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Shrimp with Ginger-Herb Butter

Shrimp with Ginger-Herb Butter


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8 appetizer or 4 main-course servings

Ingredients

  • 6 tablespoons (3/4) butter, room temperature
  • 1/4 cup (packed) chopped fresh cilantro
  • 2 tablespoons chopped fresh chives
  • 2 teaspoons minced peeled fresh ginger
  • 2 teaspoons oriental sesame oil
  • 24 uncooked large shrimp, peeled, deveined

Recipe Preparation

  • Preheat broiler. Mix first 6 ingredients in small bowl until well blended; season to taste with salt and pepper. Brush 13x9x2-inch metal pan with some of seasoned butter. Arrange shrimp in single layer in prepared pan; sprinkle lightly with salt and pepper. Spread all of butter mixture over shrimp, dividing equally. Broil shrimp just until opaque in center, about 2 minutes. Transfer shrimp to plates. Spoon butter from pan over shrimp. Serve with lime wedges.

Recipe by Kathy Johnson of New Orleans LouisianaReviews Section

Ginger Garlic Sesame Shrimp

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

In a hurry? I get it. Some days there just isn't enough time to get everything done that needs to be done!

Those days are the reason I keep a bag of shrimp in the freezer. Shrimp quickly defrost in cold water and cook in only a few minutes.

My favorite way to cook shrimp is to stir fry it, just barely enough to cook it through. Too much cooking and you end up with something rubbery and dry.

This stir fry shrimp is perfect for a quick midweek meal. You marinate the shrimp in a soy sauce mixture with ginger, sesame oil, garlic, and rice vinegar, and then cook it on almost-smoking high heat for just a couple of minutes.

Toss with some sliced green onions, sprinkle with sesame seeds and you're done! Great with rice, noodles, spinach, or bok choy.

Ginger Sesame Marinade Swaps and Substitutions

  • For a less salty marinade, use reduced sodium soy sauce instead of regular soy sauce.
  • Substitute honey for the brown sugar.
  • Add extra garlic and/or ginger if you want those flavors to stand out.

Can This Be Made With Pre-Cooked Shrimp?

Pre-cooked shrimp does not work in this recipe because the marinade must be used on raw shrimp to season it properly.

How To Thaw Shrimp Fast

An overnight thaw in the refrigerator is best for shrimp, but if that's not possible, thaw frozen shrimp in a large bowl of cold water. Change the water every 10 minutes. Depending on the size of the shrimp, it should thaw in about 30 minutes.

5 Great Dishes to Serve With Sesame Shrimp


The Bon Appetit Cookbook: Fast Easy Fresh (Hardcover)

Inspired by the popular Fast Easy Fresh feature in Bon Appetit and written in the user-friendly, approachable style so familiar to the magazine's 6 million readers, this cookbook is a must for people who want everyday dinners that are quick, delicious, and contemporary. These are not the old-fashioned, lackluster choices found in most 30-minute cookbooks and cooking shows. The Bon Appetit Fast Easy Fresh Cookbook is all about ease, speed--and taste. There are 1,100 exciting, flavorful recipes, with dishes that take a fun, modern spin like Arugula Salad with Olives, Pancetta, and Parmesan Roasted Garlic Beef Stew Linguine with Winter Pesto Shrimp with Ginger-Herb Butter Grilled Steak with Fresh Garden Herbs and Peach Pie with Berry Jam. All of the recipes are simple enough for weeknights, but with their focus on fresh ingredients and vibrant flavors, they're really special enough for weekends, too.

Illustrated throughout with handsome line drawings and 32 pages of beautiful new color photographs, this collection of favorite Bon Appetit recipes is sure to quickly become the go-to resource for home cooks everywhere, whether they're beginners or simply looking to stay on top of their game. For everyone who's eager to make truly satisfying and delicious meals--without spending a lot of time in the kitchen--this is the cookbook to reach for every night of the week.

Inspired by the popular "Fast Easy Fresh" feature in Bon Appetit and written in the user-friendly, approachable style so familiar to the magazine's 6 million readers, this cookbook is a must for people who want everyday dinners that are quick, delicious, and contemporary. These are not the old-fashioned, lackluster choices found in most 30-minute cookbooks and cooking shows. The Bon Appetit Fast Easy Fresh Cookbook is all about ease, speed—and taste. There are 1,100 exciting, flavorful recipes, with dishes that take a fun, modern spin like Arugula Salad with Olives, Pancetta, and Parmesan Roasted Garlic Beef Stew Linguine with Winter Pesto Shrimp with Ginger-Herb Butter Grilled Steak with Fresh Garden Herbs and Peach Pie with Berry Jam. All of the recipes are simple enough for weeknights, but with their focus on fresh ingredients and vibrant flavors, they're really special enough for weekends, too.

