Gingered Shrimp Food

HONEY GINGER SHRIMP

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.

GINGERED SHRIMP

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.

GINGERED SHRIMP WITH CORN & BROCCOLI

Steps:

• Place the broccoli in a steamer and gently steam until tender crisp, about 4 minutes.
• Transfer to a clean tea towel, and lightly pat the broccoli to absorb excess water.
• Whisk the soy sauce, vinegar, brown sugar, giner, and chile garlic paste until sugar begins to dissolve.
• Heat a wok or large non-stick skillet over high heat.
• Add oil and when it ripples, add the scallions, corn and shrimp.
• Stir-fry for 2 to 3 minutes, or until the shrimp are opaque.
• Add the broccoli, soy mixture, and stir-fry until all ingredients are coated with the sauce and heated through.
• Serve over rice.

GRILLED SHRIMP SKEWERS WITH SOY SAUCE, FRESH GINGER AND TOASTED SESAME SEEDS

Steps:

• Soak 4-inch wooden skewers in cold water for 1 hour. Thread 1 shrimp onto each skewer so that the shrimp lie flat.
• Whisk together the soy, garlic, ginger, sesame oil, white wine vinegar, lime juice and peanut oil together in a small bowl. Place shrimp skewers onto a plate and drizzle with peanut oil to lightly coat. Season with salt and pepper.
• Heat grill. Grill shrimp 2 minutes per side or until just cooked through. Place shrimp on a platter, drizzle with vinaigrette and sprinkle with sesame seeds.

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.

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.

GINGER-CHUTNEY SHRIMP STIR-FRY

Steps:

• In a large skillet, heat oil over medium-high heat. Add shrimp and ginger; stir-fry until shrimp turn pink, 4-5 minutes. Stir in remaining ingredients; cook until vegetables are crisp-tender, stirring occasionally. If desired, serve with rice.

GINGERED SHRIMP

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.

GINGERED SHRIMP WITH ASIAN NOODLES

Steps:

• Cook noodles in large pot of boiling water until just tender but still firm to the bite, stirring occasionally. Drain. Transfer to bowl. Add 2 teaspoons sesame oil to noodles and toss.
• Mix vinegar, cilantro, ginger, jalapenos and honey in small bowl. Season shrimp with salt and pepper.
• Heat remaining 2 teaspoons sesame oil in heavy large skillet over medium-high heat.
• Add green onions and garlic; saute til aromatic, about 3 minutes.
• Add vinegar mixture and shrimp to skillet; stir until shrimp are just cooked through, approximately 3 minutes.
• Dissolve cornstarch in 1/2 cup water.
• Add mixture to skillet; stir until liquid thinkens, approximately 2 minutes.
• Mound noodles on platter. Top with gingered shrimp and serve immediately.

GINGERED SHRIMP WITH ASIAN NOODLES

Steps:

• Cook noodles in large pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to bowl. Add 2 teaspoons sesame oil to noodles and toss to coat.
• Mix vinegar, cilantro, ginger, jalapeños and honey in small bowl. Season shrimp with salt and pepper. Heat remaining 2 teaspoons sesame oil in heavy large skillet over medium-high heat. Add green onions and garlic; sauté until aromatic, about 3 minutes. Add vinegar mixture and shrimp to skillet; stir until shrimp are just cooked through, about 3 minutes. Dissolve cornstarch in 1/2 cup water. Add mixture to skillet; stir until liquid thickens, about 2 minutes.
• Mound noodles on platter. Arrange shrimp over and serve.