Winter is citrus season, and varieties of lemons, limes, oranges, tangerines, and grapefruit abound. We all know that drinking orange juice will help stave off winter colds, but it’d be a shame to limit your citrus intake to the times when you’re feeling under the weather. Here are a variety of dishes from hors d’oeuvres to desserts that make good use of various citrus fruits—use them as jumping-off points to mix up your standard home recipes, and rest secure in the knowledge that not only are these recipes delicious, they’re chock full of vitamin C and other ingredients to keep you and yours healthy all winter long.
Try this spin on shrimp hors d’oeuvres at your next family gathering.
- 1/2 cup fresh lime juice
- 1/4 cup premade mango chutney
- 3 large garlic cloves, mashed to a paste with 1 teaspoon salt
- 1/2 cup fresh coriander sprigs, finely chopped
- 4 tablespoons olive oil
- 1 tablespoon soy sauce
- 1/2 teaspoon red pepper flakes
- 1 pound large (21 to 24 per pound) shrimp, shelled, with tail intact
1. In a measuring cup, whisk together lime juice, chutney, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste. Reserve 1/3 cup mixture in a small bowl or ramekin for dipping. In a large sealable plastic bag, combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.
2. Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet, heat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking, and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Repeat with remaining shrimp.
3. Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.