Shrimp With Ginger Hoisin Glaze Recipes

Steps:

• 1. Mix the hoisin sauce, rice vinegar, brown sugar, garlic, ginger and soy sauce together. Add oil to a skillet or wok. Add the shrimp and then pour the sauce over the shrimp cook until shrimp turns pink. Add the scallions and cook 1 more minute. Serve

Steps:

• Remove shells from shrimp. De-vein and rinse. Pat dry on paper towels. Mix water, cornstarch, soy sauce and hoisin sauce in a small bowl. Set aside. Heat oil in wok; add ginger and garlic. Add shrimp and stir fry until they change to a pink color (about 5 minutes). Add scallions and stir fry for 1 minute; add sauce mixture and cook for 2 minutes.

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.

Steps:

• In a heavy saute pan or wok, heat oil on medium-high until barely smoking. Add shrimp and ginger and saute for about 2 minutes.
• Add the soy sauce and lemon juice, and cook for 1 minute.
• Add the hoisin, and saute for 1 more minute or until the shrimp are well coated and fully cooked. Serve hot over rice.