GINGER AND LEMONGRASS GRILLED SHRIMP
Provided by Food Network
Categories appetizer
Time 1h1m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the grill to high.
- In a large, nonreactive bowl, combine the lemongrass, ginger, garlic, scallion greens, soy sauce, sesame oil, and honey and whisk well. Add the shrimp and toss to coat. Marinate in the refrigerator for 15 to 30 minutes.
- Skewer the shrimp, scallion whites, and red bell peppers onto skewers in whatever order you like. There should be 4 to 6 shrimp per skewer.
- Place the skewers on a flat plate and drizzle with peanut oil. It is not necessary to salt the skewers because soy sauce has so much salt in it. Place the shrimp skewers on the grill and cook about 3 minutes per side, or just until the shrimp curls, turns red and does not appear clear at all. Be careful not to overcook.
- Place the whole radicchio leaves around the edge of a platter. Mound the chiffonade radicchio and watercress inside the leaves and around the platter. Remove the skewers from the grill and place on the bed of greens. Squeeze the juice of a lime over the shrimp.
LEMON GINGER SHRIMP
Make and share this Lemon Ginger Shrimp recipe from Food.com.
Provided by Pinaygourmet 345142
Categories < 4 Hours
Time 2h6m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- n a blender or food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve a small amount for basting. Pour the remaining mixture into a dish, add shrimp, and stir to coat. Cover, and refrigerate for 2 hours.
- Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking.
Nutrition Facts : Calories 286.3, Fat 15.7, SaturatedFat 2.3, Cholesterol 230.4, Sodium 356.3, Carbohydrate 4, Fiber 0.5, Sugar 0.8, Protein 31.1
LEMONGRASS AND GINGER TEA MARINATED SHRIMP OR FISH
A fusion of lemongrass and ginger flavored shrimp or fish made with Elmstock lemongrass and ginger tea. Easy and unique. Tried in my kitchen for a dinner with family and on the barbecue for a summer party
Provided by Chef at Elmstock Tea
Categories Mahi Mahi
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Brew 1 cup lemongrass and ginger tea (2 tea bags). And pour into a mixing bowl. Immerse shrimp in bowl
- 2. Squeeze juice of one lemon into mix adding soy sauce, pepper and salt, oil, turmeric, coriander, cayenne and contents of the other tea bag while stirring mix.
- 3 Marinate peeled shrimp leaving tail on, in the bowl overnight for best results or at least for an hour if pressed for time.
- Barbecued.
- 4 Put shrimp on moistened skewers and grill for 3 minutes on each side
- Cooking on Stove top:.
- Heat a tablespoon of oil and sauté the shrimp lightly for two to three minutes,
- Place shrimp on skewers and serve as an appetizer'.
- Garnish with fresh coriander.
- (This recipe can be adapted to your favorite fish. After marinating fish sprinkle contents of one lemongrass and ginger tea bag and spice mix of ¼ tspn each of turmeric, coriander, pepper and salt and cayenne over the fish. Drizzle another teaspoon of sesame oil or olive oil or canola oil over the fish. The fish can be broiled, grilled or cooked in a pan until fish is soft and flaky. Serve with quick ginger chilli sauce below.
- For a Festive Treat --
- I also bake the whole fish in parchment paper. I make a tent out of the paper and secure it with moistened skewers. I also paint a scene on the paper with food coloring, depending on the occasion. For Thanksgiving I paint the sides to look like the sides of a ship with blue waves at the bottom and I attach a skewer on top with a parchment flag with the word Mayflower written on it.).
LEMON GINGER SHRIMP
Barbequed shrimp marinated in lemon and ginger with a hint of sesame.
Provided by ZUZKA
Categories Asian Recipes
Time 2h30m
Yield 9
Number Of Ingredients 12
Steps:
- In a blender or food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve a small amount for basting. Pour the remaining mixture into a dish, add shrimp, and stir to coat. Cover, and refrigerate for 2 hours.
- Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 3.8 g, Cholesterol 230 mg, Fat 15.7 g, Fiber 0.4 g, Protein 31 g, SaturatedFat 2.3 g, Sodium 354.7 mg, Sugar 0.7 g
SHRIMP SALAD
Using plenty of lemon - both the zest and juice - is the secret to this tangy, creamy shrimp salad. If you're using this to make sandwiches, chop the shrimp into pieces before adding them to the dressing. You can also leave the shrimp whole for an elegant salad, served with lettuce, avocado, and other vegetables if you like. If you're starting with precooked shrimp, you can skip the first step entirely.
Provided by Melissa Clark
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
- Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
- Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.
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- To save some time and effort, use a blender or food processor and add the olive oil, lemon juice, garlic, ginger, cilantro and rub and blend until smooth. Reserve a small amount of this mixture for final brushing. Take the rest and poor into a dish and add the shrimp, toss to coat and then cover and refrigerate for 1 to 2 hours. Preheat Grilla to about 250 degrees. Thread the shrimp on the skewers. Make sure to thread through the tail and head area to keep them secure. Keep them all laid out the same direction to allow for flipping of the skewers. Throw away remaining marinade.
- Grill shrimp 3 to 4 minutes per side or until opaque. Baste with remaining reserved sauce. If you want more color on your shrimp, you can add 1 tablespoon of BBQ sauce to your mixture.
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