Glazed Maya Shrimp With Carrot Ginger Sauce Food

GLAZED MAYA SHRIMP WITH CARROT-GINGER SAUCE

Steps:

• In a small saucepan, combine honey, coriander, star anise, cumin, cloves, cinnamon, 1 tablespoon lemon juice, ginger, garlic, 1 1/2 tablespoons cilantro, vinegar, ketchup and soy sauce. Bring to a simmer, and reduce until syrupy, about 25 minutes.
• In a small saucepan, combine carrot and ginger juices and remaining cilantro. Bring to a simmer, and reduce by three-quarters. Remove from heat, strain and season with salt and pepper.
• Preheat oven to 350 degrees. Preheat a grill or large skillet. Lightly oil shrimp, and season with salt and pepper. Grill or sear until barely pink, 1 to 2 minutes each side. Transfer to baking sheet, brush with honey glaze. Bake until just firm, about 5 minutes.
• Heat 1 tablespoon oil in heavy skillet over medium-high heat. Add beans, bok choy and jicama, and sauté until hot. Stir in remaining lemon juice. Divide among 4 plates. Interlock two shrimp, and place on top. Sauce edge of plate; serve immediately.

GINGER-HONEY GLAZED SHRIMPS

Steps:

• Make sure shrimps are completely thawed and drained.
• Preheat the oven to broil.
• In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper.
• Add cornstarch and whisk.
• Pour over shrimps, turning to coat.
• Marinade for 30 minutes or longer.
• When finished marinating, transfer marinade to a small saucepan, add cornstarch and simmer.
• Lightly grease the foil with sesame oil on the oven-proof dishpan before placing the marinaded shrimps.
• Broil shrimps for about 6 mins(depending on the size of the shrimps, do not over or undercooked), brush shrimps often with sauce.
• When shrimps are cooked, place the shrimps on a bed of rice(individual serving), pour over with the rest of the marinade, sprinkle with fresh lemon juice if desired.

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.

SWEET AND SOUR GLAZED SHRIMP

Steps:

• Stir together the plum sauce, ketchup, soy sauce and pepper flakes in a small bowl and set aside.
• Sprinkle the shrimp with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Add the shrimp to the skillet and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a plate.
• Add the scallion whites, garlic and ginger to the skillet and cook, stirring constantly, until soft, about 1 minute. Add the vinegar and scrape up any brown bits that cling to the bottom of the skillet. Add the plum-ketchup sauce and bring to a simmer. Return the shrimp to the skillet along with the scallion greens and give the skillet a swirl to bring everything together. Divide among 4 plates and serve with white rice if using.

GRILLED SHRIMP WITH MOLASSES-GUAVA GLAZE

Steps:

• Microwave first 3 ingredients in medium bowl until jam and butter melt, about 20 seconds. Stir to blend. Stir lime peel into glaze. Thread 4 shrimp onto each skewer. DO AHEAD: Glaze and shrimp can be made 8 hours ahead.
• Cover separately and chill. Prepare barbecue (medium-high heat). Sprinkle shrimp with sea salt. Place 3 tablespoons glaze in bowl; set aside. Brush shrimp with some of remaining glaze. Grill shrimp until just opaque in center, brushing occasionally with glaze, about 2 minutes per side. Drizzle with reserved glaze and serve.

CARROT SESAME SHRIMP STIR-FRY RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
• Pour in the shrimp and season with ¼ teaspoon of the salt.
• Fry the shrimp for 1 minute on each side.
• Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
• Toss in the carrots and remaining ¼ teaspoon of salt and sauté for a few minutes until they begin to soften.
• Add in the snow peas, garlic, and soy sauce and sauté until the garlic becomes fragrant, about 30 seconds.
• Toss the shrimp back into the pan, sprinkle on the sesame seeds, and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
• Divide the mixture evenly between 4 bowls and sprinkle with a few more sesame seeds, if desired.
• Enjoy!

GRILLED SHRIMP WITH HONEY-GINGER BARBECUE SAUCE

Steps:

• For the Shrimp:
• If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure.
• Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.
• Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.

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.

GLAZED ORANGE CARROTS

Steps:

• Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain. Melt the butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min. Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, stir in the chopped parsley and serve.