Simple Shrimp Glaze Food

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SPICY-SWEET GLAZED SHRIMP



Spicy-Sweet Glazed Shrimp image

Chili sauce and honey are all you need to build major flavor in this shrimp recipe. The glaze caramelizes on the grill for even more complexity. Feel free to try it with bone-in chicken pieces or beef kebabs, too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 5

Vegetable oil, for grill
2 tablespoons spicy chili sauce, such as Sriracha
1/3 cup honey
2 pounds extra-jumbo shrimp (about 32 total), peeled and deveined (tails left on)
Salt and pepper

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.

Nutrition Facts : Calories 224 g, Fat 3 g, Protein 31 g, SaturatedFat 1 g

SIMPLE SHRIMP GLAZE



Simple Shrimp Glaze image

Make and share this Simple Shrimp Glaze recipe from Food.com.

Provided by Lakerdog2

Categories     High Protein

Time 10m

Yield 7 shrimp, 2 serving(s)

Number Of Ingredients 5

3 tablespoons Dijon mustard
2 tablespoons honey
1/4 cup fresh lemon juice
2 garlic cloves, minced
1 1/2 lbs large shrimp, peeled and deveined

Steps:

  • Comvine all ingredients except shrimp, and stir with a whisk.
  • Skewer shrimp (if you are using wooden skewers, be sure you have soaked them in water for about 30 minutes.)
  • Brush one side of shrimp with mixture, and grill for 2 minutes.
  • Turn shrimp, brush other side with glaze and cook another 2 minutes or until done.

Nutrition Facts : Calories 452.3, Fat 6.6, SaturatedFat 1.2, Cholesterol 518.4, Sodium 758.4, Carbohydrate 25.8, Fiber 0.9, Sugar 18.6, Protein 70.5

BBQ GLAZED SHRIMP



BBQ Glazed Shrimp image

Provided by Damaris Phillips

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

2 pounds jumbo shrimp (16/20 count), peeled and deveined, tails removed
1 1/2 tablespoons chili powder
1 teaspoon cayenne pepper
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper
4 tablespoons unsalted butter
4 large cloves garlic, minced
2 tablespoons sorghum (see Cook's Note)
2 tablespoons Worcestershire sauce
Juice of 1 lemon (about 3 tablespoons)
4 green onions, greens thinly sliced

Steps:

  • Combine the shrimp with the chili powder, cayenne, 1/4 teaspoon salt and a pinch of black pepper in a medium bowl. Toss until the shrimp is thoroughly seasoned. Set aside.
  • Melt the butter in a skillet over medium heat. Add the garlic, sorghum, Worcestershire and 2 tablespoons water. Stir and saute to combine, 1 to 2 minutes. Add the shrimp and stir to coat in the pan sauce. Saute until the shrimp are opaque and just starting to curl, about 5 minutes. Remove from the heat, add the lemon juice and garnish with the green onions. Season with salt and pepper. Serve immediately.

SPICY GLAZED SHRIMP



Spicy Glazed Shrimp image

Provided by Food Network

Categories     appetizer

Time 12h50m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons paprika
2 sticks butter
10 cloves garlic
1 1/2 tablespoons cayenne
1/2 cup tomato paste
1 tablespoon sugar
2 tablespoons salt
16 large shrimp, peeled and deveined, tails on
Cooking oil
16 basil leaves, for garnish

Steps:

  • Glaze: Place all ingredients in a bowl and place over boiling water until butter is melted. In a blender of a food processor, blend on high speed until the mixture becomes a smooth paste. Refrigerate overnight before use.
  • For the shrimp: Make a small incision in the outside of the backside of the shrimp. Working with the shrimp's natural curvature, poke the tail of the shrimp up through the incision to expose the tail. Pull the tail completely through the whole so that the tail can easily serve as a toothpick.
  • To assemble: Heat cooking oil in a large saute pan over high heat - cooking oil should coat the bottom of the pan. Add half the shrimp to the pan to cook. Move them around constantly so they will cook completely and evenly. Once the shrimp are fully cooked, add 2 heaping tablespoons of the glaze to the pan while moving the shrimp. Allow the glaze to evenly coat all the shrimp and lightly caramelize on the shrimp. Remove the shrimp from the pan. Wash the pan and repeat the process with the next 8 shrimp. Once all the shrimp have been cooked and glazed, garnish them individually with a basil leaf by sticking the leaf in through the incision made for the tail. Serve the shrimp warm or at room temperature.

