Jumbo Shrimp (Prawns) and Balsamic-Orange Onions

“The arrival of the first sweet onions of the season is an event to be celebrated, and this dish does just that. The onions are slow-roasted in the oven -- which brings out even more sweetness -- and then combined with both orange zest and juice, plus some balsamic vinegar to balance the flavors. Jumbo shrimp are added here, but sweet scallops would be delicious as well. Serve with warmed flour tortillas so this luscious dish can be eaten taco-style. From the book "EatingWell in Season" and posted for ZWT5.”
READY IN:
2hrs 10mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Toss onions, oil and salt in a 9x13 baking pan until coated. Cover with foil. Bake until softened and juicy, about 45 minutes.
  3. Remove foil, stir and continue baking, uncovered, until the onions around the edges of the pan are lightly golden, 25 to 30 minutes.
  4. Stir in orange zest, orange juice, vinegar, rosemary and crushed red pepper. Bake until most of the liquid has evaporated, about 30 minutes.
  5. Stir in shrimp and bake until cooked through, 20 to 25 minutes. Stir in scallion greens and serve in warmed flour tortillas.

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