Glazed Maya Shrimp With Carrot Ginger Sauce Recipes

GINGER GLAZED MAHI MAHI

Steps:

• In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
• Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
• Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

GLAZED MAYA SHRIMP WITH CARROT-GINGER SAUCE

Steps:

• In a small saucepan, combine honey, coriander, star anise, cumin, cloves, cinnamon, 1 tablespoon lemon juice, ginger, garlic, 1 1/2 tablespoons cilantro, vinegar, ketchup and soy sauce. Bring to a simmer, and reduce until syrupy, about 25 minutes.
• In a small saucepan, combine carrot and ginger juices and remaining cilantro. Bring to a simmer, and reduce by three-quarters. Remove from heat, strain and season with salt and pepper.
• Preheat oven to 350 degrees. Preheat a grill or large skillet. Lightly oil shrimp, and season with salt and pepper. Grill or sear until barely pink, 1 to 2 minutes each side. Transfer to baking sheet, brush with honey glaze. Bake until just firm, about 5 minutes.
• Heat 1 tablespoon oil in heavy skillet over medium-high heat. Add beans, bok choy and jicama, and sauté until hot. Stir in remaining lemon juice. Divide among 4 plates. Interlock two shrimp, and place on top. Sauce edge of plate; serve immediately.

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.

GINGER-GLAZED CARROTS

Steps:

• Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.

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!

GINGER-HONEY GLAZED SHRIMPS

Steps:

• Make sure shrimps are completely thawed and drained.
• Preheat the oven to broil.
• In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper.
• Add cornstarch and whisk.
• Pour over shrimps, turning to coat.
• Marinade for 30 minutes or longer.
• When finished marinating, transfer marinade to a small saucepan, add cornstarch and simmer.
• Lightly grease the foil with sesame oil on the oven-proof dishpan before placing the marinaded shrimps.
• Broil shrimps for about 6 mins(depending on the size of the shrimps, do not over or undercooked), brush shrimps often with sauce.
• When shrimps are cooked, place the shrimps on a bed of rice(individual serving), pour over with the rest of the marinade, sprinkle with fresh lemon juice if desired.

GLAZED CARROTS AND GINGER

Steps:

• Bring a pot of water to a boil. Add carrots; cook until just tender, 3 to 4 minutes. Drain carrots; pat dry with paper towels.
• Melt butter in a large skillet set over medium-low heat. Add the carrots, honey, and ginger, and cook, turning carrots frequently, until carrots and ginger are browned, about 8 minutes. Add the chili pepper, and continue to cook until chile is softened, about 1 minute more. Remove from heat, and serve.

GLAZED GINGER CARROTS

Steps:

• Cook carrots in boiling salted water for 2 minutes; drain and set aside.
• In a large skillet, cream the butter with the brown sugar and ginger.
• Cook over medium heat until mixture melts and begins to bubble slightly.
• Add drained carrots and stir well.
• Saute 2 minutes, stirring occasionally.
• Add soy sauce and orange juice and cook 1-2 minutes over high heat until liquid is almost completely reduced and carrots are glazed.

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.

MAPLE-GINGER GLAZED CARROTS

Steps:

• In a Dutch oven, combine the carrots, water, 2 tablespoons butter and ginger. Cover and cook for 10 minutes. Cook, uncovered, until carrots are crisp-tender, 6-8 minutes longer., Stir in the syrup, vinegar, salt and pepper. Cook, stirring frequently, until sauce is thickened, 5-6 minutes. Stir in remaining butter. If desired, garnish with parsley.

GINGER-GARLIC SHRIMP WITH COCONUT MILK

Steps:

• In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
• Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
• Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.