Sesame Ginger Shrimp And Vegetable Packets Food

SESAME-GINGER SHRIMP AND VEGETABLE STIR-FRY

Steps:

• Cook rice in water as directed on package.
• Meanwhile, heat oil in 12-inch nonstick skillet or wok over medium-high heat until hot. Add vegetables; cook and stir 3 minutes. Add shrimp; cook and stir an additional 3 to 4 minutes or until shrimp turn pink and vegetables are crisp-tender.
• Add seasoning sauce to shrimp and vegetables; cook and stir 1 to 2 minutes or until thoroughly heated. Serve over rice.

SESAME GINGER SHRIMP AND VEGETABLE PACKETS

Steps:

• Preheat grill to med-high or oven to 450 degrees.
• Use either foil cooking bags, or pieces of aluminum foil to make a cooking pouch.
• Add shrimp and vegetables, top with garlic, ginger and oil.
• To grill: Place foil pouch on grill rack, cook for 15-20 minutes, or until shrimp is no longer pink.
• To bake in oven: Place pouch in cake pan or cookie sheet with sides.
• Bake 25-30 minutes, or until shrimp is no longer pink.

STIR-FRIED SESAME SHRIMP

Steps:

• Combine scallion whites, chili garlic sauce, ginger, and 1 teaspoon sesame oil in a bowl.
• Heat vegetable oil in a large nonstick skillet over high heat until just smoking.
• Add shrimp and cook until just opaque, about 1 minute.
• Clear center of skillet, add scallion mixture, and cook, mashing mixture into pan, until fragrant, about 30 seconds.
• Stir mixture into shrimp; transfer to a bowl.
• Decrease heat to medium; add asparagus and water to empty skillet; cover and cook for 3 minutes.
• Uncover and simmer until asparagus is just tender, about 2 minutes.
• Add shrimp-scallion mixture and oyster sauce; cook until sauce is thickened and shrimp are cooked through, about 1minute.
• Stir in sesame seeds and remaining sesame oil; sprinkle with scallion greens; serve.

FIVE-SPICE SHRIMP AND VEGETABLE PACKETS

Steps:

• Combine soy sauce, sesame oil, rice wine (or sherry), honey, garlic, ginger, sesame seeds, five-spice powder, and crushed red pepper (if using) in a large bowl.
• Add shrimp and mix wel;. marinate in the refrigerator for 1 hour.
• Preheat oven to 400°F
• To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil.
• Fold in half crosswise; with foil folded, draw half a heart shape on one side as you would if you were making a valentine.
• Use scissors to cut out the heart shape & open up the heart.
• Combine corn with snap peas and bell pepper in a medium bowl.
• Using a slotted spoon, transfer one-fourth of the shrimp to one side of each open heart fairly close to the crease and leaving at least a 1-inch border around the edges for folding. (Reserve the marinade.)
• Place one-fourth of the vegetable mixture (about 1 cup) on top of each portion of shrimp.
• Close the packet to cover the ingredients.
• Starting at the top, seal the packet by folding the edges together in a series of small, tight folds.
• Twist the tip of the packet and tuck it underneath to help keep the packet closed.
• Place the packets on a large rimmed baking sheet (packets may overlap slightly).
• Bake until the shrimp are just cooked through and the vegetables are tender, about 15 minutes. (Carefully open one package to check for doneness - be cautious of the steam.).
• Meanwhile, place the reserved marinade in a small saucepan.
• Bring to a boil over medium-high and boil until reduced slightly, 3 to 5 minutes.
• Let the packets rest unopened for 5 minutes.
• Serve the shrimp and vegetables drizzled with the reduced marinade.
• *Five-spice powder is typically made from fennel, cloves, peppercorns, star anise, and cinnamon. Find it in the spice section or along with toasted sesame oil and rice wine in the Asian section of your supermarket or at Asian markets.