Shrimp Fest!

I recently took a look back at all the meals I've prepared over the last few years (well, maybe not all... but a bunch!), and I discovered that I've cooked an awful lot of shrimp! So I'm sharing these delicious meals with you.

This is a simple stir-fry I made with green and red bell peppers, white onion, pineapple, and of course shrimp. 

This is a recipe I recently tried from one of my favorite magazines, Cuisine at Home, called Orange-Coconut Shrimp. Very tasty! Here's how to prepare it:

Saute:
1 lb. large shrimp, peeled, deveined, and seasoned with salt and pepper
2 T. canola oil
2 T. minced scallion whites
1 T. minced garlic
1 C. fresh orange juice
1 T. grated fresh ginger
1 T. minced orange zest
Whisk:
1 C. canned coconut milk
1/2 t. cornstarch
1/2 t. red pepper flakes
1/4 C. thinly sliced scallion greens
Saute shrimp in 1 T. oil in a saute pan over medium-high heat until pink and beginning to curl, 2-3 minutes; remove from pan. Heat remaining 1 T. oil in pan. Add scallion whites and garlic; cook 1 minute.
Stir in orange juice, ginger, and zest. Reduce mixture until it measures 1/2 cup when strained, 3-5 minutes; discard solids. Return juice to pan.
Whisk together coconut milk and cornstarch; stir into juice in pan, add pepper flakes, and bring to a boil over medium-high heat. Reduce heat to medium and cook sauce until slightly thickened. Season sauce with salt.
Toss shrimp in sauce, stir in scallion greens, and cook 1-2 minutes more. Serve shrimp with cooked rice or noodles.