LEMON GINGER SHRIMP
Barbequed shrimp marinated in lemon and ginger with a hint of sesame.
Provided by ZUZKA
Categories World Cuisine Recipes Asian
Time 2h30m
Yield 9
Number Of Ingredients 12
Steps:
- In a blender or food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve a small amount for basting. Pour the remaining mixture into a dish, add shrimp, and stir to coat. Cover, and refrigerate for 2 hours.
- Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 3.8 g, Cholesterol 230 mg, Fat 15.7 g, Fiber 0.4 g, Protein 31 g, SaturatedFat 2.3 g, Sodium 354.7 mg, Sugar 0.7 g
HONEY GINGER SHRIMP
This quick and easy, sweet and spicy dish combines honey, ginger, shrimp and garlic, and can be served over steamed vegetables or pasta.
Provided by MANDE2509
Categories Appetizers and Snacks Spicy
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 4.1 g, Cholesterol 172.9 mg, Fat 8.1 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 1.3 g, Sodium 199.9 mg, Sugar 2.1 g
LEMON GINGER SHRIMP
Make and share this Lemon Ginger Shrimp recipe from Food.com.
Provided by Pinaygourmet 345142
Categories < 4 Hours
Time 2h6m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- n a blender or food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve a small amount for basting. Pour the remaining mixture into a dish, add shrimp, and stir to coat. Cover, and refrigerate for 2 hours.
- Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking.
Nutrition Facts : Calories 286.3, Fat 15.7, SaturatedFat 2.3, Cholesterol 230.4, Sodium 356.3, Carbohydrate 4, Fiber 0.5, Sugar 0.8, Protein 31.1
LEMON GINGER SHRIMP
Steps:
- In a blender or food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve a small amount for basting. Pour the remaining mixture into a dish, add shrimp, and stir to coat. Cover, and refrigerate for 2 hours. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking.
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- In a large kettle bring 5 quarts water and 1 teaspoon salt to boiling. Add the shrimp. Bring to boiling; reduce heat. Simmer, uncovered, for 1 to 3 minutes or until shrimp turn opaque, stirring occasionally. Drain shrimp. Rinse under cold running water; drain again.
- To arrange shrimp, use a glass bowl that is 7 to 8 inches in diameter and about 4 inches deep. Arrange the shrimp, tails toward the center, in a circle to make 1 flat layer. (Only the round backs of shrimp should be visible from the outside of the bowl.) Repeat layers until bowl is filled, pressing down every couple of layers with the bottom of a plate that will fit into the bowl. When bowl is full, press down with plate once again.
- For marinade, in a screw-top jar combine the olive oil, wine vinegar, lemon peel, lemon juice, tomato paste, honey, garlic, ginger, salt, and cayenne pepper. Cover and shake well. Pour marinade over shrimp in bowl. Cover and chill overnight, occasionally placing a flat plate larger than the bowl tightly over the bowl and inverting it to redistribute marinade.
- Before serving, hold the plate off-center and invert bowl slightly to drain off marinade. Repeat inverting and draining until all marinade is drained. Discard marinade. Place serving platter with 1/2-inch sides over bowl as shrimp will continue to water out a bit; carefully invert bowl to unmold.
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- To save some time and effort, use a blender or food processor and add the olive oil, lemon juice, garlic, ginger, cilantro and rub and blend until smooth. Reserve a small amount of this mixture for final brushing. Take the rest and poor into a dish and add the shrimp, toss to coat and then cover and refrigerate for 1 to 2 hours. Preheat Grilla to about 250 degrees. Thread the shrimp on the skewers. Make sure to thread through the tail and head area to keep them secure. Keep them all laid out the same direction to allow for flipping of the skewers. Throw away remaining marinade.
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