SHRIMP WITH ORANGE AND GINGER
This recipe is from Le Gordon Bleu Quick and Easy book. I have made it several times and its very tasty. It is good to serve over rice.
Provided by Britgal
Categories No Shell Fish
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel the ginger and grate it in a bowl.
- Finely chop the garlic and add it to the ginger with the crushed chillies, salt and pepper and sesame oil.
- Add the shrimp cover and marinate at room temperature for 15 minutes.
- Meanwhile thinly slice the red pepper.
- Slice the scallions on the diagonal keeping the white and green separate.
- Peel and segment the oranges, catching the juice in a bowl.
- There should be 3 or 4 tbsp of juice.
- Heat a wok or skillet over moderately high heat unil hot.
- Add the shrimp and stir fry for a few minutes until pink all over.
- Remove with a slotted spoon and set aside.
- Heat the sunflower in the pan, then add the red pepper and white parts of the scallions and stir fry until soft.
- Mix in the orange segments and juice, then return the shrimp and any juices to the pan and stir until mixed and heated through.
- Serve with the green parts of the scallions over rice.
- 5 minutes prep time, 10 to 15 marinating and 8 minutes cooking time.
GRILLED GARLIC-AND-BLACK-PEPPER SHRIMP
Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.
Provided by Harneet Baweja
Categories Bon Appétit Dinner Summer Grill Shrimp Shellfish Seafood Pepper Chile Pepper Lime Quick & Easy Skewer
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with salt. Thread shrimp onto sets of 2 skewers.
- Prepare a grill for medium-high heat; clean grates well, then oil. Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.
STICKY CRISPY ORANGE SHRIMP
The inspiration for this recipe is a dish called orange chicken that the family loves from their favorite take-out restaurant in Tulsa. Here the chicken has been substituted with shrimp, a perfect vehicle for citrus flavors.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the sauce: Put the orange juice, ginger, honey, soy sauce, cornstarch, crushed red pepper, vinegar, sesame oil, salt and garlic in a small nonstick skillet over medium heat and whisk thoroughly to incorporate the cornstarch into the liquid. If you have a few lumps remaining, that is fine. Heat until bubbling and starting to thicken, about 5 minutes. Remove from the heat and set aside.
- For the crispy shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
- Add the flour, salt and pepper to a shallow dish. Crack the eggs into a second shallow dish and beat well. Place the panko in a third dish. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg and finally in the breadcrumbs, pressing to make sure each shrimp has an even coating.
- Fry the shrimp in 2 batches, flipping halfway through, until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
- Before serving, add the sauce to the bottom of a bowl. Add the shrimp and toss gently to coat. Serve over rice and garnish with the sliced scallions.
SHRIMP WITH GINGER-CHILI SAUCE
Sweet and peppery ginger complements spicy chili sauce in this cook-friendly shrimp stir-fry. It's ideal for nights when a quick, wholesome dinner is in order. -Carole Resnick, Cleveland, OH
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Pat shrimp dry with paper towels. In a large bowl, combine shrimp and cornstarch. In a small bowl, combine the orange juice, soy sauce, honey, vinegar and chili sauce; set aside., In a wok or large skillet, stir-fry garlic and ginger in oil for 30 seconds. Add shrimp; stir-fry for 3 minutes. Stir half of the onions into the orange juice mixture; add to the pan., Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and shrimp turn pink. Sprinkle with remaining onions. Serve with rice.,
Nutrition Facts : Calories 269 calories, Fat 6g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 405mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
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