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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
1/2 cup vegetable oil (preferably peanut oil)
1 tbsp sesame oil
2 tbsp grated ginger
4 coarsely chopped green onions
1 tbsp finely chopped lemon (or orange) zest, plus additional for garnish
1 tbsp coarsely ground black pepper
1 tbsp light soy sauce
1 tsp crushed hot red chili (piquin or santaka)
2 crushed star anise
2 lb medium or large shrimp, shelled and deveined, tails left on
Heat vegetable oil and sesame oil over moderate heat in a wok or heavy skillet, until a piece of ginger will foam when dropped into oil. Remove pan from heat. Add ginger, green onions, lemon (or orange) zest, black pepper, light soy sauce, red chili and star anise. Let marinade sit at room temperature for 2 to 3 hours to allow oil to flavor. Strain oil and press on solids to extract as much flavor as possible.
Put flavored oil into a resealable plastic bag, add shrimp, and toss to coat. Refrigerate for 4 to 8 hours, turning bag a couple of times.
Soak 12 bamboo skewers in water for 15 minutes before using. Remove shrimp and reserve marinade. Thread shrimp on skewers, using 2 parallel skewers spaced about 1/2 inch apart (6 sets of skewers total). This will hold shrimp in place and make turning them easy.
Heat grill to medium hot and grill shrimp, turning and basting occasionally with reserved marinade, for about 5 minutes or until they are pink and opaque. Garnish with lemon zest and serve warm or hot. Makes 6 to 8 servings as an appetizer or 4 as a main course.
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LEMON PEPPER SHRIMP
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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
1/2 cup vegetable oil (preferably peanut oil)
1 tbsp sesame oil
2 tbsp grated ginger
4 coarsely chopped green onions
1 tbsp finely chopped lemon (or orange) zest, plus additional for garnish
1 tbsp coarsely ground black pepper
1 tbsp light soy sauce
1 tsp crushed hot red chili (piquin or santaka)
2 crushed star anise
2 lb medium or large shrimp, shelled and deveined, tails left on
Heat vegetable oil and sesame oil over moderate heat in a wok or heavy skillet, until a piece of ginger will foam when dropped into oil. Remove pan from heat. Add ginger, green onions, lemon (or orange) zest, black pepper, light soy sauce, red chili and star anise. Let marinade sit at room temperature for 2 to 3 hours to allow oil to flavor. Strain oil and press on solids to extract as much flavor as possible.
Put flavored oil into a resealable plastic bag, add shrimp, and toss to coat. Refrigerate for 4 to 8 hours, turning bag a couple of times.
Soak 12 bamboo skewers in water for 15 minutes before using. Remove shrimp and reserve marinade. Thread shrimp on skewers, using 2 parallel skewers spaced about 1/2 inch apart (6 sets of skewers total). This will hold shrimp in place and make turning them easy.
Heat grill to medium hot and grill shrimp, turning and basting occasionally with reserved marinade, for about 5 minutes or until they are pink and opaque. Garnish with lemon zest and serve warm or hot. Makes 6 to 8 servings as an appetizer or 4 as a main course.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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