Grilled Shrimp With Coriander Dipping Sauce Food

SWEET AND SPICY GRILLED SHRIMP

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir chile-garlic sauce and honey together in a small bowl.
• Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
• Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.

GRILLED SHRIMP WITH CORIANDER SALSA

Steps:

• Preheat broiler. Soak the shrimp in heavily salted iced water for 10 minutes. Drain, rinse and pat dry. Sprinkle lightly with olive oil.
• Combine the remaining ingredients in a small bowl to make a sauce. Correct seasoning and set aside.
• Broil the shrimp (be careful not to overcook them). Serve immediately, passing the sauce separately.

GRILLED SHRIMP WITH CORIANDER SAUCE AND BLACK BEAN CAKES

Steps:

• To make the bean cakes: Drain the washed and soaked beans and place them in a 1 gallon pot with cold water to cover. Bring to a boil, lower the heat, and simmer for 1 hour, skimming every now and then; stir frequently. In a medium saute pan or skillet over medium heat, heat the oil and onions, peppers, optional jalapenos, and garlic until soft, about 5 minutes. Add to the beans along with the cumin, bay leaf, chili powder, honey, vinegar, salt, pepper, and Tabasco. Add more water if necessary to keep the beans from sticking to the bottom of the pot. Continue cooking and stirring over low heat until the beans and vegetables begin to break down. Preheat the oven to 350 F. Lightly oil a 12-by-18-inch baking pan. Puree the beans in a food processor, leaving a little texture, then spread the puree in the prepared baking pan and bake for 10 minutes. Remove and let cool. Form the bean puree into small cakes, about 1/2 cup each. Set aside. To prepare the shrimp: Toss the shrimp with the oil, garlic, and seasonings. Skewer 4 for each portion and marinate for 20 minutes. To make the sauce: In a small saucepan, simmer the shallots, orange zest, ground coriander, orange juice, wine, and vinegar until reduced by half. While still hot, place the mixture in a blender and blend for 5 seconds. Return to the pan. Add the butter, one piece at a time, whisking until blended. Stir in the cilantro and season with salt and pepper. Keep warm over warm water. Broil or grill the shrimp for 2 to 3 minutes on each side, until pink and opaque. To serve: Place a warmed black bean cake on each serving plate. Put four shrimp on each plate and cover with sauce. Put a dollop of sour cream on each black bean cake and garnish with a cilantro sprig.

GRILLED CHICKEN WITH HOT AND SWEET DIPPING SAUCE

Steps:

• Place pepper-coriander root flavor paste in a large bowl and stir in the fish sauce. Place the chicken pieces in the marinade and turn to coat well. Let stand, covered, at room temperature for about 1 hour or in the refrigerator and for as long as 3 hours.
• Heat a grill or preheat the broiler. If using a grill, place the chicken pieces 4 to 5 inches from the flame, bone side down, and grill until the bottom side is starting to brown, about 6 to 8 minutes. Then, turn over and cook until golden brown on the other side and the juices run clear when the meat is pierced.
• If using a broiler, put the chicken pieces in a lightly oiled broiling pan, bone side up, place 4 to 6 inches from the broiler element, and cook for 8 to 10 minutes, or until the chicken is starting to brown. Turn the pieces over and broil for another 8 minutes, or until the juices run clear.
• Transfer the chicken pieces to a platter and serve with dipping sauce and plenty of sticky rice.
• Place the peppercorns in a mortar with the garlic and pound to a paste. Add the coriander roots and salt and pound to a paste. This will take 5 to 10 minutes; if you have a small blender or other food grinder that can produce a smooth paste, use it instead. Stir in the fish sauce. Will keep in a well-sealed glass jar for up to 4 days.
• Yield: 2 to 3 tablespoons paste
• Place the vinegar in a small non-reactive saucepan and heat to a boil. Add the sugar, stirring until it has completely dissolved, then lower the heat to medium-low and let simmer for 5 minutes.
• Meanwhile, using a mortar and pestle or a bowl and the back of a spoon, pound or mash the garlic and salt to a smooth paste. Stir in the pepper flakes and blend well. Remove the vinegar mixture from the heat and stir in the garlic paste. Let cool to room temperature. Store sealed in a glass jar in the refrigerator for up to 2 days.

GRILLED SHRIMP WITH CITRUS DIPPING SAUCE

Steps:

• Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of shrimp with salt and black pepper. Place shrimp on hot pan and cook 2 to 3 minutes per side, until bright pink and cooked through. Sprinkle shrimp with cilantro.
• Meanwhile, in a small saucepan, whisk together orange juice, lime juice, ginger, cornstarch, and garlic. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until mixture thickens. Season, to taste, with salt and black pepper. Transfer sauce to a serving bowl. Serve 2/3 of the shrimp with the rice and dipping sauce on the side. Reserve remaining shrimp for wraps, if desired.

