Jumbo Prawns & Balsamic-Orange Onions

Jumbo Prawns & Balsamic-Orange Onions

The arrival of the first sweet onions of the season is an event to be celebrated, and this dish does just that. The onions are slow-cooked in the oven—which brings out even more sweetness—and then combined with both orange zest and juice, plus some balsamic vinegar to balance the flavors. Jumbo shrimp are added here, but sweet scallops would be delicious as well.

From EatingWell: May/June 2008
Yield: 4 servings
Active Time: 25 minutes
Total Time: 2 hours 20 minutes


  1. 2 large sweet onions, sliced
  2. 2 tablespoons extra-virgin olive oil
  3. 1 teaspoon kosher salt
  4. 1 teaspoon freshly grated orange zest
  5. Juice of 1 orange
  6. 2 tablespoons balsamic vinegar
  7. 1 teaspoon finely chopped fresh rosemary, or 1/4 teaspoon dried
  8. Pinch of crushed red pepper
  9. 12 raw shrimp, (6-8 per pound; see Note), peeled and deveined
  10. 1/4 cup sliced scallion greens


  1. Preheat oven to 400°F.
  2. Toss onions, oil and salt in a 9-by-13-inch baking pan until coated. Cover with foil. Bake until softened and juicy, about 45 minutes.
  3. Remove foil, stir and continue baking, uncovered, until the onions around the edges of the pan are lightly golden, 25 to 30 minutes.
  4. Stir in orange zest, orange juice, vinegar, rosemary and crushed red pepper. Bake until most of the liquid has evaporated, about 30 minutes.
  5. Stir in shrimp and bake until cooked through, 20 to 25 minutes. Stir in scallion greens and serve.

Tips & Notes


Nutrition Per Serving: 314 calories; 10 g fat (2 g sat, 6 g mono); 259 mg cholesterol; 18 g carbohydrates; 36 g protein; 2 g fiber; 550 mg sodium; 581 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value), Iron (26% dv), Magnesium (20% dv), Potassium (17% dv)

1 Carbohydrate Serving

Exchanges: 2 vegetable, 4 lean meat, 1 1/2 fat