Honey Ginger Lime And Rum Glazed Shrimp Food

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.

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.

HONEY-GARLIC SHRIMP

Steps:

• Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
• Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
• Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
• Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
• Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.

CUBAN GLAZED SHRIMP WITH CITRUS RUM SAUCE

Steps:

• 1. preheat broiler with rack 3 to 4 inches from element. Line a baking sheet with foil with a rack on top. Lightly coat rack with nonstick spray.
• 2. Whisk cornstarch and 2 tablespoons lime juice in a small bowl. Set aside.
• 3. Heat honey, orange juice, rum, remaining 2 tablespoons lime juice, garlic, and ginger in a medium pan over high until boiling. Whisk in cornstarch mixture and cook until thick, 1 to 2 minutes. Remove sauce from heat and season with salt and pepper. Set aside to cool.
• 4. Stir in cilantro and reserve 1/2 cup sauce for basting and remaining for dipping.
• 5. Flip shrimp and baste, with sauce. Broil shrimp until pink, curled, and opaque, one or two minutes more, then serve with dipping sauce. Makes 10 servings

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.

LIME-GLAZED SHRIMP

Steps:

• Soak 8 wooden skewers in water at least 30 minutes. Heat broiler. In a small saucepan, combine honey, lime zest and juice, oil, garlic, red-pepper flakes, and salt. Bring to a boil and cook until thickened, 7 minutes. Skewer shrimp. Place on a rimmed baking sheet. Brush with glaze. Broil 3 minutes, flip, brush with glaze, and cook until shrimp are opaque and glaze is beginning to brown, 3 to 4 minutes more.

RUM-GLAZED SHRIMP AND MANGO

Steps:

• Make glaze: In a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger; bring to a boil over high heat. Reduce heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; stir into lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from heat; let cool.
• Thread shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread mango slivers onto 4 skewers, using 2 pieces per skewer. Brush shrimp and mango all over with glaze.
• Heat grill to medium-high; oil grates. Place shrimp and mango skewers on grill; cook, turning once, until blackened in spots and shrimp are opaque throughout, 3 to 4 minutes.
• In a large bowl, whisk together remaining tablespoon lime juice with the oil; season with salt and pepper. Add watercress; toss to coat.
• To serve, divide watercress among four plates; top each with 2 shrimp skewers and 1 mango skewer.