GRILLED SHRIMP WITH BLACK BEAN CAKES AND CORIANDER SAUCE

Steps:

• Black Bean Cakes
• Place the black beans in cold water to cover. Soak overnight, or for at least 1 hour. Drain, rinse, place in a large pot, and cover with fresh cold water. Bring to a boil, skim the foam, then simmer over low heat for about 1 hour. Add more water, if necessary, to keep the beans covered.
• Meanwhile, heat the 1 tablespoon oil over medium-high heat in a large skillet. Add the onion, peppers, and garlic and cook for 2-3 minutes. Add the vegetables, along with the honey, vinegar, chili powder, and cumin, to the beans and continue to simmer. When the beans are quite soft and are starting to break down, season with salt and pepper. Continue to cook until the beans are creamy.
• Remove the bean mixture from the heat and strain, reserving the liquid. Puree in a food processor, then transfer to a baking sheet. Spread the puree evenly and let it cool completely. Form the puree into little cakes shaped like hockey pucks (use about 1/2 cup per cake). The consistency is perfect if it is moist enough to gather into a ball, but not so wet that the mixture sticks to your hands.
• Preheat the oven to 400°F. To finish the cakes, lightly dust them with flour. Heat a medium skillet (lightly coated with oil) over medium-high heat. Sauté the cakes just long enough to get a nice crust on each side. When ready to serve, place them on baking sheets in the oven to warm through. Garnish with a dollop of sour cream and a sprig of cilantro.
• Grilled Shrimp
• Soak the skewers in hot water.
• In a medium bowl, combine the olive oil and seasonings. Toss the shrimp with this marinade and refrigerate while you make the coriander sauce.
• Turn on the broiler or light the grill.
• Place 4 shrimp on each skewer.
• Meanwhile, heat the black bean cakes.
• Broil or grill the shrimp 2-3 minutes on each side, until just cooked through. Remove from the skewers, arrange on four plates, and drizzle with the warm coriander sauce. Serve with a black bean cake.
• Coriander Sauce
• Place the shallot, orange zest and juice, wine, vinegar, and coriander in a small saucepan and bring to a simmer over medium heat. Cook until the liquid is reduced to 2 or 3 tablespoons. While it's still hot, whisk in softened butter by the spoonful until the sauce is emulsified (it will look thick and creamy). Stir in the chopped cilantro and season with salt and pepper to taste. Cover and keep warm over low heat.

GRILLED SHRIMP WITH GARLIC BUTTER DIPPING SAUCE

Steps:

• Combine marinade ingredients- cover and chill for 2 hours.
• Combine butter sauce in small saucepan over low heat until melted and well combined- can also be done in the microwave.
• Remove shrimp from marinade and grill until no longer pink and they turn an opaque color.
• For large shrimp this usually takes about 12-15 minutes.
• Serve with garlic butter sauce for dipping- YUM!
• The servings are approximate- as we have used this both as an appetizer and as a meal.
• Prep time is only good if your shrimp are already peeled/deveined- add additional time if you need to do this yourself.

GRILLED SHRIMP WITH CILANTRO DIPPING SAUCE

Steps:

• In a large resealable plastic bag, combine the cilantro, oil, chives and garlic. Add the shrimp; seal bag and turn to coat. Cover and refrigerate for 1 hour., In a blender, combine the sauce ingredients; cover and process until blended. Chill until serving., Thread shrimp onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Serve with sauce.

GRILLED SHRIMP AND SCALLIONS WITH SOUTHEAST ASIAN DIPPING SAUCES

Steps:

• In small bowl, stir together fish sauce, lime juice, and sugar. Mix well to dissolve sugar, then stir in jalapeño rings. Set aside.
• In small bowl, stir together soy sauce, vinegar, ginger, and cilantro. Set aside.
• Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
• Using electric spice grinder, pulse coriander seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small saut pan, using gentle rocking motion.) In large bowl, combine shrimp and scallions. Drizzle with oil and toss to coat. Sprinkle with coriander, salt, and pepper and toss to coat.
• Thread shrimp and scallions onto skewers. Grill, turning once, until just cooked through, about 3 to 4 minutes per side. Arrange on platter and serve with dipping sauces.

SHRIMP WITH YOGURT AND FRESH CORIANDER SAUCE

Steps:

• Shell and devein the shrimp. Rinse well and drain. Pat dry.
• Combine the yogurt, cayenne, garlic, turmeric, salt, cumin and caraway seeds in a bowl. Add the shrimp and blend well. Cover and refrigerate until ready to use.
• Heat the oil in a large nonstick skillet. Add the mushrooms and salt and cook, stirring, 2 minutes. Add the shrimp mixture and coriander and cook, stirring gently, until the shrimp change color, about 2 to 3 minutes. Do not overcook. Serve hot.

GRILLED SHRIMP WITH CORIANDER SAUCE AND BLACK BEAN CAKES

Steps:

• For the bean cakes: drain washed and soaked beans; place them in a large stockpot with cold water to cover.
• Bring to a boil, lower heat and simmer for an hour; skim occasionally and stir frequently.
• Heat oil in a medium skillet; sauge onions, peppers, jalapenos, and garlic for about five minutes.
• Add to beans along with next five ingredients, salt, pepper and Tabasco.
• Add more water as needed to keep beans from sticking to bottom of the pan.
• Continue cooking and stirring over low heat until things start to break down.
• Preheat oven to 350°F.
• Whirl beans in food processor or blender, then spread in a 12 x 18 baking pan and bake for ten minutes.
• Let cool and form into small cakes of about 1/2 cup each.
• Dust with flour, shaking off excess.
• Heat the peanut oil in a large skillet; cook the cakes until crisp, about 3 minutes per side.
• Place in a warm oven until they're all cooked.
• Garnish with a spoonful of sour cream and a sprig of cilantro.
• To make the sauce: Simmer the first six ingredients in a saucepan until reduced by half.
• While still hot, whirl in a blender or food processor and blend briefly; add butter one piece at a time.
• Stir in cilantro and season to taste.
• Keep warm over hot water until ready to serve.
• For the shrimp: Mix the first six ingredients together; drizzle over shrimp.
• Broil or grill the shrimp about 3 minutes per side or until pink and opaque.
• Place shrimp on warmed serving plates, pour a little coriander sauce over the top and add a black bean cake topped with sour cream.