I invented this while watching a local cooking show, basing it on the presentation of something involving apricot preserves which was about as subtle as a hand grenade. Still, it started me thinking. I made it last night, and all I needed to revise was thickening with cornstarch.
Orange and Ginger Shrimp
¾ cup Orange Marmelade
1 Tbsp Ginger root, minced fine
1 Tbsp light Soy Sauce
1 clove garlic, peeled and crushed
2 tsp cornstarch
1 # shrimp, small, peeled and deveined
1 Tbsp Oil
Rice, prepared in advance
Season shrimp with just a touch each of salt and pepper, add garlic and set aside.
In a saucepan melt the marmelade with ginger, soy sauce and a pinch of salt. Simmer for 5-10 minutes then dissolve 2 tsp of cornstarch in cold water and add to the sauce to thicken it.
In a skillet over high heat, saute shrimp in light oil until they are nearly done but just a touch of gray is left. Add several tablespoons of sauce and continue cooking until shrimp is just done, but not overcooked.
Serve over rice topped with remaining sauce.