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Receta Barbecued Shrimp With Ginger And Lime
by Global Cookbook

Barbecued Shrimp With Ginger And Lime
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Ingredientes

  • 1 lb large shrimp - (16 to 20 count)
  • 2 x limes each cut 4 wedges
  • 2 Tbsp. minced fresh cilantro
  • 3 Tbsp. freshly-squeezed lime juice
  • 3 Tbsp. extra virgin olive oil
  • 1 Tbsp. chopped ginger
  • 1 Tbsp. brown sugar
  • 1 lrg garlic clove chopped
  • 1 tsp grated lime zest
  • 1 tsp Asian sesame oil

Direcciones

  1. In a large bowl, whisk together lime juice, extra virgin olive oil, ginger, brown sugar, garlic, lime zest and sesame oil. Set aside.
  2. Peel and de-vein the shrimp leaving the tails intact. Add in shrimp to marinade and toss to coat thoroughly. Cover bowl or possibly place contents of bowl in a large re-sealable plastic food storage bag and chill for at least 1 hour.
  3. Pre-heat grill or possibly broiler. Thread shrimp and lime wedges onto 8 skewers, dividing proportionately.
  4. Cook shrimp skewers directly over medium-warm fire for about 5 min or possibly till shrimp are bright pink, turning once during cooking or possibly cook directly under the broiler, 3 to 4 inches from the heat source.
  5. For each serving place two skewers on top of a finely minced salad mix like radicchio and endive, or possibly romaine and arugola. Sprinkle with minced cilantro leaves.
  6. This recipe yields 4 servings.
  7. Comments: Fresh limes give this very fast and easy dish a real hit of citrus flavor. The smoky shrimp with an Asian edge are perfect for outdoor summer cooking, although they're equally as good when broiled.
  8. Wine Recommendation: This is a perfect Sauvignon Blanc dish. Look for a French Sancerre or possibly one of the fresh and grassy versions from California or possibly New Zealand. Robert Mondavi's Fume Blanc is a Californian classic and you cannot do better than New Zealand's Cloudy Bay.