Plumped Ginger Caramel Shrimp Recipe 465

PLUMPED GINGER-CARAMEL SHRIMP RECIPE - (4.6/5)

Steps:

• In a medium stainless or glass bowl, blend the salt, sugar, and chile powder in the warm water. Drop in the shrimp, and let stand at room temperature for 20 minutes while you set up the rest of the meal. Drain the shrimp, peel off their shells if necessary, and pat the shrimp dry. Chop the garlic and ginger together into 1/8-inch pieces. Heat the oil in a straight-sided 12-inch sauté pan over medium-high heat. Stir in the garlic/ginger mixture, the pepper, and a sprinkle of salt. Cook for 1 minute, stirring with a wooden spatula. Blend in the sugar and keep stirring until the garlic is pale gold. Do not let the pieces get dark brown. Immediately drop in the shrimp and stir for another 1 to 2 minutes, or until the shrimp are turning pink and are barely firm. Turn the shrimp into a serving bowl. Taste them for seasoning, adjust as necessary, and serve hot or warm. VARIATION Shrimp Stir-Fry with Chickpeas and Greens Follow the instructions for brining, peeling, and drying the shrimp as directed above. Substitute for the garlic and ginger: 1 medium onion, 2 yellow bell peppers, 2 seeded jalapeño or serrano chiles, and 1/3 cup pitted Kalamata olives. Chop together into 1/4-inch pieces. Using 4 tablespoons extra-virgin olive oil instead of the canola oil, stir-fry the shrimp. When just firm, spoon them from the pan to a large serving bowl. Swirl a little more olive oil into the pan, add a can of rinsed and drained chickpeas, the chopped onion mixture, and a couple handfuls of salad greens. Stir-fry over high heat for 1 to 2 minutes, seasoning the vegetables to taste as you cook. Once they are tender-crisp, add the vegetables to the shrimp and serve. This is excellent over No-Cook Whole-Wheat Couscous or tossed with pasta. COOK TO COOK Frozen shrimp are called for as a convenience. Certainly you could use fresh or thawed. If you do, use ice-cold water instead of warm and marinate the shrimp in the refrigerator. One-third cup of chile powder is not an error. In a brine you need this much to end up with a subtle boost of flavors. Try it once, then tell us we are crazy

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!

PLUMPED GINGER-CARAMEL SHRIMP

Steps:

• For Brine: In a medium bowl, combine the salt, sugar, chili powder, and warm water.
• Add the shrimp and set aside for 20 minutes.
• For Saute: Drain the shrimp, peel off their shells, if necessary, and pat the shrimp dry.
• In a large deep skillet, heat the oil over high heat. Add the garlic, ginger, pepper, and a pinch of salt. Cook, stirring constantly, for 1 minute.
• Blend in the sugar and continue stirring until the garlic is pale gold; do not let it get dark brown.
• Drop in the shrimp and cook, stirring constantly, for 1 to 2 minutes or until they are bright pink and barely firm.

SKEWERED GINGER SHRIMP WITH PLUMS

Steps:

• In a large bowl, combine shrimp and plums. Drizzle with 1/4 cup marinade; toss to coat. Alternately thread shrimp and plums on 4 metal or soaked wooden skewers., On a lightly oiled rack, grill skewers, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 6-8 minutes, turning occasionally and basting frequently with remaining marinade during the last 3 minutes of cooking. Serve with green onion and, if desired, sesame seeds and lime wedges.

PLUMPED GINGER-CARAMEL SHRIMP

Steps:

• Brine the shrimp: Combine salt, sugar, chile, and warm water in a medium bowl. Drop in the frozen shrimp and let stand at room temperature for 20 minutes while you set up the rest of the meal.
• Drain the shrimp, peel off their shells if necessary, and pat them dry.
• Cook the shrimp: Chop the garlic and ginger together into 1/8-inch pieces. Heat the oil in a 12-inch, straight-sided saute pan over medium-high heat. Stir in the garlic-ginger mixture, the pepper, and a sprinkle of salt. Cook one minute, stirring with a wooden spatula. Blend in the sugar and keep stirring until the garlic is pale gold. Do not let the pieces get dark brown.
• Immediately drop in the shrimp and stir for another 1 to 2 minutes, until they are turning pink and barely firm. Turn them into a serving bowl, adjust for seasoning, and serve hot or warm.