Orange glazed Shrimp with Chive Flowers

 

1 pound shrimp, 21-25 count

Marinade:

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2/3 cup soy sauce
4 tablespoons brandy (optional)
2 tablespoons brown sugar
1/2 cup orange juice
Use half to marinate shrimp; use other half to make sauce.
2 tablespoons extra virgin olive oil
1/4 cup chive flowers and fresh chives for garnish
2 teaspoons cornstarch dissolved in 2 teaspoons water

Combine shrimp, and half of marinade. Marinate for 20 to 30 minutes. Longer marinating may toughen shrimp.

Remove shrimp from marinade. Discard marinade.

Heat a large pan over medium heat.

Add olive oil, shrimp and chive flowers, cook for 3 to 5 minutes. Remove shrimp from pan with a spoon, and set aside.

Add second half of marinating liquid to pan and heat to boil.

Add cornstarch mixture to hot liquid. Stir until thick. Reduce heat to low.

Return shrimp to pan and cook for about three minutes or until shrimp are done. Do not overcook shrimp.

Garnish with fresh chives and chive flowers.

Serve with sugar snap peas, asparagus or snow peas.

Serves 4.

- recipe courtesy of Bill Lay, marketing corporate chef, Atlantic Food Services