SERVES 4
TOTAL TIME: 45 minutes
You can substitute reduced orange juice for the orange juice concentrate; to reduce orange juice, simmer ½ cup of orange juice in a small saucepan over medium heat until it measures 2 tablespoons, 5–10 minutes. We prefer to cook our own shrimp (click here), but you can buy precooked shrimp if desired. See the photos that follow the recipe.
|
2 |
oranges |
|
¼ |
cup vegetable oil |
|
¼ |
cup rice vinegar |
|
2 |
tablespoons orange juice concentrate |
|
2 |
tablespoons toasted sesame oil |
|
1 |
tablespoon sesame seeds, toasted |
|
1 |
teaspoon grated fresh ginger |
|
1 |
teaspoon honey |
|
|
Salt and pepper |
|
12 |
ounces broccoli slaw mix |
|
1 |
pound cooked and peeled medium shrimp (41 to 50 per pound) |
|
2 |
scallions, sliced thin |
|
12 |
ounces (12 cups) baby spinach |
1. Grate 1 teaspoon zest from oranges and reserve. Cut remaining peel and pith from oranges. Quarter oranges, and slice each quarter crosswise into ¼-inch-thick pieces; set aside.
2. Whisk vegetable oil, vinegar, orange juice concentrate, sesame oil, 2 teaspoons sesame seeds, ginger, honey, reserved orange zest, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Measure 5 tablespoons vinaigrette into separate large bowl, toss with broccoli slaw, and let sit until slaw vegetables have softened, about 25 minutes.
3. Add shrimp, orange segments, scallions, and 1 tablespoon vinaigrette to slaw mixture and toss to combine; season with salt and pepper to taste. Add spinach to remaining vinaigrette and toss to coat; season with salt and pepper to taste. Divide spinach among individual plates or transfer to serving platter. Top with shrimp-slaw mixture, sprinkle with remaining 1 teaspoon sesame seeds, and serve.