Ginger Apricot Shrimp Recipes

Steps:

• Chili Oil: Remove stems and seeds from the dried chili. Wearing gloves, chop chili into large flakes, or add to a blender for about 1 minute. Reserve. Heat oil in a small saucepan, until the temperature of the oil reaches 225°F to 240°F. Remove from heat. Add the chili flakes and let infuse for at least 1 hour. Strain chili oil through a fine mesh strainer. Store in a sealed container in the refrigerator, will last for up to 1 month. Coconut Polenta: Combine stock, garlic and ¼ teaspoon salt in a large saucepan and bring to a boil. Gradually pour polenta into the pan and cook over low heat, stirring often. Cook for 17 to 20 minutes, until the polenta is quite dry and coats the bottom of the pan. The polenta will become very thick. Warm the cream and coconut milk in a saucepan, be careful not to burn the cream. Increase the heat of the pan with the polenta to medium, and stir in the butter. Add the warmed liquid about a ½ cup at a time, stirring the polenta so it absorbs the liquid. Season polenta with salt and pepper to your liking. In a small sheet tray, lined with plastic wrap. Pour the polenta and evenly spread to a 1-inch thick layer. Cover with another piece of plastic wrap, and roll a rolling pin across the polenta to create a flat surface. Refrigerate for several hours until the polenta has set. To speed up the process, place the sheet tray of polenta in the freezer and check every 15 minutes until the polenta has cooled to the touch and is firm. In the meanwhile, prepare Apricot Ginger glaze. When cooled and set, cut the polenta onto desired shapes (circles, triangles, squares) and transfer to a sheet tray. When ready to serve, heat grill to high heat. Lightly grease the grill with olive oil. Brush olive oil on both sides of the polenta cut outs. Grill the polenta for a few minutes on each side, until golden brown grill marks are left on the surface and slightly crispy, about 5 to 6 minutes on each side. Transfer to a serving platter. Apricot Ginger Glaze: Bring a pot of water to boil. Prepare an ice bath to cool the apricots quickly. Score the bottom of the apricots with a X, making the cuts half the way up the sides , ensuring the cuts just go through the skin. Add the apricots to the boiling water for 30 to 60 seconds, just until the skin pulls away from the flesh. Quickly add the apricots to the ice bath. Drain and peel the apricots. Halve, remove pit and cut into ½-inch pieces. Puree in a blender for 1 to 2 minutes, until smooth. Strain puree though a fine mesh strainer into a bowl. In a small saucepan, combine the apricot puree, sugar, lemon juice and ginger. Simmer over medium heat, skimming foam as needed until the puree reaches 215°F to 220°F. Remove from the heat. Reserve the glaze until ready to grill the shrimp. Reheat glaze if needed before glazing the shrimp. Apricot Salsa- Combine apricot, tomato, avocado, chili, mint leaves and lemon juice. Cover and refrigerate. Spicy Grilled Shrimp: Prepare and clean shrimp. Add 5 pieces of shrimp to a skewer. Lightly oil both sides of the shrimp with olive oil. Season both sides of the shrimp skewers with salt, pepper, chili pepper and smoked paprika to your liking. Heat grill to high heat. Lightly grease the grill with olive oil. Add the shrimp skewers to the grill and cook until pink, about 4 to 5 minutes on each side. Generously brush each size of the shrimp skewers with the Ginger Apricot glaze. To Serve: Add the coconut polenta to the center of the plate. Serve 1-2 skewers, per person (remove the skewers if desired). Lightly drizzle with Chili oil. Serve with apricot salsa.

Steps:

• Place all apricot dipping sauce ingredients in a blender or food processor. Blend until smooth. Reserve.
• Pierce the soft eye of the coconut and drain the coconut water. Reserve.
• Crack coconut in 1/2 using the back of a cleaver.
• Separate the coconut meat from the shell. Use a pairing knife to remove the brown skin from the meat. Using the finest part of your grater, grate 2 cups of coconut .
• Pour coconut water in a measuring cup and if necessary top off with beer until you have 3/4 cup of liquid. Reserve. If you are using store-bought shredded coconut (and consequently do not have any coconut water) replace mixture with 3/4 cup of beer.
• In a large bowl, combine flour, coconut water/beer mixture, baking soda, salt, cayenne, and egg. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter.
• Tightly wrap each shrimp like a pinwheel (with the tail end of the shrimp on the outside) and skewer 1 shrimp on the end of each skewer. Use a paper towel to pat the shrimp dry.
• Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350 degrees F (see oil dissertation below).
• While oil is heating, dip each shrimp into the batter, then dredge into the coconut shreds so that the entire "lollypop" is covered in coconut shreds.
• When oil is ready, submerge 4 shrimp at a time into oil (with the skewers sticking out of the pot). Fry for approximately 1 minute, or until coconut is a golden brown, rotating the top of the skewer once or twice. Remove and place lollypops on paper towel to absorb excess oil.
• Skim any wayward coconut shreds from the oil. Adjust heat so that it is 350 degrees F again and continue with next batch. Serve with apricot dipping sauce. For a creative presentation, stick skewers into an upturned pineapple or melon 1/2 and/or serve the dip in a coconut 1/2 (the side without the hole!)

Steps:

• Combine apricots and orange liqueur in a small bowl; let stand for at least 15 minutes.
• Heat butter and olive oil in a large skillet over medium-high heat. Add bell pepper and green onions; stir constantly for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium and stir in shrimp. Cook until shrimp turn pink, about 2 minutes. Add apricot-orange liqueur mixture; cook and stir for 3 minutes.
• Whisk water, lemon juice, soy sauce, cornstarch, and pepper together in a small bowl. Pour into the shrimp mixture and stir until slightly thickened and heated through, about 1 minute.

Steps:

• Combined cornstarch and water stir till smooth, stir in rest of glaze ingredients, set aside.
• Season shrimp with paprika and pepper, set aside.
• Heat oil in a large fry pan or wok over medium high heat.
• Add onions, peppers, mushrooms and optional ingredients if using, stir fry till crisp about 5 minutes. Add garlic and ginger stir fry 2 minutes.
• Add shrimp and cook till pink.
• Stir in glaze and cook till thick and glazed over vegetables and shrimp.
• Serve over rice or noodles.
• Garnish with scallions and sesame seeds.

Steps:

• In a small bowl, mix together the apricot preserves, lime juice, habanero, soy sauce, garlic, and ginger. Transfer half the sauce to a large zip-top bag and add the shrimp. Seal the bag and refrigerate for 10 minutes.
• Heat a grill to high or heat a large grill pan over high heat. Brush the grates or the pan with oil. Soak bamboo skewers in water and a wedge lime.
• Thread 5 shrimp onto a bamboo or metal skewer (discard the sauce in the bag) and grill until charred on both sides, 4 to 5 minutes. Do not overcook, please.
• Serve with the remaining sauce on the side for dipping and lime wedges.