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Sauteed shrimp tail with cointreau and orange juice sauce

Sauteed shrimp tail with cointreau and orange juice sauce

What is it that people have with seafood? I just can’t do without… Yet another addiction with no real desire to find a cure against it (like cheese, for example). Other just ponder about their creepy-crawly features. But I’m not going to dwell on those… So, let’s go on with this :-). I didn’t want to settle with the usual oliveoil-garlic-herbs mix and decided to go in another direction.


  • shrimp tails
  • orange juice
  • cointreau
  • cold butter
  • maldon salt
  • black pepper
  • olive oil


  1. put a little bit of olive oil in a pan and cook the shrimp unto almost ready, take it out and wrap it in tin-foil;
  2. deglase the pan with cointreau, add the orange juice and let it reduce at least to half;
  3. add some cubes of very cold butter and whisk vigorously, so that the sauce thickens;
  4. put a spoonful of the sauce in a dish, and add on top the shrimp (I cut mine) adding the salt and the pepper on top.


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