Citrus Recipes

Owner of Golden Fig Fine Foods, Laurie Crowell, stopped by with tangy recipes made with citrus to try out in the new year.

Citrus Shrimp

3 TB olive oil
3 TB fresh cilantro
zest and juice of 1 limequat and 2 mandarins
1 tsp honey
2 TB shallot -minced
1 tsp fresh ginger-minced
1.5 lbs shrimp – cleaned
1 mandarin and 1 lemon cut into wedges
Salt and pepper to taste

In large saucepan, add olive oil, cilantro, zests and juices, honey, and shallot. Bring to a simmer and reduce by about half. Stir in shrimp salt and pepper and cook until pink (about 5 minutes)

Stir in citrus wedges and remove from heat. Serve with rice, pasta, gnocchi or polenta.


Citrus Remoulade

1/2 C mayo
1/2 C sour cream
1 tsp each lemon and orange juice
1/2 tsp each lemon and orange zest
1 TB capers -chopped
1 TB dill -chopped
1/4 C cornichons – finely chopped
salt and pepper to taste.

Mix all ingredients and chill.

Serve as a dipping sauce for crab cakes.


Upside Down Citrus Cake

1 blood orange
1 cara cara orange
1 naval orange
1/2 C granulated sugar
1/4 C water
1 tsp vanilla bean paste
1/2 C butter-at room temp
1/3 C brown sugar
1/3 C white sugar
2 large eggs – at room temp
3 TB freshly squeezed citrus juice
1 TB orange zest
1 TB vanilla bean paste
1 1/2 C + 1 TB all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2/3 C full fat plain yogurt

Preheat oven to 350 degrees

Line 9 inch cake pan with parchment, across bottom and up the sides. Spray with nonstick spray.

Leaving skin on, slice citrus into 1/2 inch think rounds. Carefully cut off peel.

Heat sugar, water and vanilla bean paste to a boil. Stir until sugar has dissolved.

Pour half syrup in prepared pan…Gently place citrus rounds in bottom of pan. Cut a few rounds into quarters to fill empty spaces. Pour remaining syrup over top.

In a large bowl, beat together butter and sugars until light and fluffy. Add eggs, orange juice, orange zest, and vanilla extract.

In a small bowl, whisk together flour, baking soda, baking powder and salt.

Slowly alternate adding the dry ingredients and the yogurt to the wet ingredients until everything is combined. Carefully spoon mixture over citrus.

Bake 30-35 minutes until toothpick comes out clean. Wait until completely cool and invert onto serving plate.

Serve with softly whipped cream

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