Time 20m Yield 2 servings. Number Of Ingredients 12 Steps:
In a large skillet, saute ginger and garlic in butter and oil for 1 minute or until tender. Stir in the tomatoes, broth, 1-1/2 teaspoons parsley and 1-1/2 teaspoons basil. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until the shrimp turn pink. Add the pasta and remaining parsley and basil; toss to coat.
Time 35m Yield 8 servings Number Of Ingredients 10 Steps:
Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes. Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.
Time 20m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Combine all but the shrimp in a glass bowl with lid. Add shrimp toss to coat and marinade for 20 minutes. Remove shrimp from marinade and discard marinade. To grill:. Heat grill to high. Place shrimp soaked wooden skewers or metal skewers on a clean well oil grates cooking to mark on all sides. or. Stir fry:. I in a hot wok coated with oil for 3-4 minutes till pink. Do not over cook. Garnish with fresh herbs and scallions. Serve as an appetizer or over rice for a meal.
Time 17m Yield 8 servings Number Of Ingredients 7 Steps:
Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.
Yield 2 servings Number Of Ingredients 22 Steps:
In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes. Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside. In a wok or large skillet, heat 1 tablespoon canola oil and ½ teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside. Add the remaining tablespoon of canola oil and ½ teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2-3 minutes. Season with the salt. Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine. Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately. Enjoy!
Time 20m Yield 4 Number Of Ingredients 8 Steps:
Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.
Yield 4 servings Number Of Ingredients 8 Steps:
Place shrimp in a sealable bag or medium bowl. In a small bowl or measuring cup, mix marinade ingredients. Pour half of the marinade on the shrimp. Save the other half for later. Let the shrimp marinate in the refrigerator for at least 15 minutes. In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over. Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce. Serve the shrimp with sauce and garnish with green onion. Enjoy!
Time 15m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Gently heat the olive oil in a wide, heavy sillet. Add all the remaining ingredients except the shrimp and parsley. Cook very gently, stirring occasionally, for 15 minutes. Raise heat and stir in the shrimp. Cook, tossing the shrimp constantly in the hot oil, until they just turn pink and begin to curl. DO NOT OVERCOOK!! Scrape the shrimp mixture into a bowl. Cover and allow to marinate in the refregerator for a day or so. Sprinkle with parsley before serving.
