Thursday, January 17, 2013

Garlic & Ginger Glazed Shrimp

12 Jumbo Shrimp (3 per person)
1 tablespoon of lemon juice
1 tablespoon of lime juice
zest of 1 lemon and lime 
1 1/2 tablespoon of Fresh Ginger
2 Minced Cloves of Garlic
1/4 cup of low sodium Soy Sauce
1 tablespoon Rice Wine Vinegar
1 Tablespoon of Orange Marmalade ( I used thick cut with texture)
2 teaspoons of Chili Garlic Sauce (find it in the Asian aisle)
Green onion for garnish 

In a saucepan over medium high heat add all ingredients except Shrimp and Citrus Zest. Cook sauce until it begins to thicken and coats the back of a spoon. When sauce is done lower heat to simmer. Peel and devein shrimp and butterfly, place in a pot of boiling water and immediately reduce to simmer and cover. Cook until they turn pink making sure to not over cook the Shrimp. Drain Shrimp and toss into the sauce and coat.  Plate Three shrimp per person and top with zest of Lemon and Lime, garnish with green onion if desired

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