Shrimp With Ginger Herb Butter Food

GARLICKY HERBED SHRIMP

Steps:

• In a large bowl, combine the first 8 ingredients; toss to combine. In a large skillet, heat 1/4 cup butter over medium-high heat. Add half of the shrimp mixture; cook and stir until shrimp turn pink, 4-5 minutes. Transfer to a clean bowl., Repeat with remaining butter and shrimp mixture. Return cooked shrimp to pan. Stir in lemon juice; heat through. Stir in herbs.

LEMON GINGER SHRIMP

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.

GINGERED GARLIC SHRIMP

Steps:

• In a large skillet, saute ginger and garlic in butter and oil for 1 minute or until tender. Stir in the tomatoes, broth, 1-1/2 teaspoons parsley and 1-1/2 teaspoons basil. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until the shrimp turn pink. Add the pasta and remaining parsley and basil; toss to coat.

GARLIC AND GINGER SHRIMP STIR FRY RECIPE BY TASTY

Steps:

• In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
• Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside.
• In a wok or large skillet, heat 1 tablespoon canola oil and ½ teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside.
• Add the remaining tablespoon of canola oil and ½ teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2-3 minutes. Season with the salt.
• Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
• Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
• Enjoy!

MINI SHRIMP CAKES WITH GINGER BUTTER

Steps:

• For the shrimp cakes: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms, shallots and carrots. Cook, stirring frequently, until the carrots begins to soften, 6 to 7 minutes. Transfer the mixture to a food processor. Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper. Pulse until combined but still chunky. Form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands. Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.
• For the ginger butter: Mix together the butter, ginger and soy sauce in a medium bowl, using a rubber spatula, until combined. Place the mixture on a piece of plastic wrap. Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1-inch in diameter. Refrigerate until firm, at least 30 minutes. When ready to serve, slice the butter into 1/4-inch-thick pieces.
• Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add half of the patties and cook until golden, 3 to 4 minutes per side. Cook the remaining patties, adding extra oil if needed. Serve the shrimp cakes while still warm with a slice of ginger butter on top.

BUTTERY SHRIMP W/ WORCESTERSHIRE SAUCE

Steps:

• Pat shrimp dry with a paper towel and sprinkle with salt and pepper.
• Bring a large pan to medium high heat. Add olive oil and melt butter when hot. If all the shrimp will fit into the pan without crowding than fry in one batch. If not, reduce olive oil and butter by half and cook shrimp in two batches.
• Cook shrimp for ~2 minutes per side or until done (usually the first side needs more time to sear than the second side). Try to get it crispy on the outside. Set aside on a plate.
• In the same pan, reduce heat to medium, and add the remaining butter and onions and cook ~ -3-4 minutes or until onions are translucent.
• Add garlic & rosemary sprig and cook 1-2 minutes or until fragrant.
• Stir in Worcestershire, lemon juice, and hot sauce. Bring to a boil and simmer ~ 3 minutes.
• Remove rosemary sprig and whisk in whipping cream.
• Add shrimp and any juices back to pan and simmer ~ 2-3 minutes or until shrimp are hot.
• Add salt and more hot sauce to taste. Eat as is or serve over cooked spaghetti or rice. Happy Eating! Beckie

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.

SHRIMP IN GINGER BUTTER SAUCE

Steps:

• Pat shrimp dry and season with salt
• Heat butter in a heavy medium skillet over medium-high heat until foam subsides, then sauté ginger 30 seconds. Add shrimp and sauté 2 minutes. Add Sherry and sauté until shrimp are just cooked through, 1 to 2 minutes. Stir in cilantro and season with salt and pepper.

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.

SHRIMP WITH GINGER-GARLIC SAUCE

Steps:

• In small bowl, stir together Szechuan seasoning and ground ginger. Toss shrimp in mixture.
• In a large skillet, heat oil, over medium-high heat. Cook shrimp 3 minutes per side, or until cooked through. Remove and set aside.
• Carefully add chicken stock and deglaze by scraping brown bits from bottom of pan. Add preserves and stir until melted. Stir in remaining ingredients. Bring to boil. Reduce heat and simmer for 4 to 5 minutes.
• Return shrimp to pan and coat in sauce.

SHRIMP SAUTéED IN HERB BUTTER

Steps:

• Shell and devein shrimp.
• Melt butter in a chafing dish or skillet; add lemon juice and seasonings.
• Sauté shrimp in hot butter over medium heat until pink. Serve hot.

