Cool before serving. For the salad, juice one of the blood oranges and pour into a saucepan. Simmer until the juice has reduced in volume by half. Peel and segment the other blood orange.
Drain and cool. Place the shrimp and oranges in a large bowl. Combine the sun-dried tomatoes, shallots, garlic, olive oil, cumin, paprika and ginger in a food processor and blend into a smooth paste.
Season to taste with salt and pepper. Remove oranges from bowl and arrange on salad. Pour remaining juice from oranges into the vinaigrette bowl. Whisk to combine, drizzle evenly over salad and serve.
Blood oranges have a very short season in late winter. Make the most of their thrilling, spicy tartness while you can. Substitute ordinary oranges with blood oranges - they can be used in ...
For the salad: Using a mandoline, slice 2 of the lemons and 1 orange as thinly as possible. Layer the lemon and orange slices into separate bowls. Juice the remaining lemon into a small bowl ...
In case the blood orange caramel cascading over this cake isn’t tempting enough, the tender crumb is also delicately perfumed with woodsy rosemary sugar. The combination of juicy mixed citrus ...
We're joined by The Gentlemen Baristas, who show us the unexpected things you never knew you could make with coffee - including salad dressings and ketchups! RECIPE 1: Chicory and blood orange ...