Shrimp » Susan's Home

Grilled Ginger Shrimp/Green Beans

American, Main Dish, Shrimp Comments Off

Oct 062007

Serves: 4
Time: 00:30

Ingredients

1 lb large shrimp, peeled (tail on) and drained 2 tbs canola oil 4 tsp grated ginger 2 cloves garlic minced 1/2 tsp salt 1 1/2 lb fresh green beans 2 c rice 1 sm white onion, diced 1/4 tsp crushed red chilies 2 tbsp soy sauce 1 tbsp rice wine vinegar 2 tbsp hoisin sauce 1/2 tsp sesame oil

Directions

1. In bowl, combine shrimp, 1 tbsp canola oil, 2 tsp ginger, 1/2 of the garlic and salt. Refrigerate 1 hr. 2. In boiling salted water, cook beans til tender (3-5min). Cool beans in ice water, drain and reserve. 3. Steam rice. 4. In fry pan over med-high heat warm canola oil and onion and saute about 4-5 min. 5. Add remaining ginger, garlic and chilies. Saute 2min. Add soy sauce, vinegar, hoisin sauce and sesame oil. Stir until thick (2-3 min.) 6. Add beans and cook until heated through and glazed, keep warm. 7. Thread shrimp on skewers and grill until opaque (2-3 min per side)

Curried Shrimp

Indian, Main Dish, Shrimp Comments Off

Sep 282007

RECIPENAME Curried Shrimp
COURSE_DISH Main Dish
CUISINE Indian
MAININGREDIENT Shrimp
SERVES 04 Servings
TIME_HH_MM 00:50
NOTES
NOTE: select “File/Load Database” and select other data templates: – RecipeBasic – RecipeDetailed – WebResources – ReadMe (how to download and use 50 ready-to-use data templates)

INGREDIENTS

2 oranges
1 pound large shrimp, peeled and deveined
1 tablespoon hot curry powder
Salt and freshly ground black pepper
2 tablespoons olive oil
1 small onion, cut into 1/4-inch dice
2 stalks celery, strings removed, cut into 1/4-inch dice
1 teaspoon dried oregano
1 cup tomato juice
1/2 cup heavy cream
Cinnamon Basmati Rice with Golden Raisins Sprigs
fresh oregano, for garnish

DIRECTIONS

Using a citrus zester or the small holes of a box grater, zest oranges. Squeeze juice of oranges into a small bowl. Set zest and juice aside.
In a large bowl, combine half of the zest with shrimp, 1 1/2 teaspoons curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.
Heat 1 tablespoon oil in a large skillet over medium heat. Cook shrimp until bright pink, 2 minutes per side. Transfer to a plate.
Heat remaining tablespoon oil. Add onion, celery, dried oregano, and remaining 1 1/2 teaspoons curry powder; cook until onion is translucent, about 4 minutes. Add orange and tomato juices; cook until liquid starts to thicken, about 8 minutes.
Return shrimp to skillet, and cook until heated through, about 2 minutes. Stir in cream. Add remaining orange zest; season with salt and pepper. Serve over rice, and garnish with fresh oregano.