Sweet And Sour Skewered Shrimp Recipes

Steps:

• In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes. , Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times.

Steps:

• Whisk together the canola oil, lime juice, brown sugar, vinegar, red pepper flakes, lime zest, garlic, ginger, basil and salt in a bowl. Put the shrimp in a large zip-top plastic bag and pour in the marinade. Refrigerate 20 minutes.
• Meanwhile, make the sauce: Whisk the sweet chili sauce, peach preserves and mustard in a bowl.
• Preheat a grill to medium high. Oil the grill rack. Thread the shrimp and lime wedges onto skewers. Grill 1 1/2 minutes on each side. Serve with the sauce.

Steps:

• Whisk all the marinade ingredients together in a small bowl. Add the shrimp to a large resealable plastic bag and pour in the marinade. Refrigerate for 20 minutes.
• Preheat the grill to medium-high heat.
• Oil the grill rack with a clean kitchen towel dipped in olive oil.
• Skewer the shrimp, adding 1 or 2 wedges of lime onto each skewer. Grill for 1 1/2 minutes on each side. Remove from grill to a platter and serve with the Chili Cocktail Sauce.
• Add all the ingredients to a serving bowl and mix well.

Steps:

• Season shrimp with salt and pepper. Heat a large, heavy skillet (preferably cast iron) over high; swirl in 2 tablespoons oil. Add shrimp and cook, stirring occasionally, until opaque, 1 to 2 minutes; transfer to a plate. Add remaining 1 tablespoon oil and bell pepper to skillet; cook, stirring, until pepper has softened, about 3 minutes. Add garlic, ginger, pineapple, and scallions; cook 1 minute.
• Stir jam and vinegar into skillet; bring to a boil and cook until reduced and syrupy, about 1 minute. Return shrimp to pan and toss until coated and heated through, about 1 minute. Season to taste; serve over rice, sprinkled with more vinegar and pepper.

Steps:

• In a large nonstick skillet, cook onion in 2 tablespoons sweet-and-sour sauce over medium heat for 3 minutes. Stir in the peas; cook and stir for 3-5 minutes or until crisp-tender. Add the shrimp, corn, soy sauce and remaining sweet-and-sour sauce; heat through. Serve with rice.

Steps:

• To make the broth, peel the shrimp, saving the shells (about 5 cups). Refrigerate the shrimp. In a heavy pot, heat the oil over high heat. When nearly smoking, add the shells, lemongrass, ginger and chili powder and toss for 3 minutes, or until the shells are toasted. Add 8 cups water and tomatoes and bring to a boil. Reduce heat and simmer uncovered for 1 hour, or until reduced by half. Strain the broth through a fine sieve, pressing down on the shells to extract liquid. (You should have 5 cups; if you have less add water to equal 5 cups.) Discard solids.
• To make the soup, return the broth to the pot. Add the sesame oil, pineapple and fish sauce and simmer, uncovered, 10 minutes. Add the scallions, lime juice, sugar, and 1 pound of the reserved shrimp. (Save the rest for another use.) Heat until the shrimp are cooked through, about 5 minutes. Season with salt and pepper, stir in the cilantro and serve.

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook shrimp and red-pepper flakes until shrimp are opaque. Transfer to a plate. Heat 1 1/2 teaspoons oil and cook bell pepper until crisp-tender, 1 minute. Add Del Monte® Sliced Peaches in Heavy Syrup, bring to a boil and cook until thickened. Stir in shrimp and ginger. Sprinkle with cilantro and serve over rice with lemon wedges.

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add the pasta and cook as per package directions and drain.
• Meanwhile, heat 2 tablespoons oil in a 12 inch skillet, over medium-high heat, add onions and cook 2 minutes then add broccoli and continue to cook, stirring, an additional 5 minutes.
• Add shrimp; season with salt and pepper and cook, stirring, for 3-5 minutes until shrimp are no longer pink.
• Stir in sweet and sour sauce and the pasta too, tossing with tongs so that ingredients are well blended.
• Remove from heat; divide onto plates and serve immedietly.

Steps:

• In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes.
• Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times.

Steps:

• Combine brown sugar, lemon juice, molasses, basil, vegetable oil, mustard, honey, clove, ranch dressing, chili powder, and garlic in a large bowl. Toss in shrimp to coat, cover, and refrigerate for 2 hours. Meanwhile, soak wooden skewers in hot water to prevent burning on the grill.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Thread shrimp tightly on to skewers. Cook on the top rack of the grill for approximately 4 minutes, or until the shrimp turns pink on one side. Flip shrimp and cook for an additional 2 to 4 minutes, or until there are no signs of grey. Use a fork to remove shrimp from the skewers.

Steps:

• For the Sauce:.
• In a small saucepan warm the peanut oil over medium heat.
• Add the ginger and garlic.
• Cook until golden brown, about 60 to 90 second, stirring often.
• Add the marmalade, rice vinegar, dijon mustard and soy sauce and stir until the marmalade has melted.
• Remove from heat and set aside at room temperature.
• If made ahead, warm the sauce over medium heat until the marmalade has melted again.
• Shrimp:.
• In a large bowl mix the oil, salt, chile powder, paprika and pepper.
• Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly with the spices.
• Thread shrimp onto metal skewers or you can also use a fish basket.
• Heat grill to 500 to 550 degrees (high heat).
• With the grill lid closed, grill shrimp over Direct high heat until just opaque in the center and firm to touch, 3-5 minutes, turning once.
• Serve warm with as much sauce as you like drizzled over the top or use as a dipping suace.

Steps:

• Soak the wooden skewers in cold water for at least 30 minutes before using.
• Arrange one rack in the center and one rack in the upper third of the oven. Preheat the oven to 450°F (230°C).
• Make the sauce: Add ¼ cup (60 ml) sweet chili sauce, the honey, soy sauce, lime juice, liquid smoke, and garlic to a small bowl and whisk to combine. Set aside.
• Build the skewers: Onto each wooden skewer, thread 1 piece of bell pepper, 2-3 pieces of red onion, 1 shrimp, and 1 piece of mango. Repeat to make a second layer. Continue with the remaining ingredients and skewers.
• Arrange the skewers on a rimmed baking sheet and season on both sides with the salt and pepper. Brush both sides of the skewers with the smoky sweet chili sauce.
• Transfer to the center oven rack and bake for 5 minutes. Turn the oven to broil and move the pan to the upper rack. Broil for 3-5 minutes, until lightly charred in spots.
• Remove the skewers from the oven and brush with the remaining 2 tablespoons of sweet chili sauce. Transfer to a platter, sprinkle with the cilantro, and serve with lime wedges alongside.
• Enjoy!