Mint Marinated Shrimp With Glass Noodles Recipes

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LEMON MINT SAUCE WITH SHRIMP



Lemon Mint Sauce with Shrimp image

Delicious shrimp in a wonderful lemon sauce.

Provided by Dondre'

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 6

Number Of Ingredients 9

1 red bell pepper, julienned
¾ pound large cooked shrimp, peeled and deveined
½ cup chopped fresh mint leaves
¼ cup fresh lemon juice
2 teaspoons grated lemon zest
3 tablespoons olive oil
¾ teaspoon salt
¼ teaspoon ground black pepper
1 pound dry fettuccini pasta

Steps:

  • Bring a large pot of lightly salted water to a boil. Meanwhile prepare the remaining ingredients.
  • In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Mix thoroughly.
  • Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain. Add the pasta to the shrimp mixture and toss to coat well.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 57.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 3.1 g, Protein 22.2 g, SaturatedFat 1.5 g, Sodium 422.5 mg, Sugar 3.3 g

GINGER-MINT GRILLED SHRIMP



Ginger-Mint Grilled Shrimp image

For snappy, well-browned shrimp from the grill, follow just a few simple steps: Make sure they're very dry. (You can even let them air-dry in the fridge overnight.) Get your grill very hot, then cook the shrimp for longer on the first side to minimize overcooking. While you can use a heated grill basket, you don't need to; leaving the tails on means the shrimp won't slip through the grates. (By the way, eat those tails. They're a delicious, crispy bite.) Well-grilled shrimp need just a little brightness to balance their char: A squeeze of lemon or lime, or this herby-spicy mixture of ginger, mint and lime zest made in the style of gremolata, will do the trick.

Provided by Ali Slagle

Categories     dinner, seafood

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds large shrimp, peeled and deveined, tails on
Kosher salt
Olive oil
1 (1/2-inch) piece ginger, peeled
1 cup firmly packed mint leaves
1 small lime

Steps:

  • Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)
  • Meanwhile, pat the shrimp dry, then transfer to a medium bowl and season with 1 1/2 teaspoons salt and lightly coat with olive oil. Set aside. Coarsely chop the ginger, then add the mint and a pinch of salt. Finely chop the ginger and mint together until homogenous. Transfer to a small bowl, finely grate 1/2 teaspoon lime zest into the bowl, and mix to combine. Cut the lime into wedges for serving.
  • When you're ready to grill, take the shrimp, mint-ginger mixture, lime wedges, a tightly folded paper towel soaked in olive oil, a serving platter and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Add the shrimp perpendicular to the grates over the flame and cook until well browned, about 2 to 4 minutes. Flip and cook until opaque throughout, 1 to 2 minutes. (See Tips.)
  • Transfer the shrimp to the platter and toss with the mint-ginger mixture and a squeeze of lime.

MINT-MARINATED SHRIMP WITH GLASS NOODLES



Mint-Marinated Shrimp with Glass Noodles image

Unlike the Vietnamese dish that inspired it, this recipe relies on a quick mint marinade to infuse the shrimp with flavor before they're sauteed, tossed with noodles, and dressed with chile and lime.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 15

3/4 pound (about 16) large shrimp, shelled and deveined
1/2 cup fresh mint, coarsely chopped
1 garlic clove, minced
1 tablespoon plus 1 teaspoon fresh lemon juice
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
2 tablespoons fish sauce
1 tablespoon Asian chili sauce
1 tablespoon vegetable oil
1 teaspoon sugar
1 package cellophane noodles (3 3/4 ounces)
Coarse salt and cayenne pepper, to taste
1 cucumber, julienned
1 fresh Thai chile, thinly sliced
1 lime, quartered

Steps:

  • Combine shrimp, mint, garlic, lemon juice, and 1/4 cup olive oil in a medium bowl. Cover, and refrigerate for 1 hour.
  • Meanwhile, whisk together lime juice, fish sauce, chili sauce, vegetable oil, and sugar. Let stand until ready to use.
  • Place noodles in a large bowl. Bring a pot of water to a boil; pour over noodles. Let stand until softened, 6 to 8 minutes. Drain, and rinse under cold water.
  • Remove shrimp from marinade, and season with salt and cayenne. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp in a single layer. Cook until golden and cooked through, about 1 minute per side.
  • Divide noodles among 4 serving bowls. Top with shrimp, cucumber, and chile. Drizzle lime juice mixture over the top, and serve with lime wedges.

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