GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE
Provided by Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
- Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
- Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups.
GINGERED GARLIC SHRIMP
"Ginger and garlic nicely complement the tender shrimp in this delicious pasta dish," notes Rebecca Baird of Salt Lake City, Utah.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 536 calories, Fat 27g fat (9g saturated fat), Cholesterol 199mg cholesterol, Sodium 667mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
SHRIMP SALAD
Steps:
- Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
- In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
GINGERY SHRIMP SALAD WITH CRISPIES
Composing a great dinner salad is all about achieving the right balance of textures and flavors. Here, it's the juicy seared shrimp and crunchy tortilla strips that make this healthy entrée seem like a special occasion treat, even though it's quick and easy enough to make on a weeknight.
Provided by Lauryn Tyrell
Time 30m
Number Of Ingredients 11
Steps:
- In a bowl, whisk together jelly, ginger, vinegar, and 3 tablespoons oil; season with salt and pepper. Place 3 tablespoons dressing in another bowl; add shrimp and toss.
- Heat 1/2 inch oil in a small, deep pot over medium until a single tortilla strip sizzles immediately when added. Fry half of tortilla strips, stirring occasionally, until crisp and light golden, about 30 seconds. Transfer to paper towels; season with salt. Repeat with remaining strips.
- Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add shrimp in a single layer and cook, flipping once, until pink and lightly charred, about 3 minutes total. Transfer to a plate. Toss romaine, coleslaw, edamame, and herbs with remaining dressing. Top with shrimp and tortilla strips; serve.
GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE
Hot grilled shrimp and cherry tomatoes top this sesame-flavored salad.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
- Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
SAUTEED SHRIMP SALAD WITH GINGER-CILANTRO DRESSING
Make and share this Sauteed Shrimp Salad with Ginger-Cilantro Dressing recipe from Food.com.
Provided by Gingerbear
Categories Brunch
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine first 7 ingredients in a food processor and blend 30 seconds; scrape sides of bowl and blend 15 more seconds.
- Season with salt and pepper.
- Refrigerate until ready to use.
- Heat olive oil in a large sauté pan over high heat.
- Cook shrimp 3 to 4 minutes, until just pink.
- Add garlic and lime juice and cook 30 more seconds.
- Season with salt and pepper.
- Remove from pan and refrigerate until ready to use.
- Fill a medium saucepan with water and bring to a boil.
- Using a small, sharp knife, make an X on each tomato.
- Fill a medium bowl with ice water.
- Immerse tomatoes in boiling water 10 to 15 seconds, just until skin loosens.
- With a slotted spoon, remove tomatoes and drop into ice water.
- Peel skin; cut tomatoes in half and discard seeds.
- Dice into 1/4-inch pieces; set aside.
- Put avocado in a medium bowl and gently toss with lemon juice.
- Loosely pack 1/2 cup avocado into a 3-inch round cookie cutter, top with 1/2 cup tomato, and then add 1/2 cup cucumber, gently pressing each layer with a spoon.
- Carefully remove cutter.
- Repeat on each plate, and refrigerate until ready to use.
- (Alternate method: Gently mix salad ingredients and mound on plates.) Drizzle each tower with dressing, and add 2 shrimp.
- Garnish with cilantro sprigs.
Nutrition Facts : Calories 263.6, Fat 21.9, SaturatedFat 3.1, Cholesterol 43.2, Sodium 177.9, Carbohydrate 12.1, Fiber 6.2, Sugar 3.2, Protein 8.5
GINGERED SHRIMP SALAD
Number Of Ingredients 16
Steps:
- 1. Prepare the chaat masala. Place the shrimp in a large non-reactive bowl. Add the ginger, garlic, lime juice, ajwain seeds, salt, cayenne and black peppers and mix well, making sure all the shrimp are well coated with the marinade. Refrigerate about 2 hours. 2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the mint leaves, stirring, about 30 seconds. Add the shrimp and the marinade and cook until the shrimp are pink, about 3 minutes.3. In a large bowl, mix the greens, bell peppers, and cucumber, and toss with the chaat masala. Transfer to a serving platter. Scatter the cooked shrimp over the greens, top with the scallions, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
GINGERED STEAK AND NAPA CABBAGE SALAD
Categories Gourmet
Number Of Ingredients 19
Steps:
- Make marinade:
- In a shallow bowl stir together marinade ingredients.
- Add filets to marinade, turning to coat, and marinate at room temperature 15 minutes. Remove filets from marinade, letting excess drip off, and reserve marinade. In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté filets about 4 minutes on each side for medium-rare meat. Transfer filets to a cutting board.
- In any drippings remaining in skillet cook mushrooms with salt, stirring frequently, until golden, about 3 minutes. Add reserved marinade, water, and honey and bring to a boil. Remove skillet from heat and cool mixture 10 minutes.
- In a large bowl combine cabbage, mizuna or arugula, bell pepper, pear, scallions, and all but 4 sprigs coriander. Add mushroom mixture and toss to coat. Cut filets into thin slices. Mound cabbage mixture on 4 dinner plates and arrange steak slices on top. Garnish with reserved coriander sprigs.
GINGERED SHRIMP
Tender, chilled shrimp marinated with bright Asian flavors. So easy and so good!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 2h15m
Yield 40
Number Of Ingredients 8
Steps:
- Arrange shrimp in single layer in shallow glass or plastic container.
- Heat soy sauce to boiling in 1-quart saucepan; add gingerroot. Reduce heat; simmer 5 minutes or until most of the liquid is absorbed. Stir in vinegar, sugar, sake and salt. Pour over shrimp. Cover with plastic wrap and refrigerate at least 2 hours but no longer than 12 hours.
- Remove shrimp from marinade with slotted spoon; arrange on serving plate. Sprinkle with onions.
Nutrition Facts : Calories 20, Carbohydrate 1 g, Cholesterol 35 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg
GINGERED SPAGHETTI SALAD
We love this chilled chicken salad brimming with colorful veggies. Make it meatless by omitting the chicken and tossing in more edamame. -Cindy Heinbaugh, Aurora, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook spaghetti according to package directions, adding edamame during the last 5 minutes of cooking. Rinse in cold water and drain well. Meanwhile, stir ginger into salad dressing., In a large bowl, combine spaghetti, chicken, cucumber, peppers and red onion. Add dressing; toss to coat. Sprinkle with green onions.
Nutrition Facts : Calories 355 calories, Fat 6g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 431mg sodium, Carbohydrate 52g carbohydrate (8g sugars, Fiber 7g fiber), Protein 26g protein.
GINGERED SHRIMP
This is traditionally made with dried shrimp but in this recipe they use fresh. If use dried, reduce the salt.
Provided by nikki ciciretto
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil, then fry onion and gnger 30 seconds.
- Add shrimp and fry 1 minute or until opaque in color; remove.
- Add broth, cornstarch, and wine; bring to boil. add salt and braise for 2 minutes.
- When liquid is reduced by half, return shrimp to pan; stir fry 1-2 minutes and add pepper.
Nutrition Facts : Calories 143.2, Fat 3.8, SaturatedFat 0.6, Cholesterol 130.3, Sodium 757.7, Carbohydrate 4.8, Fiber 0.4, Sugar 1.4, Protein 18
SHRIMP AND GINGER STIR-FRY
Serve this stir-fry with rice, or try it over a bed of shredded Napa cabbage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Press out ginger juice; whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.
- Season shrimp with salt and pepper. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.
- Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.
- Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately.
Nutrition Facts : Calories 355 g, Fat 17 g, Fiber 2 g, Protein 36 g
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