(This recipe is an accompaniment for Shrimp with Orange Dust.)
Orange Dust
Ingredients:
* 1/2 teaspoon grapeseed oil
* 2 navel oranges
* 1/4 cup sugar
* 1 cup water
* electric coffee/spice grinder
Directions:
Preheat oven to 325°F. Line a baking sheet with foil and lightly oil with grapeseed oil. Remove zest from oranges with a vegetable peeler and trim any white pith from zest with a sharp paring knife. Bring zest, sugar, and waterto a boil in a 3-quart saucepan, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, until syrupy, about 6 minutes. Drain zest in a sieve and spread out on baking sheet. Bake zest in middle of oven until dry and crisp, 15 to 20 minutes. Cool on baking sheet on a rack. Grind zest to a powder in electric coffee/spice grinder.
Note: Orange dust can be stored in an airtight container in a cool dark place up to 1 month.
Orange Dust
Ingredients:
* 1/2 teaspoon grapeseed oil
* 2 navel oranges
* 1/4 cup sugar
* 1 cup water
* electric coffee/spice grinder
Directions:
Preheat oven to 325°F. Line a baking sheet with foil and lightly oil with grapeseed oil. Remove zest from oranges with a vegetable peeler and trim any white pith from zest with a sharp paring knife. Bring zest, sugar, and waterto a boil in a 3-quart saucepan, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, until syrupy, about 6 minutes. Drain zest in a sieve and spread out on baking sheet. Bake zest in middle of oven until dry and crisp, 15 to 20 minutes. Cool on baking sheet on a rack. Grind zest to a powder in electric coffee/spice grinder.
Note: Orange dust can be stored in an airtight container in a cool dark place up to 1 month.
oh boy... my fave shrimps is here. wow! Kelly thanks a lot for sharing, i'll try this one. hmm.... yummy!!!!
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