Illustrated throughout with handsome line drawings and 32 pages of beautiful new color photographs, this collection of favorite Bon Appetit recipes is sure to quickly become the go-to resource for home cooks everywhere, whether they're beginners or simply looking to stay on top of their game. For everyone who's eager to make truly satisfying and delicious meals—without spending a lot of time in the kitchen—this is the cookbook to reach for every night of the week.


Child & Family Agency cookbook sure to please many palates

Published July 15. 2015 12:01AM

Amy J. Barry, Special to The Day

From refreshing summer salads and grilled meats and fish to hearty winter soups and stews, plus luscious desserts for every season, you’ll find it all in “Palate Pleasers,” a new cookbook published by and for the benefit of Child & Family Agency of Southeastern Connecticut.

Judi Mitchell, East Lyme auxiliary member, is credited with coming up with the idea of the cookbook fundraiser. She had experience with printing a similar cookbook for Montgomery College in Maryland and agreed to compile the book, which includes 320 recipes.

“The thing we really aim for is that all the proceeds are going to serve the children of Child & Family,” Mitchell says. “With budget cuts, any money we can raise will help the children.”

Members of the East Lyme Lyme/Old Lyme Essex New London/Waterford Mystic/Noank/Stonington and Groton auxiliaries, along with board members and staff, contributed their own favorite tried-and-true recipes, as well as those passed down from friends and relatives.

June Hoye, also an East Lyme auxiliary member, remarks that cookbooks like this will tell historians about the favorite foods of families at the beginning of the 21st century, but more important, it will help to connect us to our past.

“Many of us have been lucky enough to have inherited boxes of faded recipes or well-worn notebooks, treasures which serve as cherished memories of families and friends,” Hoye says. “Recipes are like poems they demonstrate what has sustained us through the years.”

Hors d’oeuvres in the cookbook are as classic as Hot Crabmeat Dip and as current as Goat Cheese Kisses with hazelnuts, apricots and figs.

For these warmer months, refreshing salads include Grilled Chicken & Peach Salad and Mediterranean Salad made with green beans, white beans, oranges and feta.

Included are a variety of tasty chili recipes — most unusual is Pumpkin & Turkey Chili and Clam Chili.

Vegetable lovers will find flavorful and inventive recipes such as Garlicky Turnip Fries with Pomegranate Ketchup and Roasted Brussels Sprouts with Capers, Walnuts & Anchovies.

In addition, local restaurants and markets have shared some of their most popular recipes, including, from Mystic, Go Fish’s Marinated Seafood Salad and Crab Cakes and The Steak Loft’s Flourless Chocolate Torte and Blueberry Bread Pudding from East Lyme, Flanders Fish Market & Restaurant’s Saut Sole With Brown Butter Macadamia Nut Sauce and, from Niantic, The Spice Club’s Pad Thai and Rice Soup.

Also included, from eateries in Old Lyme, are Anne’s Kitchen Catering’s Rustica Cheese Dip, Marinated Grilled Swordfish, Shrimp with Ginger Herb Butter and Blueberry Banana Muffins Old Lyme Inn’s Strawberry Balsamic Vinaigrette with Tandoori Spices Café Flo’s Lamb Ragu Old Lyme Seafood’s Steamed Salmon and for the somewhat ambitious cook, The Bee and Thistle’s Deconstructed Beef Wellington, Chef Pillion’s Signature Dish.

SAUT짭 SOLE WITH BROWN BUTTER MACADAMIA NUT SAUCE

Courtesy of Flanders Fish Market and Restaurant

2 tablespoons extra-virgin olive oil

3 tablespoons butter, cubed and softened

3 tablespoons macadamia nuts, toasted and chopped

½ cup haricot verts, blanched and saut in garlic

Heat oil in sauté pan until wrinkles form . Season fish with salt and pepper. Place fish gently in pan, presentation side down. Sauté fish until golden brown. Transfer to a warmed plate and cover with foil to keep warm. Add butter and chopped macadamias to fish pan. Whisk until butter and nuts begin to turn a hazelnut color. Add lemon segments and juice to stop the browning. Add chopped parsley. Plate fish and drizzle with sauce. Serve with the haricot verts — and mashed potatoes, if desired.


4. Chili Powder

photo credit: gkdavie / http://theaudiochick.blogspot.com/

If you've ever had Mexican food, you may recognize that familiar spicy-but-smoky smell coming from your food. You can thank good ol' chili powder for that. It's made from peppers (commonly cayenne) that have been dried and pulverized to a fine powder. Since the seeds aren't included when the peppers are ground, the pepper's naturally smoky flavor is maintained without adding much heat. It's perfect for those who can't tolerate the spiciness that plain cayenne powder offers. The chili peppers used in our Southwest Seasoning and Chipotle Powder are just perfect for a chicken chili or to kick up chicken tacos.


