Foodie Blogroll

Thursday, March 17, 2011

Ginger Sesame Grilled Shrimp Skewers

Since I just posted the recipe for the rice in this photo... I thought I would share how I made the shrimp. Now I don't eat shrimp, but I do make it for my family. I always get these skewers already cleaned and skewered when they are on sale at Publix. That way I can make my family happy and I don't have to clean shrimp. When I make recipes that call for shrimp I usually just replace the shrimp with scallops. This time I did the shrimp for them and bought a few scallops for myself, but them Maranda wanted to try a I let her have one of mine.

I just marinade it all with a sesame dressing that you can use for a dressing or marinade.

1 piece about 1" peeled ginger root (minced)
1/2 cup rice wine vinegar
1 tablespoon chopped shallot
1/4 cup olive oil
2 teaspoons sesame oil
1 tablespoon tomato paste
2 teaspoons mirin
1 pinch salt
2 tablespoons soy sauce
1 teaspoon garlic chili sauce
sesame seeds
If using it for a dressing I add some pureed carrots and celery.
Whisk together ingredients and marinade the shrimp in a zipper baggie. It works well for scallops, and tuna steaks too. I usually sprinkle the sesame seeds on later. If doing a seared tuna I roll it in black and white sesame seeds before searing.

Grill the skewers on a hot grill for around 3 minutes per side until nice and pink. Grill or pan fry the scallops.

Just a few shots taken at the Ringling Museum grounds.

and another Gulf of Mexico sunset refection.

See you all tomorrow!