GINGER SHRIMP WITH CHARRED TOMATO RELISH
This flavorful skewered shrimp is bathed in grilled tomato relish for a stunning combination.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h20m
Number Of Ingredients 12
Steps:
- Soak 20 skewers in a pan of water for 30 minutes.
- In a medium bowl, stir together garlic and ginger. Transfer half of the mixture to a large bowl and stir in 2 tablespoons oil. Add the shrimp, toss until evenly coated, and then cover and refrigerate for 30 minutes. Cover remaining garlic-ginger mixture and refrigerate.
- Heat grill to hot; lightly oil grates. In a medium bowl toss plum and green tomatoes with remaining tablespoon oil; season with salt and pepper. Grill tomatoes, cut side up, until skins are charred and flesh is tender, 4 to 6 minutes for the plum tomatoes, 8 to 10 minutes for the green tomatoes (if the green tomatoes are very hard, this may take longer). Be careful as you grill, as the juice from the tomatoes and the oil on their surface may cause flare-ups.
- When tomatoes are cool enough to handle, remove and discard skins and seeds. Finely chop flesh and add to bowl with reserved garlic-ginger mixture. Add lime juice, jalapeno, sugar, cilantro, and basil.
- Season shrimp with salt and pepper. Thread shrimp, lengthwise, onto prepared skewers (going through tail and top of shrimp), one shrimp per skewer. Grill until shrimp are opaque throughout, about 2 minutes per side.
- To serve, place skewered shrimp on a platter with a bowl of the relish.
Nutrition Facts : Calories 238 g, Fat 12 g, Protein 25 g
SPICED GINGER SHRIMP WITH BURST TOMATOES
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
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.
CUMIN-LIME SHRIMP WITH GINGER
These quick, flavorful shrimp are versatile enough to work their way into an assortment of weeknight dinners. Fold into soft tortillas and top with sliced avocado for shrimp tacos, or serve over steamed rice studded with tomatoes, chiles and fresh herbs. They also work well served on top of a red or green cabbage salad. If cumin's not your thing, feel free to swap in another dried, warm spice, such as coriander or curry powder.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
- Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
- Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn't burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 965 milligrams, Sugar 0 grams, TransFat 0 grams
SEARED SHRIMP WITH CHARD, CHILES AND GINGER
Spicy sautéed chard with chiles and ginger is full of flavor, easy and pleasing with pretty much any protein. Here, it moves to the center of the plate with plump, seared shrimp. Any kind of chard can be used for this dish, but rainbow or red will be prettier than white-stemmed Swiss chard. That's because those stems go right into the pan along with the leaves. It's not only less wasteful, but the stems also add a pronounced, succulent texture to the mix.
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season shrimp generously with salt. Wash and trim chard, thinly slicing the stems.
- In a large skillet over medium heat, heat 1 tablespoon of the oil, then add shrimp and sear until lightly browned, about 2 minutes per side. Transfer shrimp to a plate. Add the remaining 2 tablespoons oil to the skillet, let heat for a few seconds, then add garlic, chile peppers, shallot and ginger and sauté until slightly browned, about 3 minutes. Stir in sugar, pepper and salt and cook for 1 minute longer. Stir in chard stems and sauté until they start to soften, about 2 minutes.
- Add the greens to the skillet along with 2 tablespoons water and immediately cover the pan. Keep it covered for 2 to 3 minutes to allow the greens to wilt. Once the greens have cooked down, remove the lid and continue cooking for a few more minutes to allow the water to evaporate. Add the shrimp and any liquid accumulated on the plate and cook just until the shrimp are heated through, about 1 minute longer. Drizzle with the sherry vinegar and gently toss to coat. Serve hot, garnished with the cilantro.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 1210 milligrams, Sugar 5 grams, TransFat 0 grams
GINGER-GARLIC SHRIMP WITH TANGY TOMATO SAUCE BY KERRY SIMON
"The marinade for these shrimp is a piquant mix of lemon juice, garlic, ginger, basil and parsely - which would taste just as wonderful with chicken or pork. The dipping sauce is almost chutney-like with chunks of whole tomatoes, lemongrass and lime juice add tang." Chef Kerry Simon is the creator of this dish - F&W Newsletter - October, 2009. When we made these for a small group - we served it with herbed angel hair pasta with Parmesan and a green leafy salad.It takes 2 hours to marinate - we prepared it early in the day and served it about 3 o'clock - absolutely wonderful! ;)
Provided by Manami
Categories Lime
Time 1h
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- MARINATE THE SHRIMP:
- In a large bowl, mix the vegetable oil with the parsley, garlic, basil, ginger, lemon juice, salt and crushed red pepper; add the shrimp and toss to coat.
- Cover and refrigerate for at least 2 hours and up to 4 hours.
- MAKE THE SAUCE:
- Meanwhile, make the sauce: In a medium saucepan, heat the vegetable oil.
- Stir in the ginger, garlic and lemongrass and cook over moderate heat until fragrant, about 2 minutes.
- Add the tomatoes and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes.
- Let cool to room temperature, then stir in the lime juice and cilantro.
- Season with salt.
- Transfer the sauce to ramekins.
- Light a grill.
- Loosely thread the shrimp onto 10 skewers.
- Grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes.
- Transfer the shrimp to plates and serve with the tomato sauce.
Nutrition Facts : Calories 247.2, Fat 14.4, SaturatedFat 2, Cholesterol 172.8, Sodium 522.1, Carbohydrate 5.2, Fiber 1, Sugar 2, Protein 23.9
SHRIMP IN GINGER BUTTER SAUCE
A completely delightful dish for two or a really smart appetizer! Ginger and cilantro liven this French classic fusing it with a Southwest Asian flare. Discovered in Gourmet Magazine, 9/08. Thank you to Vicki in Kansas Brown for the garlic suggestion.
Provided by Mamas Kitchen Hope
Categories Asian
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter over medium high heat in a heavy skillet until foam subsides, then saute ginger and garlic for about 30 seconds.
- Pat shrimp dry and season with salt. Add to ginger and saute 2 minutes.
- Add sherry and saute 1-2 minutes more or until shrimp are just cooked through.
- Remove from heat and stir in cilantro. Season with additional salt and pepper if desired and serve.
GRILLED GINGER SHRIMP
Serve with plum sauce or a spicy-hot dipping sauce. Adapted from "Quick and Easy Chinese" by Nancie McDermott. (Prep time includes 30 minutes marinating time) Dried chili flakes are my addition.
Provided by dianegrapegrower
Categories Chinese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients, except shrimp, in a medium bowl. Stir well to dissolve. Add shrimp and stir to coat. Cover and place in refrigerator to marinate for 30 minutes, up to 2 hours.
- Put 3-5 shrimp per skewer, depending on size. Grill on lightly oiled hot grill until done - approximately 2 minutes per side. Large shrimp may not require skewers and be placed individually on the grill.
- Transfer to serving plate and serve hot or warm.
Nutrition Facts : Calories 93.7, Fat 1.7, SaturatedFat 0.2, Cholesterol 143.2, Sodium 895.3, Carbohydrate 2.5, Fiber 0.1, Sugar 0.6, Protein 16.1
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