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Recipe : ** Orange La Salle

Orange La Salle
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    10 min
  • Ready in
    30 min
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Fish and Seafood
Tags:
orange

Recipe's Ingredients

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  • 6 seedless oranges, small-medium
  • 18 jumbo shrimp
  • 2 tablespoons very finely chopped green pepper
  • salt and pepper
  • 1 tablespoon tomato paste
  • 3 tablespoons scotch whiskey
  • 6 parsley sprigs for garnish
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 190 ml milk

  • Recipe preparation steps

  • 1
    Cut a thin slice from top of each orange. Set aside to be used later as lids. With small spoon, scoop out pulp from each orange. Drain thoroughly in a colander or strainer. Place pulp in a bowl with shrimp & green pepper.Make the Bechamel Sauce. Season to taste with salt & pepper. Stir in tomato paste & whiskey. Blend into the orange
  • 2
    shrimp
  • 3
    green pepper mixture. Once mixture is cool, divide evenly among orange rinds. Replace the reserved lids on top of each orange. With a sharp knife make a small hole in the center of each lid. Stick the parsley stalks through each hole allowing the top of each to remain visible. Serve filled oranges in coupes or shallow bowls nestled in cracked ice. Bechamel Sauce: Melt butter in small saucepan. Off heat, blend in flour, whisking well. Return this roux to the saucepan & let the butter & flour cook gently for 1 minute. Gradually whisk in the milk. Once the mixture comes to a boil, reduce to a gentle simmer for 2 to 3 minutes.
  • Ready !