Sunday Dinners: Mother's Day Dinner...Shrimp with a Blood Orange, Onion and Cilantro Sauce

It's been quite an interesting week plus, and I'm wondering if I should be calling this, "In the Restaurant with Arlen!" from now on! Well, regardless of the name, it will be a little bit of that!

The sign on the front is true: We are almost there! 

So, as of the 1st, I've been spending all my days--and evenings--getting my restaurant (YAY!) ready. We hope to open the doors to the public at 5 pm on Tuesday, May 28th (YAY again!). In the meantime, it's been a wonderful whirlwind of all kinds of activity.

Well, now I know that this is probably one of the last Sundays I'll cook at home (or in my parents' home)  for a long time, and, of course, it's Mother's Day! So, while Seth is making ribs (one of my favorite grilled treats!), I wanted to make something I thought my mom would like--and something that I might bring into Mambo 64: Shrimp with a Blood Orange, Onion, and Cilantro Sauce. Hence this dish was born!

And, since Seth, my dear husband, was in the mood for ribs (and we're ALWAYS in the mood for Seth's ribs!) he made 'em. Perfect combination. We're thinking about maybe having a Seth's Ribs Night in Mambo 64! Oh--I also made a side of mixed grains (couscous, and more!) with roasted tomatoes, toasted almonds, golden raisins, and fresh basil. That also worked well with both dishes! (And if I can write about it on Wednesday, I will!)

Oh--by the way, Mom loved it. Dad, too. Actually both dads... Well, really we were all happy!

Seth's Ribs in the Background, Shrimp in the Foreground! 

Here's the recipe for the shrimp:

Shrimp with a Blood Orange, Onion and Cilantro Sauce

Serves 8 to 10

Olive oil
2 red onions, peeled and coarsely chopped
Salt
Rosé or white wine
1 orange, peeled, pitted and diced
3/4 cup frozen blood orange purée concentrate
1/2 teaspoon minced ginger
Shrimp
2 pounds large shrimp (I used frozen, 20/25 count), frozen and thawed or fresh (I prefer fresh...)
Fresh asparagus from the garden!  (We were lucky!)
Cilantro

Heat the olive oil in a sauté pan. Add the onions and cook them until they soften, about 3 minutes. Add about 1/4 cup of  rosé (that's what I had on hand!) or white wine, and let it absorb. Add the orange and the frozen purée concentrate. Cook, stirring frequently. Add wine for more liquid as needed (you want it to be a little liquidy). Set aside. When you're about ready to serve dinner, heat a bit of olive oil in a sauté pan. Add the ginger and cook until lightly fragrant. Add the shrimp and stir.  Add the sauce, a splash or two of wine, and continue cooking for a couple of minutes. Add the fresh asparagus, and cook until the shrimp is tender (don't overcook) and the asparagus is bright green and crispy. Add the cilantro and serve!