SHRIMP PLACE

domingo, 3 de octubre de 2010

Posted by Cubano Libre

ASIAN GRILLED SHRIMP

Ingredients:

3 garlic cloves, whole, smashed
3 slices fresh ginger
1 tablespoon rice wine
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon sesame seeds
2 teaspoons five spice powder
1 teaspoon sesame oil
1 pound shrimp
Directions:
Combine all ingredients except shrimp in a medium bowl and mix thoroughly. Add shrimp and toss to coat. Cover and refrigerate for 30 minutes. Preheat grill to high. Remove shrimp from marinade, reserving the liquid, and place directly on grill. Cook 1 to 2 minutes each sides, until color turns pink. Place reserved marinade in a small saucepan, removing the ginger slices. Bring to a boil and simmer until liquid is reduced by half. Drizzle over cooked shrimp and serve.

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Ingredients:

Dressing
½ cup salad oil
¼ cup vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
¼ teaspoon salt
Dash cayenne
Pinch pepper

Salad
1 ½ pounds asparagus, thick ends removed,
1 pound cooked shrimp, shelled and cleaned
1 slice fresh lemon
1 medium red bell pepper, sliced
¼ cup sliced green onion
2 tablespoons minced fresh parsley
Lettuce leaves
1 ounce grated Monterey Jack cheese
Directions:

Dressing

Combine everything in large mixing bowl or blender and mix until combined. Salad: Bring a large pot of water to a boil. Add asparagus and boil 2 minutes, until bright green. Drain and chop asparagus. Place asparagus, shrimp, lemon, and prepared dressing in medium mixing bowl. Toss to combine and refrigerate. Meanwhile, combine red pepper, green onion, and parsley in small mixing bowl.To serve, drain shrimp mixture and arrange on plate with lettuce and cheese. Serve with bell pepper mixture atop shrimp and asparagus.

Ingredients:

5lb shrimp, shelled.
2lb butter.
4 tablespoons chopped parsley.
4 teaspoons cayenne pepper.
4 teaspoons black pepper, to taste.
2 tablespoons chopped rosemary leaves.
2 teaspoons fresh-squeezed lemon juice.
Half cup of Worcester sauce.
6oz beer.
5-10 cloves garlic, finely minced.
1 medium onion, finely minced.
3 ribs celery, finely minced.

Directions:

Melt a stick of the butter in a skillet. Saute the garlic, onions, celery, parsley, rosemary and seasoning blend for about three minutes. Melt the rest of the butter. Add the beer. Add the sauteed stuff, Worcester sauce and lemon juice. Drown the shrimp in the seasoned butter, using as many baking dishes as you need. Make sure the shrimp are more or less submerged. If they aren't, melt more butter and add tothe sauce. Bake in a 350F oven until the shrimp turn pink (15 to 20 mins). Serve in big bowls and put in a handful of shrimp and ladle lots of the spicy butter sauce over it.

Ingredients:

Bean Salsa
1 15-ounce can black beans, rinsed and drained
1 medium mango, peeled and chopped (about 1 cup)
1 small red bell pepper, chopped (about 1/2 cup)
2 to 3 medium sliced green onions (about 1/4 cup)
2 tablespoons orange juice
1 tablespoon red wine vinegar
1/2 teaspoon grated orange peel

Shrimp
1 tablespoon orange juice
1 tablespoon vegetable oil
1/2 teaspoon grated orange peel
1 1/2 teaspoons of chopped fresh thyme OR 1/2 teaspoon dried thyme leaves
1 clove garlic, finely chopped
3/4 pound raw medium shrimp, peeled and deveined

Directions:

Prepare the bean salsa: combine all ingredients in large mixing bowl; toss to combine. Prepare the shrimp: mix the remaining ingredients in a medium bowl. Spray a 10-inch nonstick skillet with nonstick cooking spray; heat over medium-high. Add the shrimp mixture and cook, turning shrimp once, until pink. Divide the salsa among 4 serving plates and arrange shrimp mixture atop.

SHRIMP PLACE

domingo, 3 de octubre de 2010

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