Orange Ginger Shrimp Skewers Food

ORANGE-GINGER SHRIMP SKEWERS

Steps:

• Combine first 9 ingredients in a bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator for 15 minutes.
• Remove shrimp from dish, reserving marinade. Thread shrimp and orange quarters alternately onto each of 8 skewers (8 inches in length).
• Heat large grill pan, coated with cooking spray, over medium-high heat. Cook skewers 4 minutes on each side or until done, basting with reserved marinade.

ORANGE-GINGER SHRIMP SNACKS

Steps:

• In blender, place all ingredients except shrimp; process until well blended.
• In resealable large food-storage plastic bag, place shrimp. Pour oil mixture over shrimp; let stand at room temperature 15 minutes to marinate. Soak bamboo skewers in water while shrimp are marinating.
• Drain shrimp, discarding marinade. Thread shrimp onto bamboo skewers; place on ungreased cookie sheet.
• Broil 6 inches from heat for 3 to 5 minutes, turning once, until shrimp turn pink. With kitchen scissors, cut each skewer into 3 pieces.

GRILLED SHRIMP SKEWERS WITH SOY SAUCE, FRESH GINGER AND TOASTED SESAME SEEDS

Steps:

• Soak 4-inch wooden skewers in cold water for 1 hour. Thread 1 shrimp onto each skewer so that the shrimp lie flat.
• Whisk together the soy, garlic, ginger, sesame oil, white wine vinegar, lime juice and peanut oil together in a small bowl. Place shrimp skewers onto a plate and drizzle with peanut oil to lightly coat. Season with salt and pepper.
• Heat grill. Grill shrimp 2 minutes per side or until just cooked through. Place shrimp on a platter, drizzle with vinaigrette and sprinkle with sesame seeds.

ORANGE AND ROASTED GARLIC SHRIMP SKEWERS

Steps:

• Preheat grill to high. Place garlic in the center of a piece of aluminum foil, drizzle with the olive oil and season with salt and pepper to taste. Place on the grill, close the cover and let roast for 30 to 40 minutes, until garlic is soft. Squeeze roasted cloves into a bowl. Heat the side burner. Place the orange juice and 1/2 of the reserved shrimp shells in a medium saucepan, bring to a boil and cook orange juice is reduced to 3/4 cup. Strain the reduced orange juice into a blender and add the roasted garlic and olive oil and blend until smooth. Let cool completely. Place shrimp in a large baking dish, pour the orange/garlic marinade over and toss to coat. Let marinate in the refrigerator for 1 hour. Thread 5 shrimp onto each skewer, season with salt and pepper to taste and grill for 2 to 3 minutes on each side, or until just cooked through. Remove to a platter and sprinkle with chopped parsley and basil.

GRILLED SHRIMP SKEWERS WITH ORANGE GLAZE

Steps:

• Heat oil in a small saucepan over medium-high. Add onion, garlic, and thyme; season with salt. Cook until onion is translucent, about 3 minutes. Add orange concentrate and brown sugar. Bring to a boil, then cook until syrupy and reduced to a scant 1 cup, 8 to 10 minutes. Add vinegar and jalapeños; cook 1 minute. Let cool 10 minutes. Set aside 1/4 cup glaze for serving.
• If using wooden skewers, first soak in water 30 minutes, then drain (to prevent burning). Lay 6 shrimp side by side; slide a skewer through head ends to secure together. Thread a second skewer through tail ends. Spread shrimp slightly so there are small gaps between them. Repeat with remaining shrimp.
• Preheat grill to high; brush grates with oil. Grill bread, flipping once, just until lightly charred and crisp in places, 1 to 2 minutes total. Transfer to a platter or board; brush with oil.
• Brush shrimp with half of remaining glaze and grill, turning once, until opaque and almost cooked through, about 3 minutes. Brush with more glaze, turning a few times to caramelize, until just cooked through, about 1 minute more. Remove from grill and brush with some of reserved glaze. Serve over grilled bread, with remaining reserved glaze on the side.

ORANGE AND ROASTED GARLIC SHRIMP SKEWERS

Steps:

• Preheat oven to 325°F. Place garlic and wine in center of foil sheet. Sprinkle with salt and pepper. Enclose with foil; crimp edges to seal. Bake until garlic is very tender, about 50 minutes. Squeeze garlic between fingers to release cloves. Transfer garlic and any cooking liquid to blender.
• Meanwhile, combine orange juice and reserved shrimp shells in heavy medium saucepan. Boil until liquid is reduced to 3/4 cup, about 10 minutes. Strain liquid into blender with garlic; discard shrimp shells. Puree until mixture is smooth. Cool marinade completely. Mix shrimp and marinade in bowl. Cover; chill 1 1/2 hours. Drain marinade.
• Thread 5 shrimp onto each skewer. Place parsley in shallow dish. Coat 1 side of each shrimp skewer with parsley.
• Spray large nonstick skillet with nonstick spray. Place skillet over medium-high heat. Add 6 shrimp skewers to skillet, parsley side down; cook until shrimp are pink and just cooked through, about 1 1/2 minutes per side. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 6 shrimp skewers.
• Spoon barley with greens onto plates. Top with shrimp and serve.

SKEWERED GINGER SHRIMP WITH PLUMS

Steps:

• In a large bowl, combine shrimp and plums. Drizzle with 1/4 cup marinade; toss to coat. Alternately thread shrimp and plums on 4 metal or soaked wooden skewers., On a lightly oiled rack, grill skewers, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 6-8 minutes, turning occasionally and basting frequently with remaining marinade during the last 3 minutes of cooking. Serve with green onion and, if desired, sesame seeds and lime wedges.

SHRIMP WITH ORANGE AND GINGER

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.