Crevettes aux agrumes poêlées

Ingrédients

• 1 tablespoon olive oil
• 1 cup fresh orange juice (, (about 2 oranges))
• 1/2 cup fresh lemon juice (, (about 3 lemons))
• 5 garlic cloves (, minced or pressed)
• 1 tablespoon finely chopped red onion (, (or shallot))
• 1 tablespoon chopped fresh parsley
• Pinch red pepper flakes
• Freshly ground black pepper and kosher salt
• 3 pounds medium shrimp (, peeled and deveined)
• 1 medium orange (, cut into wedges or slices)
• 1 medium lemon (, cut into wedges)

Préparation

1. 1

   In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley, and pinch of red pepper flakes. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, about 5 to 8 minutes.

2. 2

   Add the shrimp, season with kosher salt and freshly ground black pepper, cover, and cook until they turn pink, about 5 minutes.

3. 3

   Top with the remaining parsley and serve with orange and lemon slices on the side.