GRILLED SHRIMP WITH HERB BUTTER

Steps:

• Preheat outdoor grill or oven broiler to high.
• In a bowl, combine the shrimp with the red pepper, mustard, olive oil, lemon juice, thyme, salt and pepper, and blend well.
• Arrange 6 shrimps on each of 4 skewers. Brush the sides with oil.
• Place the shrimp on the grill or under the broiler about 4 inches from the heat source. Cook for about 2 minutes and turn, continue grilling for about 2 minutes more. Serve with herb butter sauce.

SAUTEED SHRIMP WITH GINGER & RICE

Steps:

• Combine the lemon juice, fish sauce, oyster sauce and soy sauce in a small cup or glass. Add 2 tablespoons of cold water.
• Whisk well and put this marinade aside until needed later on. Pour the vegetable oil in a large non-stick pan and place it over medium heat until hot. Then add the garlic paste and sliced ginger. Stir fry them for a minute and then add the prawns to the pan.
• Stir fry the shrimp for a couple of minutes until they are pink and cooked through. Then add the soy sauce marinade and season with some pepper.
• Stir the shrimp for another 2 minutes. Take the pan off the heat and check the seasoning. Add extra pepper, soy sauce, lemon juice, oyster sauce or fish sauce to taste. Stir in some chopped mint, cilantro or spring onion.
• Divide the sauteed shrimp over plates and serve with boiled rice.

GARLIC AND HERB SHRIMP

Steps:

• Clean the shrimp, remove the shells. Make a slit down the back of the shrimp and clean well. This will also create the "butterfly" effect. Pat shrimp dry with paper towels.
• Mix together all of the ingredients except the shrimp.
• Add shrimp and coat well with the mixture. Cook within 10 minutes of combining or the lemon juice will start to cook the shrimp.
• In a large saute pan, heat 2 tablespoons olive oil on medium-high heat.
• Add the shrimp and cook about 1 1/2 minutes on each side, or until cooked through.

SHRIMP IN GINGER BUTTER SAUCE

Steps:

• Heat butter over medium high heat in a heavy skillet until foam subsides, then saute ginger and garlic for about 30 seconds.
• Pat shrimp dry and season with salt. Add to ginger and saute 2 minutes.
• Add sherry and saute 1-2 minutes more or until shrimp are just cooked through.
• Remove from heat and stir in cilantro. Season with additional salt and pepper if desired and serve.

RED CURRY SHRIMP

Steps:

• Heat oil in a large skillet, at least 12-inches, over medium heat. Add the onions and cook until softened, about 3-4 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
• Add the coconut milk, curry paste, honey, fish sauce, peanut butter, and water. Season with salt and pepper, to taste. Bring to a simmer and whisk the sauce until smooth and lump-free.
• Add bell peppers and cook for about 5-7 minutes, covered, or until the peppers are almost tender. Slightly reduce the heat to maintain a gentle simmer.
• In the meantime, lightly pat dry the shrimp with a few sheets of paper towel to remove excess moisture. Season the shrimp all over with salt and pepper, to taste.
• Uncover the sauce and stir in the shrimp and cook for about 3 minutes or until shrimp just turn opaque, stirring often. The sauce will also slightly reduce and thicken.
• Stir in lime juice, lime zest, and cilantro. Serve over cooked rice.

SHRIMP WITH GINGER-HERB BUTTER

Steps:

• Preheat broiler. Mix first 6 ingredients in small bowl until well blended; season to taste with salt and pepper. Brush 13x9x2-inch metal pan with some of seasoned butter. Arrange shrimp in single layer in prepared pan; sprinkle lightly with salt and pepper. Spread all of butter mixture over shrimp, dividing equally. Broil shrimp just until opaque in center, about 2 minutes. Transfer shrimp to plates. Spoon butter from pan over shrimp. Serve with lime wedges.

GINGER SHRIMP

Steps:

• Heat oil and butter in a large nonstick skillet and sauté the shrimp until they turn a light pink, about 4 minutes. Add the chicken broth, ginger, onions, salt and pepper and bring to a boil
• In a separate bowl, mix together the water and cornstarch, then stir the mixture into the skillet; the sauce will thicken in about 1 minute. Cook until the shrimp are heated through, about 3-4 minutes.
• Serve over your favorite rice with soy sauce or alone as an appetizer.