Simple Shrimp Glaze Food

RUM GLAZED GRILLED SHRIMP

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Mix together the honey, lime juice, spiced rum, orange zest, orange juice, ginger, cilantro, salt, black pepper, and cornstarch in a large bowl until the glaze is smooth and the cornstarch is thoroughly blended with the rest of the ingredients. Pour half the glaze into a smaller bowl for basting. Rinse and pat the shrimp dry, and gently stir into the large bowl to thoroughly coat the shrimp with the glaze.
• Remove from the glaze, and discard the used glaze. Thread 5 shrimp onto each skewer, and sprinkle with salt and black pepper.
• Grill the shrimp until bright pink and opaque and the glaze has cooked onto the shrimp, about 4 minutes per side. Baste with additional unused glaze before turning the shrimp over.

SWEET AND SOUR GLAZED SHRIMP

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.

BBQ GLAZED SHRIMP

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.

HONEY GLAZED SHRIMP

Steps:

• Mix together all the ingredients for the marinade, in a medium sized bowl.
• Put the shrimp into an airtight container, like a pyrex or ziptop bag.
• Pour the marinade over the shrimp
• Seal the container and place it in the fridge for up to 1 hour (up to 6 hours).
• Remove the shrimp from the fridge and pour everything into the sauce pan.
• Saute the shrimp over medium high heat for about 3 minutes.
• Turn over each of the shrimp and cook for another couple of minutes until shrimp is cooked thoroughly.
• Remove the shrimp from the pan and set onto a plate.
• Continue to simmer the marinade until it thickens slightly. Once it is a thick enough consistency, remove it from the heat.
• Pour the marinade over the shrimp, and any rice, or veggies you're serving it with.

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.

CRISPY SHRIMP WITH CITRUS GLAZE

Steps:

• For glaze:
• Bring all ingredients to boil in medium saucepan. Boil until slightly syrupy and reduced to 1 cup, about 12 minutes. Season with salt and pepper. Remove from heat. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
• For shrimp:
• Place large rack on baking sheet. Whisk first 6 ingredients in medium bowl until well blended. Add shrimp; toss. Spread sesame seeds in pie dish. Dip shrimp into seeds, coating both sides. Place coated shrimp on rack.
• Heat oil in large nonstick skillet over medium-high heat. Add half of shrimp; sauté until golden outside and opaque in center, about 2 minutes per side. Transfer to plate. Repeat with remaining shrimp.
• Divide lettuce among 10 plates. Top with shrimp. Drizzle glaze over shrimp. Garnish with mint.

EASY GRILLED SHRIMP WITH PINEAPPLE BOURBON GLAZE

Steps:

• Melt the butter in a saucepan over medium heat. Add the garlic slices and cook until the butter is very foamy and just starting to brown, stirring constantly. Remove from heat and continue to stir the butter and garlic. The garlic will be fragrant and just starting to turn golden.
• Add the brown sugar, bourbon, pineapple juice, ketchup, lemon juice, red pepper flakes and black pepper and stir well. Bring the pineapple mixture to a boil, reduce the heat to a bubbling simmer, stirring occasionally for about 5 minutes, or until the glaze thickens. Remove from heat.
• Peel and devein the shrimp, leaving the last segment of the shell and the tails intact.
• Thread the shrimp onto skewers piercing each shrimp twice, once through the top of the shrimp and the other through the tail. This will keep them in place on the skewer without spinning around. Transfer the shrimp to a sheet pan and brush lightly with olive oil. Sprinkle the shrimp with salt.
• Heat the grill to medium high heat, about 400°-425°. Place the shrimp on the grill over direct heat and cook for 1-2 minutes. Flip the shrimp and brush with some of the glaze. Cook for an additional 1-2 minutes or until the shrimp turn a pinkish orange. Flip one more time and brush with additional glaze. Grill the shrimp for one minute (no more than 5-6 minutes TOTAL) and transfer to a platter.
• Serve shrimp with additional glaze and fresh cilantro. Great over rice.

