onions in a 400 degree oven
June 30, 2012
profile image
By: EatingWell User
Re: Just for fun Pros: NULL Cons: NULL