Grilled Shrimp Tossed W Spicy Asian Vegetables Recipes

SPICY GRILLED SHRIMP (GOCHUJANG SAEWU GUI)

Steps:

• Soak the wooden skewers in water while preparing the shrimp. Peel and devein the shrimp if they are shell-on. Rinse the shrimp and drain well (or pat dry). Thread 3 or 4 shrimps on to the skewers. Lightly sprinkle them with salt and pepper.
• Mix all the marinade ingredients well in a bowl.
• Spoon (or brush) the marinade all over the shrimp to coat evenly. Let stand for about 30 minutes.
• Preheat a lightly oiled grill. Grill the shrimp over moderate heat until they turn opaque and curled up, a minute or two each side, depending on the heat source. Do not overcook. Baste the shrimp with the remaining sauce while grilling and before serving. You can also cook the shrimp in a grill pan over medium high heat. Garnish with the optional scallions or chives.

GRILLED SHRIMP SKEWERS WITH SOY SAUCE, FRESH GINGER AND TOASTED SESAME SEEDS

Steps:

• Soak 4-inch wooden skewers in cold water for 1 hour. Thread 1 shrimp onto each skewer so that the shrimp lie flat.
• Whisk together the soy, garlic, ginger, sesame oil, white wine vinegar, lime juice and peanut oil together in a small bowl. Place shrimp skewers onto a plate and drizzle with peanut oil to lightly coat. Season with salt and pepper.
• Heat grill. Grill shrimp 2 minutes per side or until just cooked through. Place shrimp on a platter, drizzle with vinaigrette and sprinkle with sesame seeds.

SPICY GRILLED SHRIMP WITH RICE AND MANGO SALAD AND SESAME SUGAR SNAP PEAS

Steps:

• Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours.
• Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.
• Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.
• Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.
• Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.

SPICY GRILLED SHRIMP

Steps:

• Soak 12 wooden skewers in water for 30 minutes to prevent charring.
• Meanwhile, make the sauce: Bring sugar and lime juice to a simmer in a small saucepan. Cook, stirring, until sugar dissolves, about 2 minutes. Remove from heat; stir in lime zest, chili paste, and fish sauce. Season with salt.
• Make the shrimp: Heat grill to high. Brush grates with oil. Thread 3 shrimp onto each skewer; season with salt. Divide sauce in half; reserve half for serving. Grill shrimp for 1 minute; brush with sauce. Flip, and grill for 1 minute more; brush with sauce again. Flip, and grill, brushing occasionally with sauce, until opaque, 1 to 3 minutes more. Serve with reserved sauce.