SIMPLE SHRIMP GLAZE

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.

HONEY GARLIC LIME GLAZED SHRIMP

Steps:

• Add all the ingredients( except shrimp) to a small pan and cook on low for about 7 minutes, stirring
• Add shrimp and cook for another 2 minutes on each side( if using cooked shrimp, just coat it with the sauce and simmer for a minute- you dont want to overcook it)
• Chop some green onions and garnish your shrimp
• Enjoy it as is or over rice!

MAPLE BBQ GLAZED BACON WRAPPED SHRIMP

Steps:

• Preheat your oven to 375 F degrees. Cover a baking sheet with aluminum foil, this will save you from having to scrub your baking sheet plus it helps with crisping up the bacon all around. Place a cookie rack on top of the baking sheet. This will help the bacon crisp up all around the shrimp.
• Remove the shells from the shrimp, but keep the tail on. Devein the shrimp using a pairing knife, if needed.
• In a small bowl whisk together the maple syrup and BBQ sauce. Season the shrimp generously with salt and pepper.
• Wrap each shrimp with a piece of bacon. There is no need to secure it with toothpicks, the bacon should stick to the shrimp, just make sure to lay the bacon wrapped shrimp on the prepared baking sheet with the seam side down. Repeat with remaining shrimp and bacon.
• Brush each bacon wrapped shrimp generously with the maple syrup and BBQ sauce mixture.
• Bake the shrimp for 15 minutes. Then turn the broiler on and broil for 2 to 3 minutes more. You basically want to make sure the bacon is crisped up enough.
• If preferred, once the shrimp is cooked, brush with additional maple syrup and BBQ sauce mixture if you have any leftovers. Garnish with chopped chives and serve.

ORANGE AND HONEY GLAZED SHRIMP

Steps:

• In a medium saucepan, bring the orange juice, zest, honey, soy sauce, and red pepper flakes to a boil. Reduce heat to medium.
• In a small bowl, combine the water and cornstarch. Whisk mixture into the saucepan. Simmer 5 minutes until thickened and bubbly.
• Keep sauce warm on medium-low heat while sautéing the shrimp.
• Heat 2 tablespoons of olive oil in a cast-iron skillet or high-rimmed, large sauté pan over medium-high heat.
• Season shrimp with salt and pepper. Add half of the shrimp to the pan. Cook until just opaque in center, about 2 minutes on each side.
• Transfer shrimp to a medium bowl. Cover with foil to keep warm. Ditch oil in the skillet and wipe with a paper towel.
• Heat the remaining 2 tablespoons in the skillet. Repeat cooking the remaining shrimp, about 2 minutes per side.
• Return the first batch of shrimp to the pan. Stir in the orange honey glaze.
• Remove pan from heat. Add green onions (reserve some for garnish), parsley and cilantro. Season to taste with salt and pepper.
• Serve shrimp with cooked rice. Garnish with extra parsley, cilantro and sliced green onions. Enjoy!

SPICY GLAZED SHRIMP

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.

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.

BACON WRAPPED SHRIMP

Steps:

• Preheat oven to 400ºF
• Place oven safe baking rack on rimmed baking sheet, spray generously with nonstick. Lay bacon strips flat on rack. Bake for 10 minutes or until bacon is par cooked but still pliable. Let cool 5 minutes or until safe to handle.
• Toss shrimp with oil, salt and pepper.
• Wrap each shrimp with a piece of bacon. Secure using a toothpick then place onto rack and baking sheet.
• Bake for 9-13 minutes or until shrimp are almost fully cooked. Flip half way through cook time to achieve crisp bacon on both sides.(time will vary depending on size of shrimp)
• Mix melted butter, brown sugar and hot sauce. Brush mixture on top of each shrimp.
• Broil on high 2 minutes or until shrimp are cooked through.
• Sprinkle with freshly chopped parsley and serve.