Marinated Shrimp With Cilantro Ginger Limehoney Food

CILANTRO LIME SHRIMP

Steps:

• Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes., Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.

GINGER-SOY-LIME MARINATED SHRIMP

Steps:

• Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
• Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

GARLIC, CILANTRO, AND LIME SAUTEED SHRIMP

Steps:

• Heat oil in a large skillet over medium-high heat. Saute onion, garlic, salt, and pepper in hot oil until onion is soft and golden, about 5 minutes.
• Stir shrimp into onion mixture; saute until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Season with salt and pepper. Add cilantro and lime juice; toss to coat.

CUMIN-LIME SHRIMP WITH GINGER

Steps:

• In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
• Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
• Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn't burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.

LIME-CILANTRO SHRIMP SKEWERS

Steps:

• In a large bowl, whisk the first 5 ingredients until blended. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., If desired, add wood chips to grill according to manufacturer's directions. Drain shrimp, discarding marinade. On each of 12 soaked wooden appetizer skewers, thread shrimp., Grill on an oiled rack, covered, over medium heat until shrimp turn pink, 3-4 minutes per side.

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.

CILANTRO MARINATED SHRIMP

Steps:

• Heat broiler. If using an electric oven, place rack on top level and heat to broil/high.
• Puree lime juice, oil, cilantro and peppers in a blender until smooth. Toss shrimp in this mixture and marinate for 30 minutes.
• Place shrimp in single layer in 12 1/2-by-14 1/2-by-2-inch roasting pan.
• Broil 1 1/2 minutes. Turn each shrimp and broil another 1 1/2 minutes. Repeat with remaining shrimp.
• Sprinkle with salt. Using a toothpick, stick a cilantro leaf on top of each shrimp. Serve on a platter with wedges of lime. Serve hot, chilled or at room temperature.

GRILLED SHRIMP WITH LIME-CILANTRO MARINADE

Steps:

• In a blender or food processor place the cilantro leaves and stems, scallions, chilies, garlic, lime juice, cumin, and turmeric.
• Puree, adding a little water if necessary to achieve the desired consistency.
• Peel the shrimp, leaving the tail intact.
• Devein them, place them in a bowl, and toss with the cilantro puree.
• Marinate for 8-12 hours.
• Prepare a moderately hot charcoal fire.
• When ready to cook, scoop up the shrimp so that more of the marinade remains on one side of each one.
• Place the shrimp marinade-side up pon the grill.
• Cook until almost done, about 2 minutes.
• Turn shrimp over and cook quickly on marinade side, about 1 minute.
• Remove shrimp from grill.
• Divide shrimp among serving plates.
• Pass garnishes at table.
• Each guest should sprinkle the shrimp with coarse salt, pepper, chili powder, a squeeze of lime juice, and a few cilantro leaves.

TEQUILA LIME MARINATED SHRIMP

Steps:

• In a small saucepan combine tequilla, lime juice and honey. Bring just to a boil to melt honey and evaporate most of the alcohol. Set aside.
• Bring 2 quarts of water to a boil. Add lemon, onion, bay leaves and peppercorns to boiling water. Simmer for 5 minutes.
• Add salad shrimp and simmer until shrimp are thawed, about 2 to 3 minutes. Drain shrimp and place in bowl. Add Tequilla mixture, cilantro and jalapeno to shrimp and toss.
• Chill in refrigerator, covered until ready to use or for a quick chill, place bowl over ice. Serve on platter with endive spears, crackers or alone with toothpicks for spearing.

MARINATED SHRIMP WITH CILANTRO, GINGER, LIME,HONEY

Steps:

• Combine lime juice, Dijon, ginger and honey with wisk. Add cilantro and scallion. Mix again. In a Ziplock bag, pour mixture over shrimp and marinate for at least 4 hours, preferably overnight. Serve cold as an appetizer.

SHRIMP IN A SPICY, GINGER, GARLIC MARINADE

Steps:

• Combine all but the shrimp in a glass bowl with lid. Add shrimp toss to coat and marinade for 20 minutes.
• Remove shrimp from marinade and discard marinade.
• To grill:.
• Heat grill to high. Place shrimp soaked wooden skewers or metal skewers on a clean well oil grates cooking to mark on all sides.
• or.
• Stir fry:.
• I in a hot wok coated with oil for 3-4 minutes till pink. Do not over cook.
• Garnish with fresh herbs and scallions.
• Serve as an appetizer or over rice for a meal.