Cumin Lime Shrimp With Ginger Food

CUMIN-LIME SHRIMP WITH GINGER

Steps:

• In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
• Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
• Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn't burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.

GINGER-SOY-LIME MARINATED SHRIMP

Steps:

• Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
• Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

CUMIN LIME SHRIMP WITH GINGER

Steps:

• Step 1 In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
• Step 2 Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
• Step 3 Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn't burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.
• Step 1 Soak the rice in a saucepan, stirring occasionally for 20 minutes
• Step 2 Strain the rice and run it under cold water.
• Step 3 Put the rice back in the saucepan and add 1 1/8th cups cold water.
• Step 4 Bring water to a boil and the minute it boils, turn off the heat. Cover tightly for 18-20 minutes.
• Step 5 In a large non-stick skillet, add the oil, turn the heat to medium and swirl it around.
• Step 6 Add the sliced garlic and lightly brown.
• Step 7 Fluff the rice and add it to the garlic and oil in the skillet.
• Step 8 Using a wooden spoon or spatula, turn the rice over several times In the skillet. Add the garlic salt and the pepper and continue turning the rice. When it has achieved a light brown color, it is ready to serve.

CILANTRO LIME SHRIMP

Steps:

• Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes., Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.

GINGER-LIME SHRIMP

Steps:

• Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
• Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to each pan and turn the heat to high. When the foam subsides, invert a pie pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other pan of shrimp. Cook the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the ginger, lime juice and zest, mint, and basil to each pan, and shake to combine.
• Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

GINGER-SOY-LIME MARINATED SHRIMP

Steps:

• Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth.
• Add the green onion and oil and blend until combined.
• Season with black pepper, to taste.
• Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
• Preheat a grill to high.
• Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side.
• Serve on brown paper bags, if desired.

LIME CUMIN MARINADE FOR CHICKEN OR SHRIMP

Steps:

• Mix all ingredients together well in small bowl.
• Adjust seasoning if desired.
• Place chicken or shrimp in ziplock bag and pour in marinade.
• For shrimp- marinate no longer than 1 hour.
• For chicken- marinate no longer than 4 hours.
• (The reason for the shortened marinating time is that the lime starts to"cook" the meat or seafood.) Grill!