Star Anise Rubbed Grilled Shrimp Recipes

STAR ANISE-RUBBED GRILLED SHRIMP

Steps:

• Pulverize star anise, coriander, parsley flakes, dried chives, tobarashi, garlic powder, and salt with a mortar and pestle, in a spice mill, or with a coffee grinder dedicated to spices. Coat shrimp with rub, cover and refrigerate for 1 hour.
• Mix soy sauce, vinegar, brown sugar, lemon juice, lime juice, ginger juice, and chives and make sure brown sugar has dissolved. Add parsley and refrigerate.
• Heat grill. Skewer shrimp and grill them until they are pink and just turn opaque. Place in a nonreactive container and cover with Ponzu sauce. Chill for 2 hours before serving.

GRILLED SHRIMP -- MMMMMM

Steps:

• In a 1 gal plastic food bag place shrimp and olive oil, toss to coat, sprinkle enough rub to coat the shrimp.
• The bag should look dark red.
• Refrigerate for 1-4 hrs, the longer you wait the hotter they'll be.
• Light the grill and while it's heating place shrimp on skewers.
• When coals are very hot, clean the area that the shrimp will be on and rub with a bit of canola oil on a rag (use a mitt please).
• Immediately place shrimp on greased grill for 2-3 minutes, turn and cook an additional 2-3 minutes.
• Remove from skewers and serve hot.
• No dipping sauce required.
• This rub works well on chicken wings too!

BEEF SHORT RIBS WITH STAR ANISE AND TANGERINE

Steps:

• Season short ribs generously on both sides with salt and pepper and place in a heavy roasting pan in one layer. In a mixing bowl, stir together five-spice powder, Sichuan pepper (if using), ginger, garlic, tangerine zest and juice, chile peppers, brown sugar, soy sauce, sesame oil and black bean paste. Smear mixture over meat and leave to marinate at least one hour at room temperature, or preferably overnight in the refrigerator.
• Heat oven to 350 degrees. Cut daikon into 1/2-inch pieces and set aside. Bring meat to room temperature. Add star anise, cinnamon stick, rice wine and broth to roasting pan. Cover and bake for 1 1/2 hours, then add daikon and return to oven. Bake for 30 minutes more, until meat is quite tender.
• Remove meat and daikon from pan and keep warm in a serving dish. Strain braising juices into a saucepan and degrease. You should have about 3 cups. Bring to a simmer, then whisk in cornstarch mixture and cook for 1 minute until slightly thickened. Pour sauce over meat and daikon, garnish with scallions and serve.

SPICY GRILLED SHRIMP

Steps:

• Preheat grill for medium heat.
• In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
• Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

SWEET AND SPICY GRILLED SHRIMP

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir chile-garlic sauce and honey together in a small bowl.
• Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
• Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.

TEX-MEX GRILLED SHRIMP AND SALSA

Steps:

• Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
• Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
• Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
• Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.

PRAWNS IN STAR ANISE CHILLI BUTTER

Steps:

• Pre-heat oven grill on highest setting.
• Lightly crush star anise, mash garlic, finely slice chillis, chop coriander, and drop these into a running food processor along with the butter. When mixture forms a ball, scrape down sides of bowl and place mixture in a dish.
• Stir fry the prawns in the vegetable oil in a very hot wok.
• When done, put prawns into an oven-proof dish and top with butter mixture. Cook for a maximum of one minute under heated grill.
• Serve on its own or with bread to mop up the juices.

STAR ANISE WINGS

Steps:

• 1. Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in the meaty part of each wing. Set aside while you prepare the marinade.2. Combine the soy sauces, rice wine, sugar, pepper, and Accent (if using) in a large nonreactive bowl and whisk until the sugar is dissolved. Add the star anise and cinnamon, then add the wings and turn to coat completely with the marinade. Cover and let marinate, in the refrigerator, for at least 8 and as long as 24 hours.3. Preheat the grill to high if using the rotisserie, medium-high if grilling directly on the grate. When ready to cook, set the rotisserie in place (if using). Remove the wings from the marinade.4. Rotisserie method: Thread each wing onto the spit, through the excess skin found at the joint. Grill the wings on the spit until the thicker wing sections are no longer pink near the bone, 20 to 30 minutes. Direct grill method: Oil the grill grate. Arrange the wings on the hot grate and grill, turning with tongs, until cooked as above, 12 to 16 minutes in all. For both methods: Brush the wings once or twice with sesame oil as they cook.5. Transfer the wings to a serving platter and serve immediately.Makes 12 whole wings or about 5 dozen pieces serves 4 to 6 as an appetizer