Combine 5 cups of the tangerine or orange juice,
the yellow onion, jalapeño, bay leaves and 1 tablespoon of
garlic in a medium saucepan. Bring to a boil and cook until liquid
is reduced by two-thirds. Remove the bay leaves. Allow to cool. Transfer
juice mixture to a blender and blend until smooth. Add salt and pepper
to taste and set aside.
Prepare pasta according to package directions. While pasta is cooking,
add the oil, red onion and shrimp to a medium skillet. Saute 1 minute.
Add the remaining 1/2 cup tangerine or orange juice to the skillet
and cook over low heat.
Drain the pasta, return it to the pot and add the reserved orange
sauce and the shrimp mixture. Cook over low heat 1 minute. Stir in
the Brie and basil. Stir until the Brie is melted. Transfer to a serving
bowl. Garnish with orange segments and toasted almonds. Serve immediately.
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