Jumbo Prawns & 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-cooked 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. 4 servings | Active Time: 25 minutes | Total Time: 2 hours 20 minutes

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2 large sweet onions, sliced 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt 1 teaspoon freshly grated orange zest Juice of 1 orange 2 tablespoons balsamic vinegar 1 teaspoon finely chopped fresh rosemary, or 1/4 teaspoon dried Pinch of crushed red pepper 12 raw shrimp, (6-8 per pound; see Note), peeled and deveined 1/4 cup sliced scallion greens

1. Preheat oven to 400°F.

for 10 minutes. use a paring knife to make a slit along the length of the shrimp. The “vein” running along a shrimp's back (technically the dorsal surface. until the onions around the edges of the pan are lightly golden. 2 g Sat. .” are not standardized. so to be sure you're getting the size you want. about 45 minutes. Cover with foil. opposite the legs) under a thin layer of flesh is really its digestive tract. 4. Size names. If you can't find certified shrimp. Save the shells to make a tasty stock: Simmer. uncovered. 20 to 25 minutes. Stir in scallion greens and serve. 550 mg Sodium. such as “large” or “extra large. Bake until most of the liquid has evaporated. then strain. grasp the legs and hold onto the tail while you twist off the shell. 5. Fortunately. Stir in shrimp and bake until cooked through. Nutrition Per serving : 314 Calories. 4 lean meat. 6 g Mono. To devein. “21-25 count” means there will be 21 to 25 shrimp in a pound. 1 1/2 fat Tips & Notes • • • • Note: Shrimp is usually sold by the number needed to make one pound. 25 to 30 minutes. choose wildcaught shrimp from North America—it's more likely to be sustainably caught. remove the tract with the knife tip. 36 g Protein. 259 mg Cholesterol. Under running water. 581 mg Potassium 1 Carbohydrate Serving Exchanges: 2 vegetable. 18 g Carbohydrates. stir and continue baking. For example. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. oil and salt in a 9-by-13-inch baking pan until coated.2. 10 g Fat. To peel shrimp. it is possible to buy shrimp that have been raised or caught with sound environmental practices. rosemary and crushed red pepper. Remove foil. such as Wild American Shrimp or Marine Stewardship Council. Toss onions. vinegar. in enough water to cover. 3. order by the count (or number) per pound. Bake until softened and juicy. Look for fresh or frozen shrimp certified by an independent agency. 2 g Fiber. about 30 minutes. Stir in orange zest. orange juice.