STAR ANISE-RUBBED GRILLED SHRIMP
Provided by Robert Irvine : Food Network
Time 1h23m
Yield 2 dozen appetizers
Number Of Ingredients 16
Steps:
- Pulverize star anise, coriander, parsley flakes, dried chives, tobarashi, garlic powder, and salt with a mortar and pestle, in a spice mill, or with a coffee grinder dedicated to spices. Coat shrimp with rub, cover and refrigerate for 1 hour.
- Mix soy sauce, vinegar, brown sugar, lemon juice, lime juice, ginger juice, and chives and make sure brown sugar has dissolved. Add parsley and refrigerate.
- Heat grill. Skewer shrimp and grill them until they are pink and just turn opaque. Place in a nonreactive container and cover with Ponzu sauce. Chill for 2 hours before serving.
GRILLED SALMON SUSHI-RICE BOWL
Steps:
- To make the sauce, combine the wasabi powder and water in a saucepan and let bloom for 5 minutes. Add 3/4 cup ponzu, the sake and grated ginger and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sauce is reduced by half, about 10 minutes.
- Meanwhile, place the fish and asparagus in a large baking dish. Pour the remaining ponzu sauce and the oil over the fish and asparagus and turn to coat evenly. Let stand for 10 minutes.
- In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool. Place a grill pan over medium heat until hot. Lift the asparagus from the marinade, place in the pan and cook, turning occasionally, until tender-crisp, about 3 minutes. Transfer the asparagus to a plate and cover with aluminum foil, shiny side down, to keep warm. Lift the fish from the marinade and place in the grill pan. Cook, turning once, until it turns opaque and just begins to flake, 2 to 3 minutes on each side.
- To serve, divide the rice among 4 bowls. Top with a piece of fish and some asparagus. Pour 1/4 cup of the sauce over the fish in each bowl. Garnish each serving with the sesame oil, green onions, avocado, cucumber, pickled ginger and sesame seeds.
- In a bowl, combine all the ingredients and stir until the sugar dissolves. Store in a covered container in the refrigerator; it will keep for up to 1 month.
- Place the rice in a bowl. Add cold water to cover and wash the rice well by rubbing it between your hands, then drain. Repeat twice more. Pour the rice into a strainer to drain.
- Place the rinsed rice and the 2 cups water in a 2 to 3-quart saucepan. Bring to a boil over high heat, reduce the heat to low, cover and cook for 20 minutes. Turn off the heat and let the rice stand for 10 minutes.
- In a small pan, heat the vinegar, sugar, mirin and salt over medium heat until the sugar dissolves. Remove from the heat.
- Turn out the cooked rice into a large wooden or plastic bowl, and pour the vinegar mixture evenly over the rice. Fold the liquid in with a wooden rice paddle. At the same time, fan the rice to bring out the luster of the grains. Continue fanning and folding until the rice absorbs all the liquid. Cover with a damp cloth and let stand until ready to use. It will hold at room temperature for up to 4 hours.
GRILLED SHRIMP WITH PONZU SAUCE
Yield Serves 2, can be doubled
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium-high heat). Whisk soy sauce, mirin, lemon juice, oil, ginger and lemon peel in shallow bowl to blend. Add shrimp and stir to coat; let marinate 10 minutes.
- Drain marinade into small saucepan and boil 1 minute. Grill shrimp until just opaque in center, turning occasionally, about 3 minutes.
- Divide bok choy between 2 plates and drizzle with some of warm marinade. Top with shrimp. Serve, passing remaining marinade as sauce, if desired
GRILLED JERK SHRIMP
Sweet shrimp are the perfect canvas for this spicy jerk seasoning made with fresh chiles, fragrant thyme, scallions, garlic and spices. After a quick 15-minute marinade, the shrimp cook in mere minutes, picking up great char and smoky flavor from the grill. (You can even mimic the results indoors by broiling the shrimp on a sheet pan 6 inches from the heat for about 4 minutes.) This recipe comes with a warning: This is a superhot rub. For less heat but still spicy results, use just one chile; for an even milder version, remove the seeds from the chile before blending it. Should you have any jerk shrimp leftovers, they are great tossed into salad or tucked into tacos the next day.
Provided by Kay Chun
Categories dinner, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat grill to medium-high and grease the grates with oil.
- In a food processor, combine the 2 chopped scallions with the chiles and garlic, and pulse until finely chopped. Add the thyme, lime juice, soy sauce, sugar, allspice, salt, pepper and the 3 tablespoons of oil; pulse until a coarse paste forms. Transfer the mixture to a large bowl, add the shrimp and toss until evenly coated. Let stand for 15 minutes, tossing occasionally.
- Working in batches, grill shrimp directly on the grill grates until nicely charred and just cooked through, about 2 minutes per side. Transfer to a serving platter, garnish with the sliced scallions and serve with lime wedges.
GRILLED TUNA WITH CHIPOTLE PONZU AND AVOCADO SALSA
My daughter made this last night and had a taste and was pleasantly surprised! This is a great example of how bold Asian and Latin flavors can work well together. The orange and lime juice are in place of the rice vinegar = the acidic ingredient used in a Japanese ponzu dipping sauce. The hot, smoky chipotle chiles give it that extra kick! The avocado salsa gives it that cooling feeling. Cooking Light Magazine, November 2005. You can also use the ponzu with chicken!
Provided by Manami
Categories Tuna
Time 32m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- PREPARE PONZU:.
- Place all the ingredients (through 1 1/2 chipotle chiles) in a blender, and process until smooth.
- PREPARE SALSA:.
- Gently combine diced cucumber, tomato, avocado, and cilantro in a small bowl.
- PREPARE FISH:.
- Sprinkle fish with salt.
- Heat a large nonstick grill pan over medium-high heat.
- Coat pan with cooking spray.
- Add fish; cook 3 minutes on each side or until desired degree of doneness.
- Cut each tuna steak diagonally across the grain into thin slices.
- Arrange sliced tuna over rice; top with salsa, and drizzle with ponzu.
- Enjoy!
Nutrition Facts : Calories 445.3, Fat 11.5, SaturatedFat 2.6, Cholesterol 64.6, Sodium 749.1, Carbohydrate 39.8, Fiber 2.7, Sugar 5.8, Protein 44.2
CHILLED SHRIMP WITH BASIL PONZU SAUCE
This tasty appetizer could not be easier to prepare ahead to have ready for when your guests arrive. Easy and delicious, you will love this!
Provided by Hey Jude
Categories Lunch/Snacks
Time 16m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring 4 quarts water to a boil in a large saucepan; add shrimp, cook 1 minute or until shrimps are just cooked through.
- Drain well and chill in a large bowl filled with ice water.
- When chilled, drain and pat dry.
- Refrigerate until ready to serve.
- For sauce, combine remaining ingredients, refrigerate until ready to serve.
- Just before serving, toss shrimp with sauce and arrange on a serving platter.
Nutrition Facts : Calories 120.4, Fat 5.3, SaturatedFat 0.7, Cholesterol 95.5, Sodium 765.9, Carbohydrate 6.9, Fiber 0.1, Sugar 5.1, Protein 11.1
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