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Shrimp with Orange Dust

Ingredients

  • plus additional to taste
  • 1/8 teaspoon cayenne
  • 1 ½ tablespoons fresh lemon juice
  • 8 ounces arugula, coarse stems discarded
  • 3 tablespoons unsalted butter
  • 1 tablespoon plus 2 teaspoons orange dust
  • ¼ teaspoon salt
  • + 8 more ingredients
    • 16 extra-large (16 to 20 per pound) shrimp in shell without heads, peeled and deveined
    • 1 ½ cups dry white wine
    • 2 tablespoons olive oil
    • 1 medium onion, thinly sliced
    • 4 large artichokes (12 ounces each)
    • 1 lemon, halved
    • ¼ cup grapeseed oil
    • ¾ cup loosely packed fresh basil leaves plus ½ cup micro-basil or small basil leaves

1. Make basil oil: Blanch 3/4 cup basil in a 2-quart saucepan of boiling salted water 2 minutes, then drain in a sieve and plunge into a bowl of ice water to stop cooking. Drain basil again and press out excess liquid. Purée basil with grapeseed oil in a blender 2 minutes. Pour mixture into an ...

View full recipe at SpringPad

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