Tiger Shrimp With Lime Ginger And Mustard Seeds Recipes

GINGER-SOY-LIME MARINATED SHRIMP

Steps:

• Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
• Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

TIGER SHRIMP WITH LIME, GINGER, AND MUSTARD SEEDS

Steps:

• Gently heat the oil in a large skillet and add the cinnamon stick, mustard seeds, turmeric, peppercorns and curry leaves (if using). Once they start to sizzle, stir through the scallions, chile and ginger and allow to soften for around a minute.
• Stir in the shrimp and watch how they turn to a golden pink color. Flip them over and sprinkle over a good pinch of salt. Once they are cooked through-and it won't take long, only a few minutes on each side-drizzle over the honey and sprinkle in half the cilantro and the lime juice. Mix well and serve sprinkled with the remaining cilantro.

GINGER-LIME SHRIMP

Steps:

• Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
• Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to each pan and turn the heat to high. When the foam subsides, invert a pie pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other pan of shrimp. Cook the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the ginger, lime juice and zest, mint, and basil to each pan, and shake to combine.
• Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

GINGER-SOY-LIME MARINATED SHRIMP

Steps:

• Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth.
• Add the green onion and oil and blend until combined.
• Season with black pepper, to taste.
• Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
• Preheat a grill to high.
• Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side.
• Serve on brown paper bags, if desired.

MUSTARD-GINGER SHRIMP CANAPES

Steps:

• In a saucepan whisk together the vinegar, the oil, the sugar, the Worcestershire sauce, the Tabasco, the mustard, the gingerroot, and salt and pepper to taste, bring the mixture to a boil, and simmer it, stirring occasionally, for 5 minutes. Add the shrimp and simmer them, stirring occasionally, for 3 to 5 minutes, or until they are cooked through. Transfer the mixture to a heatproof bowl, add the bell peppers, tossing the mixture well, and chill the mixture, covered, for 2 hours. Drain the mixture, discarding the liquid, and stir in the chopped coriander, the red pepper flakes, and salt and pepper to taste. Arrange a shrimp and several pepper strips on each pita wedge and garnish the canapés with the coriander sprigs.

SESAME SHRIMP WITH GINGER LIME GLAZE

Steps:

• Soak bamboo skewers in water for 30 minutes. While skewers are soaking, preheat grill for high heat.
• In a small saucepan, combine lime juice, water, sugar, ginger and soy sauce. Cook over high heat until about 1/4 cup of liquid remains. Cool slightly.
• In a small bowl, mix chile powder, salt and pepper. Put the shrimp in a large bowl and add oil and spices. Toss to coat. Thread shrimp on bamboo skewers through both head and tail ends.
• Grill shrimp directly over high heat, with lid closed, until slightly firm on surface and opaque in center (3-4 minutes). Remove from grill and carefully slide shrimp off skewers into clean bowl. Drizzle some of the glaze over shrimp. Sprinkle sesame seeds on top. Serve warm.