Spiced Ginger Shrimp With Burst Tomatoes Recipes

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SPICED GINGER SHRIMP WITH BURST TOMATOES



Spiced Ginger Shrimp With Burst Tomatoes image

This speedy, buttery, one-pan meal stars plump, spiced shrimp zipped up with grated fresh ginger, and sweetened with ripe Sungold tomatoes that burst in the skillet. You can use any aromatic spice mix you have on hand here, which makes it a highly convenient meal as well. Serve this over rice or with crusty bread for mopping up all those rich, jammy tomatoes.

Provided by Melissa Clark

Categories     weekday, seafood, main course

Time 20m

Yield 2 to 3 servings

Number Of Ingredients 12

About 1 1/2 teaspoons aromatic spice blend, such as garam masala, Baharat, five-spice, curry powder, or a mild chili powder blend (see Note), plus more to taste
1 1/2 teaspoons finely grated fresh ginger
2 garlic cloves, minced or finely grated
3 scallions, thinly sliced, greens and whites separated
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 pound extra-large shrimp, shelled and deveined
1 tablespoon extra-virgin olive oil
3/4 cup small (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes
2 tablespoons unsalted butter
Fresh lime juice
1/2 cup fresh mint leaves, torn or roughly chopped

Steps:

  • In a medium bowl, combine spice blend, ginger, garlic, scallion whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.
  • Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
  • Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.

HONEY GINGER SHRIMP



Honey Ginger Shrimp image

This quick and easy, sweet and spicy dish combines honey, ginger, shrimp and garlic, and can be served over steamed vegetables or pasta.

Provided by MANDE2509

Categories     Appetizers and Snacks     Spicy

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon red pepper flakes
1 teaspoon chopped garlic
¼ yellow onion, chopped
1 teaspoon ground ginger
1 teaspoon honey
1 pound medium shrimp - peeled and deveined
salt and pepper to taste

Steps:

  • Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.

Nutrition Facts : Calories 165.9 calories, Carbohydrate 4.1 g, Cholesterol 172.9 mg, Fat 8.1 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 1.3 g, Sodium 199.9 mg, Sugar 2.1 g

SHRIMP AND TOMATO-GINGER CHUTNEY BITES



Shrimp and Tomato-Ginger Chutney Bites image

Chutney is the real star of these party bites (which can be warmed up slightly before serving, if you like). We use a combo of oil and butter to replace ghee, a kind of toasted clarified butter common in Indian cooking. For the best flavor, make sure your whole spices haven't gone stale--especially the cumin seed.

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 6 servings (2 shrimp per person)

Number Of Ingredients 16

Pinch cayenne pepper
Pinch curry powder
Cilantro leaves, for garnish
12 large peeled and deveined shrimp, tails on (about 8 ounces)
Kosher salt
1/2 lemon
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 pound grape tomatoes, quartered
1 tablespoon tomato paste
1 tablespoon apple cider vinegar
1-inch piece ginger, finely grated
1/4 teaspoon sugar

Steps:

  • Thread a toothpick through the tail meat and the other end of the shrimp, forming each shrimp into the shape of the number 6. Fill a medium bowl with ice water.
  • Bring a medium pot of generously salted water to a boil. Squeeze the juice from the lemon half into the water. Add the shrimp, and cook until pink and just cooked through, 3 to 4 minutes. Transfer the shrimp to the ice water to cool for a few minutes. Remove the toothpicks, and refrigerate the shrimp until ready to serve. (The cooked shrimp can be refrigerated for up to 1 day.)
  • Meanwhile, swirl the butter, oil and coriander, cumin and fennel seeds in a small saucepan over medium heat until the spices are slightly darkened and fragrant, about 1 minute. Add the tomatoes, 3 tablespoons water, tomato paste, vinegar, ginger, 1/2 teaspoon salt, sugar, cayenne pepper and curry powder, and bring to a simmer. Reduce to a low simmer, and cook, stirring occasionally and mashing the tomatoes slightly, until thick, 10 to 12 minutes. Let the chutney cool completely. (The chutney can be refrigerated up to 2 days.)
  • Dry the shrimp, and arrange them on a serving platter. Put a little mound of chutney on top of each (not on the tail), and garnish with a cilantro leaf.

SHRIMP IN A SPICY, GINGER, GARLIC MARINADE



Shrimp in a Spicy, Ginger, Garlic Marinade image

No one will Whine and all will skip the Cheese when you smell these cooking! Open a bottle of sweet plum wine sip and enjoy with these tasty spicy morsels for a nice start to any meal. 2 large shrimp will appease your appetite till your main meal is ready. Made for http://www.recipezaar.com/bb/viewtopic.zsp?t=332765&postdays=0&postorder=asc&start=0 ZWT 6 the Wild Card Challenge http://www.recipezaar.com/bb/viewtopic.zsp?t=330044 These are spicy you may enjoy white rice with it.

Provided by Rita1652

Categories     Asian

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb extra large shrimp, peeled and deveined
1/4 teaspoon red chili pepper flakes
1 tablespoon minced fresh garlic
1 tablespoon sliced scallion
2 teaspoons minced ginger
1 lime, juice
1 tablespoon peanut oil
1/2 teaspoon hot sesame oil (if you like it hot) or 1/2 teaspoon sesame oil
1/4 teaspoon black pepper
1 tablespoon fresh Thai basil or 1 tablespoon fresh cilantro, minced
1 tablespoon packed brown sugar
1 teaspoon soy sauce

Steps:

  • Combine all but the shrimp in a glass bowl with lid. Add shrimp toss to coat and marinade for 20 minutes.
  • Remove shrimp from marinade and discard marinade.
  • To grill:.
  • Heat grill to high. Place shrimp soaked wooden skewers or metal skewers on a clean well oil grates cooking to mark on all sides.
  • or.
  • Stir fry:.
  • I in a hot wok coated with oil for 3-4 minutes till pink. Do not over cook.
  • Garnish with fresh herbs and scallions.
  • Serve as an appetizer or over rice for a meal.

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