SHRIMP AND VEGGIE CHEAT SHEET WITH HOISIN DRESSING
Hoisin is a Chinese sauce made of soybeans. It has a strong flavor: it's a little sweet, a little salty, a little umami. It's kind of like a Chinese barbecue sauce!
Provided by Katie Lee Biegel
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Sprinkle the shrimp with 1/2 teaspoon each of salt and pepper. Set aside.
- Whisk the hoisin, soy, vinegar, Dijon, ginger, sesame oil and garlic together in a large bowl. Whisk in the vegetable oil. Add the bok choy to the bowl, then toss, then transfer them to one side of the baking sheet. Add the red pepper to the bowl, then toss in the remaining marinade, and transfer them to the center of the baking sheet. Toss the shrimp in the remaining marinade and arrange it on the last side of the baking sheet. Pour any remaining marinade over the vegetables and shrimp. Bake until the shrimp are pink and opaque and the vegetables are starting to char, 15 to 20 minutes. Remove from the oven and set aside. (The bok choy can be chopped into smaller pieces if desired.)
- Divide the rice among 4 bowls. Add a few shrimp and the vegetables to each bowl. Top with the sesame seeds, scallions, peanuts, crunchy noodles and cilantro. Drizzle with the sriracha, if using. Serve warm!
GRILLED SHRIMP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat griddle or grill pan over high heat.
- Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.
- Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.
- Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.
GRILLED BOK CHOY
Grilled bok choy is easy to cook and tastes great with steak, burgers, hot dogs or anything else you might be cooking on the grill! The crispy leaves and tender stalks will have you coming back for more!
Provided by NomNomDelicious
Categories Side Dish Vegetables
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- In a bowl, mix butter, garlic powder, paprika, and 1/8 teaspoon of black pepper. Slice the bottom off the head of bok choy, and remove and clean the stalks. Sprinkle seasoned salt and 1 teaspoon of black pepper over both sides of the stalks.
- Lay the bok choy stalks on the preheated grill. Brush with seasoned butter mixture, cover the grill, and cook until the bok choy stalks show grill marks and the leaves are crisp at the edges, 3 to 4 minutes. Turn the bok choy, brush with butter mixture, cover, and grill the other sides. Brush with any remaining butter mixture, and remove to a platter to serve.
Nutrition Facts : Calories 89.6 calories, Carbohydrate 3.8 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 306 mg, Sugar 1.8 g
GRILLED SHRIMP, PEA SHOOT, AND BOK CHOY SALAD WITH ASIAN REDUCED FAT DRESSING
This is the tastiest shrimp salad without any guilt: only a trace of oil makes it perfect for serving any dieter. If you want to feel healthy, but enjoy your food, this is the salad for you. You may want to garnish with additional green onions and chopped peanuts, but I find that placing the shrimp on the top is garnish enough.
Provided by Karen Barris Calabro
Categories Shrimp Salad
Time 57m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place grapes in a food processor or blender; process until pureed. Whisk pureed grapes, fish sauce, lime juice, garlic, chile sauce, and salt together in a bowl until dressing is well combined.
- Spoon about 2 tablespoons dressing and oil into a bowl; add shrimp. Reserve remaining dressing for the salad. Refrigerate shrimp until chilled and marinated, 15 to 20 minutes.
- Place eggplant in a roasting pan and spray with enough cooking spray to coat.
- Roast eggplant in the preheated oven until browned, about 15 minutes. Transfer eggplant to the reserved dressing.
- Preheat an outdoor grill for high heat and lightly oil the grate. Remove shrimp from marinade and discard marinade.
- Cook shrimp on the hot grill until visibly pink on the bottom, about 3 minutes. Flip shrimp and cook until cooked through but not dry, 4 to 5 minutes. Remove shrimp from grill and allow to rest.
- Combine bok choy, pea shoots, carrots, cucumbers, mint, cilantro, peanuts, and green onions in a large bowl; add eggplant with dressing and shrimp and toss well.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 29.4 g, Cholesterol 172.6 mg, Fat 7.6 g, Fiber 8.6 g, Protein 27.1 g, SaturatedFat 1.2 g, Sodium 2879.4 mg, Sugar 17.2 g
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