Tag Archives: seafood

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Ginger-Garlic Shrimp

Ingredients
You can add some diced red bell pepper to give this full-flavored dish a splash of color.

Can be prepared in 45 minutes or less.

  • 1 pound uncooked shrimp, peeled, deveined
  • 1 tablespoon oriental sesame oil or vegetable oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1/4 teaspoon dried crushed red pepper
  • 3 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 1/2 cup canned low-salt chicken broth
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 6 green onions, cut into 1/2-inch pieces
  • 1 cup snow peas
  • Cooked rice

Preparation
Combine first 5 ingredients in medium bowl. Add 1 tablespoon soy sauce and toss to coat. Let stand 15 minutes.

Meanwhile, place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in vinegar, sugar and 2 tablespoons soy sauce.

Heat wok or heavy large skillet over high heat. Add shrimp mixture, green onions and snow peas and stir-fry until shrimp are pink and almost cooked through, about 3 minutes. Add cornstarch mixture; stir until sauce thickens, about 1 minutes. Serve with rice.

Serves 4.

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Grilled Lobster with Ginger, Garlic, and Soy Sauce

Ingredients

For food safety, it is very important to grill the lobsters immediately after they have been boiled and split.

  • 1 1/2 cups olive oil
  • 9 tablespoons soy sauce
  • 6 garlic cloves, minced
  • 6 tablespoons minced peeled fresh ginger
  • 6 2-pound live lobsters
  • 6 tablespoons chopped green onions

Preparation
Cook first 4 ingredients in medium saucepan over low heat until garlic and ginger begin to brown, about 8 minutes. Set aside. (Sauce can be made 1 day ahead. Cover; chill. Rewarm before using.)

Prepare barbecue (medium-high heat). Drop 1 lobster headfirst into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to baking sheet. Return water to boil. Repeat with remaining lobsters.

Transfer 1 lobster, shell side down, to work surface. Place tip of large knife in center of lobster. Cut lobster lengthwise in half from center to end of head (knife might not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through shell if necessary. Repeat with remaining lobsters.

Place lobster halves, meat side up, on barbecue. Brush meat with some basting sauce; sprinkle with salt and pepper. Cover barbecue; grill lobsters until just opaque in thickest portion of tail, about 9 minutes. Remove from barbecue; arrange lobsters on platter. Brush with more sauce and sprinkle with green onions. Serve, passing remaining sauce separately.

Makes 6 servings.