Glazed Maya Shrimp With Carrot Ginger Sauce Food

CARROT SESAME SHRIMP STIR-FRY RECIPE BY TASTY

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 carrots, diced
• 1 cup snow pea, sliced
• 2 cloves garlic, minced
• 1 tablespoon sesame seed, plus more for garnish
• 1 tablespoon low sodium soy sauce
• 2 tablespoons sesame oil
• ½ teaspoon salt, divided

Steps:

• Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
• Pour in the shrimp and season with ¼ teaspoon of the salt.
• Fry the shrimp for 1 minute on each side.
• Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
• Toss in the carrots and remaining ¼ teaspoon of salt and sauté for a few minutes until they begin to soften.
• Add in the snow peas, garlic, and soy sauce and sauté until the garlic becomes fragrant, about 30 seconds.
• Toss the shrimp back into the pan, sprinkle on the sesame seeds, and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
• Divide the mixture evenly between 4 bowls and sprinkle with a few more sesame seeds, if desired.
• Enjoy!

GLAZED MAYA SHRIMP WITH CARROT-GINGER SAUCE

Ingredients:

• 3/4 cup honey
• 1/2 teaspoon ground coriander
• 1/2 piece star anise
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• 1/2 stick cinnamon
• 3 tablespoons lemon juice
• 1 1/2 teaspoons grated fresh ginger
• 1/2 teaspoon minced garlic
• 3 1/2 packed tablespoons fresh cilantro
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 cups fresh carrot juice
• 1 tablespoon ginger juice
• Salt and freshly ground black pepper
• Extra virgin olive oil
• 8 jumbo Maya shrimp, peeled and deveined
• 1/2 cup cooked cranberry or other beans
• 1/2 cup blanched, chopped bok choy
• 1/2 cup peeled, diced jicama

Steps:

• In a small saucepan, combine honey, coriander, star anise, cumin, cloves, cinnamon, 1 tablespoon lemon juice, ginger, garlic, 1 1/2 tablespoons cilantro, vinegar, ketchup and soy sauce. Bring to a simmer, and reduce until syrupy, about 25 minutes.
• In a small saucepan, combine carrot and ginger juices and remaining cilantro. Bring to a simmer, and reduce by three-quarters. Remove from heat, strain and season with salt and pepper.
• Preheat oven to 350 degrees. Preheat a grill or large skillet. Lightly oil shrimp, and season with salt and pepper. Grill or sear until barely pink, 1 to 2 minutes each side. Transfer to baking sheet, brush with honey glaze. Bake until just firm, about 5 minutes.
• Heat 1 tablespoon oil in heavy skillet over medium-high heat. Add beans, bok choy and jicama, and sauté until hot. Stir in remaining lemon juice. Divide among 4 plates. Interlock two shrimp, and place on top. Sauce edge of plate; serve immediately.

GINGER-HONEY GLAZED SHRIMPS

Ingredients:

• 1 lb tiger shrimp (jumbo size, peeled, cleaned)
• 1/4 cup soy sauce
• 1/4 cup honey
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger (minced)
• 1 tablespoon fresh garlic (minced)
• 1/2 teaspoon black pepper
• 2 fresh lemon wedges (optional)
• 2 teaspoons cornstarch

Steps:

• Make sure shrimps are completely thawed and drained.
• Preheat the oven to broil.
• In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper.
• Add cornstarch and whisk.
• Pour over shrimps, turning to coat.
• Marinade for 30 minutes or longer.
• When finished marinating, transfer marinade to a small saucepan, add cornstarch and simmer.
• Lightly grease the foil with sesame oil on the oven-proof dishpan before placing the marinaded shrimps.
• Broil shrimps for about 6 mins(depending on the size of the shrimps, do not over or undercooked), brush shrimps often with sauce.
• When shrimps are cooked, place the shrimps on a bed of rice(individual serving), pour over with the rest of the marinade, sprinkle with fresh lemon juice if desired.