GINGER-MINT GRILLED SHRIMP RECIPE – NYT COOKING
Provided by: Ali Slagle
Total time: 15 minutes
Yield: 4 servings
|1 1/2 pounds large shrimp, peeled and deveined, tails on|
|1 (1/2-inch) piece ginger, peeled|
|1 cup firmly packed mint leaves|
|1 small lime|
- Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)
- Meanwhile, pat the shrimp dry, then transfer to a medium bowl and season with 1 1/2 teaspoons salt and lightly coat with olive oil. Set aside. Coarsely chop the ginger, then add the mint and a pinch of salt. Finely chop the ginger and mint together until homogenous. Transfer to a small bowl, finely grate 1/2 teaspoon lime zest into the bowl, and mix to combine. Cut the lime into wedges for serving.
- When you’re ready to grill, take the shrimp, mint-ginger mixture, lime wedges, a tightly folded paper towel soaked in olive oil, a serving platter and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Add the shrimp perpendicular to the grates over the flame and cook until well browned, about 2 to 4 minutes. Flip and cook until opaque throughout, 1 to 2 minutes. (See Tips.)
- Transfer the shrimp to the platter and toss with the mint-ginger mixture and a squeeze of lime.
SHRIMP WITH CHILE AND MINT RECIPE | BON APPÉTIT
Provided by: The Bon Appétit Test Kitchen
Total time: 30 minutes
Cook time: 15 minutes
Yield: 4 Servings
|3 tablespoons vegetable oil, divided|
|1 1/2 pounds shrimp, peeled, deveined|
|1 Fresno chile or red jalapeño, seeded, thinly sliced|
|Kosher salt, freshly ground pepper|
|1/4 cup fresh lime juice|
|2 tablespoons fish sauce (such as nam pla or nuoc nam)|
|1 teaspoon honey|
|1 cup torn mint leaves|
|1/4 cup salted, roasted peanuts, crushed|
- Heat 1 Tbsp. oil in a medium skillet over medium-high heat. Add shrimp and chile and cook until shrimp are golden brown and opaque in the centers, about 1 minute per side; season with salt and pepper. Let cool.
- Meanwhile, whisk lime juice, fish sauce, honey, and remaining 2 Tbsp. oil in a large bowl. Add shrimp and mint; toss. Serve topped with crushed peanuts.
SPICY SHRIMP SALAD WITH MINT RECIPE – NYT COOKING
Provided by: Mark Bittman
Total time: 20 minutes
Yield: 4 to 6 servings
|2 pounds shrimp in the 15-to-30-a-pound range, peeled (deveined, if you like)|
|1 teaspoon minced garlic, or more to taste|
|1 teaspoon salt|
|1/2 teaspoon cayenne, or to taste|
|1 teaspoon paprika|
|4 tablespoons olive oil|
|2 tablespoons plus 2 teaspoons lemon juice|
|30 to 40 mint leaves|
|6 cups arugula and other greens|
- Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
- Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
- When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
- Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.
- The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.
@context http//schema.org, Calories 196, UnsaturatedFatContent 8 grams, CarbohydrateContent 3 grams, FatContent 11 grams, FiberContent 1 gram, ProteinContent 21 grams, SaturatedFatContent 2 grams, SodiumContent 862 milligrams, SugarContent 1 gram, TransFatContent 0 grams
LEMON MINT SAUCE WITH SHRIMP RECIPE | ALLRECIPES
Provided by: Dondre’
Categories: Shrimp Recipes
Total time: 30 minutes
Prep time: 30 minutes
Yield: 6 servings
|1 red bell pepper, julienned|
|¾ pound large cooked shrimp, peeled and deveined|
|½ cup chopped fresh mint leaves|
|¼ cup fresh lemon juice|
|2 teaspoons grated lemon zest|
|3 tablespoons olive oil|
|¾ teaspoon salt|
|¼ teaspoon ground black pepper|
|1 pound dry fettuccini pasta|
- Bring a large pot of lightly salted water to a boil. Meanwhile prepare the remaining ingredients.
- In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Mix thoroughly.
- Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain. Add the pasta to the shrimp mixture and toss to coat well.
Calories 396.1 calories, CarbohydrateContent 57.5 g, CholesterolContent 110.7 mg, FatContent 9.2 g, FiberContent 3.1 g, ProteinContent 22.2 g, SaturatedFatContent 1.5 g, SodiumContent 422.5 mg, SugarContent 3.3 g
MINT-MARINATED SHRIMP WITH GLASS NOODLES RECIPE | MARTHA STEWART
Provided by: Martha Stewart
Categories: Shrimp Recipes
|3/4 pound (about 16) large shrimp, shelled and deveined|
|1/2 cup fresh mint, coarsely chopped|
|1 garlic clove, minced|
|1 tablespoon plus 1 teaspoon fresh lemon juice|
|1/4 cup plus 2 tablespoons extra-virgin olive oil|
|2 tablespoons fresh lime juice|
|2 tablespoons fish sauce|
|1 tablespoon Asian chili sauce|
|1 tablespoon vegetable oil|
|1 teaspoon sugar|
|1 package cellophane noodles (3 3/4 ounces)|
|Coarse salt and cayenne pepper, to taste|
|1 cucumber, julienned|
|1 fresh Thai chile, thinly sliced|
|1 lime, quartered|
- Combine shrimp, mint, garlic, lemon juice, and 1/4 cup olive oil in a medium bowl. Cover, and refrigerate for 1 hour.
- Meanwhile, whisk together lime juice, fish sauce, chili sauce, vegetable oil, and sugar. Let stand until ready to use.
- Place noodles in a large bowl. Bring a pot of water to a boil; pour over noodles. Let stand until softened, 6 to 8 minutes. Drain, and rinse under cold water.
- Remove shrimp from marinade, and season with salt and cayenne. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp in a single layer. Cook until golden and cooked through, about 1 minute per side.
- Divide noodles among 4 serving bowls. Top with shrimp, cucumber, and chile. Drizzle lime juice mixture over the top, and serve with lime wedges.
How to cook shrimp and shrimp salad?
Directions. In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Mix thoroughly. Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain. Add the pasta to the shrimp mixture and toss to coat well. Light, delicious summer salad for backyard picnicking!
How to cook shrimp and Shrimp Pasta?
Bring a large pot of lightly salted water to a boil. In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain.
How to cook shrimp with olive oil?
Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again. Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat. Transfer the shrimp to a platter and serve.
How do you cook shrimp in pesto sauce?
Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper. Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again. Heat a heavy large skillet over high heat.