Slowly roasted orange-scented sweet onions are a delicious foil for shrimp. A small amount of prep yields a luscious entree. Serve with tortillas or rice.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 2 hours 20 minutes

EASE OF PREPARATION: Easy

2 large sweet onions, sliced (see Kitchen Tip)
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
Pinch of crushed red pepper
12 raw shrimp (6-8 per pound; see Shopping Tip), peeled and deveined
1/4 cup sliced scallion greens

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.

NUTRITION INFORMATION: Per serving: 314 calories; 10 g fat (2 g sat, 6 g mono); 259 mg cholesterol; 18 g carbo hy drate; 36 g protein; 2 g fiber; 550 mg sodium; 581 mg potassium.
Nutrition bonus: Vitamin C (40% daily value), Iron (26% dv), Magnesium (20% dv), Potassium (17% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 4 lean meat, 1 1/2 fat

TIP: Kitchen Tip: Onions contain a volatile compound called lachrymator that reacts with the fluid in your eyes and makes them water. To chop them without crying, try wearing goggles, burning a candle nearby or cutting them under cold water. To mellow the bite of a raw onion, soak it for an hour in 1 cup cold water, 1/4 cup vinegar and 1/2 teaspoon salt and then rinse thoroughly.

Shopping Tip: 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.