SWEET AND SOUR GLAZED SHRIMP



Sweet and Sour Glazed Shrimp image

Mix Chinese plum sauce, ketchup and rice wine vinegar to get the perfect balance of flavors for this shrimp.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

1/4 cup Chinese plum sauce
1/4 cup ketchup
2 teaspoons soy sauce
1/4 teaspoon crushed red pepper flakes
1 1/4 pounds medium shrimp, peeled and deveined and tails removed
Kosher salt and freshly ground black pepper
1 tablespoon peanut oil
2 scallions, thinly sliced (white and green parts kept separate)
1 clove garlic, finely chopped
1 teaspoon finely chopped peeled fresh ginger
3 tablespoons unseasoned rice wine vinegar
Cooked white rice, for serving, optional

Steps:

  • Stir together the plum sauce, ketchup, soy sauce and pepper flakes in a small bowl and set aside.
  • Sprinkle the shrimp with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Add the shrimp to the skillet and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a plate.
  • Add the scallion whites, garlic and ginger to the skillet and cook, stirring constantly, until soft, about 1 minute. Add the vinegar and scrape up any brown bits that cling to the bottom of the skillet. Add the plum-ketchup sauce and bring to a simmer. Return the shrimp to the skillet along with the scallion greens and give the skillet a swirl to bring everything together. Divide among 4 plates and serve with white rice if using.

CHIPOTLE-GLAZED SHRIMP



Chipotle-Glazed Shrimp image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 6

1 1/2 pounds 16/20 shrimp, peeled and deveined (30 shrimp in total)
3 tablespoons adobo sauce from canned chipotles
3 tablespoons honey
1 tablespoon olive oil
2 scallions, sliced thin
2 limes, zested and then cut into wedges

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.

HOISIN-GLAZED SHRIMP



Hoisin-Glazed Shrimp image

Make and share this Hoisin-Glazed Shrimp recipe from Food.com.

Provided by morgainegeiser

Categories     Asian

Time 22m

Yield 2 serving(s)

Number Of Ingredients 6

2 tablespoons peanut oil
1 lb jumbo shrimp, peeled and deveined
1 teaspoon chopped fresh gingerroot
1 tablespoon soy sauce
1 lemon
1 tablespoon hoisin sauce

Steps:

  • In a heavy saute pan or wok, heat oil on medium-high until barely smoking. Add shrimp and ginger and saute for about 2 minutes.
  • Add the soy sauce and lemon juice, and cook for 1 minute.
  • Add the hoisin, and saute for 1 more minute or until the shrimp are well coated and fully cooked. Serve hot over rice.

Nutrition Facts : Calories 312.7, Fat 16.2, SaturatedFat 2.6, Cholesterol 286.3, Sodium 1917.5, Carbohydrate 9, Fiber 1.1, Sugar 3.1, Protein 32.4

SPICY GLAZED SHRIMP



Spicy Glazed Shrimp image

Sooo easy and sooo good! We couldn't stop eating these! I served it at an all girls' luncheon yesterday and it was the first dish to disappear. One good friend of mine asked for the left over glaze to go! Glaze needs to be refrigerated overnight for flavors to meld.

Provided by Grace Lynn

Categories     Spicy

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup butter, cut into small pieces
1 tablespoon paprika
1 tablespoon cayenne
1/2 cup tomato paste
1 tablespoon sugar
1 1/2 teaspoons salt
5 garlic cloves
3 tablespoons olive oil
2 lbs shrimp, size 31 to 40, peeled and deveined, tails on

Steps:

  • Glaze: Place all glaze ingredients in a 2-quart saucepan over low heat until butter is melted.
  • In a blender or food processor, blend on high speed until the mixture becomes a smooth paste.
  • Refrigerate overnight before use.
  • Heat the olive oil in a 12-inch saute pan over high heat.
  • Add shrimp to the pan and move them around constantly so they will cook completely and evenly.
  • Once the shrimp turns pink, add about 1/2 to 3/4 of the glaze to the pan while moving the shrimp.
  • Allow the glaze to evenly coat all the shrimp and lightly caramelize on the shrimp.
  • Add more sauce if needed, taste to your liking.
  • Do not overcook the shrimp.
  • Serve the shrimp warm or at room temperature.

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