In my last blog post I roasted grapes for the very first time and now I’m doing it with winter citrus. As I stated before, when roasting vegetables and fruit a nice caramelization starts to occur and then all the flavors deeply intensify, it’s a wonderful thing!
Right now I can find beautiful citrus everywhere so on my recent shopping trip I picked up some Navel, Cara Cara, Minneolas and beautiful Blood Oranges. When roasting citrus it’s best if you can keep them all the same thickness when slicing, so I recommend using a mandoline.
Toss your slices in a little bit of olive oil then place them single layer on a baking sheet that’s lined with parchment.
The citrus goes into a hot oven around 425, turning them over once. You might have to remove some slices before others as they can over-caramelize and start to burn, if it happens just discard them like I did.
They taste best when the slices are still pliable and not stiff, and if they’re cut thinly they’re completely eatable and delicious!
My shrimp was also roasted and I made a dressing of olive oil and some of the juice of all four oranges.
I suggest roasting some extra citrus, the slices store well in the fridge and you can use them on both sweet and savory dishes, it’s my new favorite thing and the colors will perk you up!
This was the perfect meal to brighten a dreary winter day.
- a few different variety of oranges that vary in inner color, at least 2 each
- 1 lb. of shrimp, peeled, de-veined and tail removed
- 1 bag of fresh baby spinach
- 2 minced garlic cloves
- parsley and thyme
- DRESSING
- ¾ cup of citrus juice
- ¾ cup olive oil, whisked together
- salt and pepper to taste
- TO ROAST THE CITRUS
- Heat oven to 425
- Slice each orange nice and thin with a mandoline, toss with olive oil and place on a baking sheet, single layer lined with parchment, sprinkle slices with a tiny bit of salt.
- Roast until still pliable turning once, be careful not to burn them as they start to caramelize, 10 or so minutes. Set aside to cool.
- ROAST SHRIMP
- Line a baking sheet with foil and keep oven at 425
- Make sure your shrimp is dry and moisture free by dabbing well with paper towels.
- Toss cleaned and dry shrimp into a bowl with enough olive oil to coat, add the minced garlic and a generous amount of fresh chopped herbs.
- Place onto foil lined baking sheet and roast until shrimp turns pink and tender, maybe 10-12 minutes, times vary according to size of shrimp.
- On a platter layer the spinach, citrus slices and warm shrimp, then drizzle all over with the citrus dressing.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
