Orange Chili Glazed Shrimp Food

SPICY-SWEET GLAZED SHRIMP

Steps:

• Heat a grill or grill pan to high. Clean and lightly oil hot grill. Stir together chili sauce and honey. Assemble kebabs (using 2 long skewers for each, threading 1 skewer through head end of shrimp and 1 through tail end); season with salt and pepper.
• Grill until shrimp begin to turn opaque, 2 to 3 minutes. Flip, brush liberally with glaze, and cook until opaque throughout, 3 to 4 minutes. Brush with more glaze and serve.

MONSTER SHRIMP WITH ORANGE CHILI GLAZE

Steps:

• Put the orange juice, cilantro, chili paste, olive oil, garlic, scallion, chipotle, and salt in a blender or food processor fitted with the metal blade and blend until smooth.
• Place the shrimp in a resealable freezer bag and pour the orange juice mixture over the shrimp. Chill in a refrigerator or ice-filled cooler for 2 to 3 hours but no longer.
• Remove the shrimp from the marinade and discard the marinade.
• Grill the shrimp over medium-high heat until they are opaque in the centers, 3 to 4 minutes per side.
• Remove from heat and serve immediately.

MONSTER SHRIMP WITH ORANGE CHILI GLAZE

Steps:

• 1. Put the orange juice, cilantro, chili paste, olive oil, garlic, scallion, chipotle, and salt in a blender or food processor fitted with the metal blade and blend until smooth.
• 2. Place the shrimp in a resealable freezer bag and pour the orange juice mixture over the shrimp. Chill in a refrigerator or ice-filled cooler for 2 to 3 hours but no longer.
• 3. Remove the shrimp from the marinade and discard the marinade.
• 4. Grill the shrimp over medium-high heat until they are opaque in the centers, 3 to 4 minutes per side.
• 5. Remove from heat and serve immediately - though they still rock at room temperature.

HONEY CHILE SHRIMP

Steps:

• Heat the olive oil in a large skillet over medium heat.
• When the oil is hot, add the shrimp and sprinkle with salt and pepper. Cook, stirring, until the shrimp start to turn pink and are almost cooked through, 3 to 4 minutes. Add the lime zest and the whites of the green onions. Stir into the shrimp and cook until the onion whites soften, about a minute, then add the chile garlic paste, honey and lime juice. Stir to combine, then continue to cook until the sauce has a syrupy consistency, an additional 2 minutes.
• Transfer to a small platter and garnish with the green onion tops. Zest one of the lime halves over the dish, then cut the remaining half into wedges and serve alongside.

CHIPOTLE-GLAZED SHRIMP

Steps:

• Preheat a grill or grill pan over medium-high heat.
• Skewer the shrimp onto 6 soaked wooden skewers, about 5 shrimp per skewer.
• Whisk together the adobo sauce, honey, olive oil, half of the scallions and the zest of the limes in a small bowl until well combined. Brush the shrimp with some of the glaze and place on the grill.
• Grill the shrimp for 2 minutes per side, brushing them with the glaze until they are slightly charred and just cooked through.
• Transfer to a platter and garnish with the remaining scallions and the lime wedges.

CHILE GLAZED SHRIMP

Steps:

• *Cook s Note: If using dehydrated chiles soak them in warm tap water for 1 hour or till soften (this is usually only take 20 minutes, but I found with the smaller chiles, like the red Thai, that is take about an hour or so to fully rehydrate).
• Place both the red Thai chiles and the bell peppers in a blender or food processor and pulse until smooth. Transfer chiles to a large mixing bowl and add the sugar, orange zest, rice wine vinegar, honey, salt, ginger and coriander and mix together thoroughly.
• Skewer shrimp and place in a large casserole dish. Pour the marinade over the shrimp, cover with plastic wrap and place in the fridge to marinate for 15 minutes.
• Preheat your grill while your shrimp is marinating.
• Remove shrimp from fridge and grill over medium high heat for about 1-2 minutes per side. Glaze with the marinade the last minute of grilling. Remove to a platter and sprinkle with sesame seeds.
• Peel, core, and dice pineapple.
• In a medium bowl, combine red onion, pineapple, cilantro, lime juice, ground ginger, and salt and pepper. Mix together. Cover and chill.

ORANGE CHILI GLAZED SHRIMP

Steps:

• Put the orange juice, cilantro, chili paste, olive oil, garlic, scallion, chipotle, and salt in a blender or food processor fitted with the metal blade and blend until smooth. Should be a thick consistency.
• Place the shrimp in a resealable freezer bag and pour the orange juice mixture over the shrimp.
• Chill in a refrigerator for 2 to 3 hours but no longer.
• Remove the shrimp from the marinade and discard the marinade.
• Grill the shrimp over medium-high heat until they are opaque in the centers, 3 to 4 minutes per side.

CHILI GLAZED SHRIMP SKEWERS

Steps:

• Mix chili sauce, lime juice, fish sauce, and cilantro; set aside.
• Divide shrimp into 4 equal portions. Lay each portion of shrimp in a neat row with tails pointed in the same direction. Thread 2 thin wood or metal skewers (8 to 10 inches long) about 1 1/2 inches apart through center of each row of shrimp, pushing the shellfish close together.
• Place shrimp on an oiled grill above a solid bed of hot coals or high heat on a gas barbecue (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.
• Cook, turning once, until shrimp are pink, 2 to 3 minutes a side.
• Brush tops of shrimp with the chili sauce mixture, turn over, and cook just until glaze bubbles and browns slightly, about 30 seconds (watch closely; glaze burns easily). Brush tops with more chili mixture, then turn glaze down and cook just until it darkens slightly, about 30 seconds more.
• Transfer shrimp to plates or a platter. Season to taste with remaining chili mixture and juice from lime wedges.

GRILLED SHRIMP SKEWERS WITH ORANGE GLAZE

Steps:

• Heat oil in a small saucepan over medium-high. Add onion, garlic, and thyme; season with salt. Cook until onion is translucent, about 3 minutes. Add orange concentrate and brown sugar. Bring to a boil, then cook until syrupy and reduced to a scant 1 cup, 8 to 10 minutes. Add vinegar and jalapeños; cook 1 minute. Let cool 10 minutes. Set aside 1/4 cup glaze for serving.
• If using wooden skewers, first soak in water 30 minutes, then drain (to prevent burning). Lay 6 shrimp side by side; slide a skewer through head ends to secure together. Thread a second skewer through tail ends. Spread shrimp slightly so there are small gaps between them. Repeat with remaining shrimp.
• Preheat grill to high; brush grates with oil. Grill bread, flipping once, just until lightly charred and crisp in places, 1 to 2 minutes total. Transfer to a platter or board; brush with oil.
• Brush shrimp with half of remaining glaze and grill, turning once, until opaque and almost cooked through, about 3 minutes. Brush with more glaze, turning a few times to caramelize, until just cooked through, about 1 minute more. Remove from grill and brush with some of reserved glaze. Serve over grilled bread, with remaining reserved glaze on the side.

JUMBO SHRIMP WITH ORANGE AND CHILI GLAZE

Steps:

• Peel the shrimp, removing the shel and legs. Rinse well and place in the bottom of a shallow dish.
• Combine the remaining ingredients and pour over the shrimp. Leave to marinate in the fridge for 2-3 hours.
• Preheat a non stick griddle pan until hot. Place the shrimp in the pan and cook for 2-3 mins on each side, basting with the marinade during cooking.
• Once cooked, press a toothpick into each shrimp and place on a serving dish.