PLUMPED GINGER-CARAMEL SHRIMP RECIPE - (4.6/5)
Provided by Chezlamere
Number Of Ingredients 13
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
GINGERED SHRIMP
Tender, chilled shrimp marinated with bright Asian flavors. So easy and so good!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 2h15m
Yield 40
Number Of Ingredients 8
Steps:
- Arrange shrimp in single layer in shallow glass or plastic container.
- Heat soy sauce to boiling in 1-quart saucepan; add gingerroot. Reduce heat; simmer 5 minutes or until most of the liquid is absorbed. Stir in vinegar, sugar, sake and salt. Pour over shrimp. Cover with plastic wrap and refrigerate at least 2 hours but no longer than 12 hours.
- Remove shrimp from marinade with slotted spoon; arrange on serving plate. Sprinkle with onions.
Nutrition Facts : Calories 20, Carbohydrate 1 g, Cholesterol 35 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg
GARLIC AND GINGER SHRIMP STIR FRY RECIPE BY TASTY
Here's what you need: shrimp, sesame oil, Gourmet Gardens™ Garlic Paste, Gourmet Gardens™ Ginger Paste, sweet chili sauce, soy sauce, rice wine vinegar, Gourmet Gardens™ Ginger Paste, canola oil, sesame oil, red pepper flakes, kosher salt, yellow onion, broccoli, red bell pepper, scallions, mushroom, medium carrot, baby bok choy, kosher salt, salted peanut, scallions
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 22
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!
Nutrition Facts : Calories 772 calories, Carbohydrate 52 grams, Fat 39 grams, Fiber 10 grams, Protein 58 grams, Sugar 25 grams
GINGERED GARLIC SHRIMP
"Ginger and garlic nicely complement the tender shrimp in this delicious pasta dish," notes Rebecca Baird of Salt Lake City, Utah.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute ginger and garlic in butter and oil for 1 minute or until tender. Stir in the tomatoes, broth, 1-1/2 teaspoons parsley and 1-1/2 teaspoons basil. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until the shrimp turn pink. Add the pasta and remaining parsley and basil; toss to coat.
Nutrition Facts : Calories 536 calories, Fat 27g fat (9g saturated fat), Cholesterol 199mg cholesterol, Sodium 667mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
PLUMPED GINGER-CARAMEL SHRIMP
Make and share this Plumped Ginger-Caramel Shrimp recipe from Food.com.
Provided by evelynathens
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
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
Sweet, simple and sensational, these shrimp skewers boast loads of flavor with just four ingredients. Throw them on the grill for a quick dinner or tasty potluck dish. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 173 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 1295mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 1g fiber), Protein 19g protein.
GINGER-MINT GRILLED SHRIMP
For snappy, well-browned shrimp from the grill, follow just a few simple steps: Make sure they're very dry. (You can even let them air-dry in the fridge overnight.) Get your grill very hot, then cook the shrimp for longer on the first side to minimize overcooking. While you can use a heated grill basket, you don't need to; leaving the tails on means the shrimp won't slip through the grates. (By the way, eat those tails. They're a delicious, crispy bite.) Well-grilled shrimp need just a little brightness to balance their char: A squeeze of lemon or lime, or this herby-spicy mixture of ginger, mint and lime zest made in the style of gremolata, will do the trick.
Provided by Ali Slagle
Categories dinner, seafood
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)
- Meanwhile, pat the shrimp dry, then transfer to a medium bowl and season with 1 1/2 teaspoons salt and lightly coat with olive oil. Set aside. Coarsely chop the ginger, then add the mint and a pinch of salt. Finely chop the ginger and mint together until homogenous. Transfer to a small bowl, finely grate 1/2 teaspoon lime zest into the bowl, and mix to combine. Cut the lime into wedges for serving.
- When you're ready to grill, take the shrimp, mint-ginger mixture, lime wedges, a tightly folded paper towel soaked in olive oil, a serving platter and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Add the shrimp perpendicular to the grates over the flame and cook until well browned, about 2 to 4 minutes. Flip and cook until opaque throughout, 1 to 2 minutes. (See Tips.)
- Transfer the shrimp to the platter and toss with the mint-ginger mixture and a squeeze of lime.
PLUMPED GINGER-CARAMEL SHRIMP
A little chile adds a lot of flavor. I am posting this as written in "The Spendid Table's How to Eat Supper".
Provided by zeldaz51
Categories Weeknight
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 442.5, Fat 18.4, SaturatedFat 1.6, Cholesterol 358.7, Sodium 15946.4, Carbohydrate 30, Fiber 3.8, Sugar 21.6, Protein 40.4
GINGER-GARLIC SHRIMP
Provided by Diane Sandoval
Categories Wok Garlic Ginger Shellfish Stir-Fry Quick & Easy Low Cal Shrimp Bon Appétit Washington
Yield Serves 4
Number Of Ingredients 13
Steps:
- Combine first 5 ingredients in medium bowl. Add 1 tablespoon soy sauce and toss to coat. Let stand 15 minutes.
- Meanwhile, place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in vinegar, sugar and 2 tablespoons soy sauce.
- Heat wok or heavy large skillet over high heat. Add shrimp mixture, green onions and snow peas and stir-fry until shrimp are pink and almost cooked through, about 3 minutes. Add cornstarch mixture; stir until sauce thickens, about 1 minutes. Serve with rice.
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