Ginger Garlic Shrimp With Tangy Tomato Sauce By Kerry Simon Food

GINGERED GARLIC SHRIMP

Steps:

• In a large skillet, saute ginger and garlic in butter and oil for 1 minute or until tender. Stir in the tomatoes, broth, 1-1/2 teaspoons parsley and 1-1/2 teaspoons basil. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until the shrimp turn pink. Add the pasta and remaining parsley and basil; toss to coat.

SHRIMP WITH GINGER-GARLIC SAUCE

Steps:

• In small bowl, stir together Szechuan seasoning and ground ginger. Toss shrimp in mixture.
• In a large skillet, heat oil, over medium-high heat. Cook shrimp 3 minutes per side, or until cooked through. Remove and set aside.
• Carefully add chicken stock and deglaze by scraping brown bits from bottom of pan. Add preserves and stir until melted. Stir in remaining ingredients. Bring to boil. Reduce heat and simmer for 4 to 5 minutes.
• Return shrimp to pan and coat in sauce.

SHRIMP IN A SPICY, GINGER, GARLIC MARINADE

Steps:

• Combine all but the shrimp in a glass bowl with lid. Add shrimp toss to coat and marinade for 20 minutes.
• Remove shrimp from marinade and discard marinade.
• To grill:.
• Heat grill to high. Place shrimp soaked wooden skewers or metal skewers on a clean well oil grates cooking to mark on all sides.
• or.
• Stir fry:.
• I in a hot wok coated with oil for 3-4 minutes till pink. Do not over cook.
• Garnish with fresh herbs and scallions.
• Serve as an appetizer or over rice for a meal.

FRESH TOMATO WITH FRESH GINGER SAUCE

Steps:

• Cook the shallots, ginger, and garlic in the butter in a medium skillet over moderate heat for 4 minutes, stirring.
• Stir in the tomatoes and the sugar, and gently simmer, stirring occasionally, for 15 minutes.
• Season to taste with salt and pepper.
• Put the sauce through a food mill or puree in a food processor or blender until smooth.
• Toss with hot pasta and parsley leaves.
• Serve immediately.
• This recipe yields 4 servings, enough sauce for 1 pound of dried pasta.

SPICED GINGER SHRIMP WITH BURST TOMATOES

Steps:

• In a medium bowl, combine spice blend, ginger, garlic, scallion whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.
• Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
• Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.

GINGER-GARLIC SHRIMP WITH COCONUT MILK

Steps:

• In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
• Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
• Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.

GINGER-GARLIC SHRIMP WITH TANGY TOMATO SAUCE BY KERRY SIMON

Steps:

• MARINATE THE SHRIMP:
• In a large bowl, mix the vegetable oil with the parsley, garlic, basil, ginger, lemon juice, salt and crushed red pepper; add the shrimp and toss to coat.
• Cover and refrigerate for at least 2 hours and up to 4 hours.
• MAKE THE SAUCE:
• Meanwhile, make the sauce: In a medium saucepan, heat the vegetable oil.
• Stir in the ginger, garlic and lemongrass and cook over moderate heat until fragrant, about 2 minutes.
• Add the tomatoes and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes.
• Let cool to room temperature, then stir in the lime juice and cilantro.
• Season with salt.
• Transfer the sauce to ramekins.
• Light a grill.
• Loosely thread the shrimp onto 10 skewers.
• Grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes.
• Transfer the shrimp to plates and serve with the tomato sauce.