Recipe Summary

  • 2 (4 ounce) fillets red snapper
  • 1 tablespoon olive oil
  • 1 lemon, juiced
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • ¼ cup chopped green onions
  • 1 teaspoon ground ginger

Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.

Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.


The Bon Appetit Cookbook: Fast, Easy, Fresh Hardcover – 1 October 2008

Culled from Bon Appetit magazine's "Fast, Fresh, Easy" column, this recipe compendium is one of the largest available for those who love to cook and eat well but lack time on weeknights to make dishes that require hours to prepare. Although Fairchild forgoes estimates of how long each dish may take to make, and a number of entries may not qualify as "fast" for some cooks, especially beginners, the recipes are generally simple, if not foolproof, and cover a vast territory of cuisines. Ingredient lists are short, seldom running over 10 items and rely on the use of the freshest, finest foods available a helpful shopping guide at the beginning is a welcome aid to those not yet versed in the ingredients' seasonality or optimal appearance. Similarly, a wealth of boxed hints and tips offer an extra level of help to get people cooking confidently. Even if the "fast" and "easy" labels don't always apply, anyone looking for a reliable source of relatively uncomplicated, tasty dishes will be thrilled to find this. (Oct.) (Publishers Weekly, July 21, 2008)

From the Inside Flap

It's 4 p.m. You're at your desk, in the car with the kids, or anywhere but in the kitchen.

Do you know where your dinner is?

Forget about lukewarm takeout, and don't even think of reaching for tired leftovers--with The Bon Appetit Fast Easy Fresh Cookbook, you'll have more than 1,100 quick and easy recipes at your fingertips, all using fresh, readily available ingredients in inventive new ways. This is the perfect book for everyone who wants to create healthful, delicious, and exciting food every night of the week.

Supermarkets and local farmers' markets are filled with diverse ingredients that add flavor, texture, and interest to your cooking. Use that qualilty as inspiration, and let this book be your guide as you use those ingredients to get dinner on the table in a flash. From Cilantro-Lime Crab Salad in Avocado Halves, Roasted-Garlic Beef Stew, and Linguine with Winter Pesto to Shrimp with Ginger-Herb Butter, Grilled Steak with Fresh Garden Herbs, and Peach Pie with Berry Jam, you'll find a wide range of flavorful dishes inside that take a fun, modern spin.

For more than half a century, Bon Appetit has been the go-to source for straight-forward, sophisticated recipes, each with a contemporary twist. Now more than ever we also want to be conscientious about choosing responsibly sourced ingredients and healthy foods. The experts at Bon Appetit show how, in the most comprehensive collection--ever--of the magazine's best, most delicious, fast and easy recipes. As a cookbook, Fast Easy Fresh is unparalleled--every recipe is simple to use and has been tested with care by the Bon Appetit Test Kitchen--and it will become your indispensable source for all the tips, hints, and tricks you need to keep you on top of your game.

Eating local, eating better, eating fresh--it all starts HERE, in The Bon Appetit Fast Easy Fresh Cookbook.

From the Back Cover

Full of fresh, delicious recipes that are fast enough for a weeknight, special enough for a weekend. Bon Appetit makes it easy to find just the right recipe and pull it together in no time at all.


The Bon Appetit Cookbook

Inspired by the popular "Fast Easy Fresh" feature in Bon Appetit and written in the user-friendly, approachable style so familiar to the magazine's 6 million readers, this cookbook is a must for people who want everyday dinners that are quick, delicious, and contemporary. These are not the old-fashioned, lackluster choices found in most 30-minute cookbooks and cooking shows. The Bon Appetit Fast Easy Fresh Cookbook is all about ease, speed—and taste. There are 1,100 exciting, flavorful recipes, with dishes that take a fun, modern spin like Arugula Salad with Olives, Pancetta, and Parmesan Roasted Garlic Beef Stew Linguine with Winter Pesto Shrimp with Ginger-Herb Butter Grilled Steak with Fresh Garden Herbs and Peach Pie with Berry Jam. All of the recipes are simple enough for weeknights, but with their focus on fresh ingredients and vibrant flavors, they're really special enough for weekends, too.

Illustrated throughout with handsome line drawings and 32 pages of beautiful new color photographs, this collection of favorite Bon Appetit recipes is sure to quickly become the go-to resource for home cooks everywhere, whether they're beginners or simply looking to stay on top of their game. For everyone who's eager to make truly satisfying and delicious meals—without spending a lot of time in the kitchen—this is the cookbook to reach for every night of the week.


Prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.

In a 1 1/4-quart pot, add the water and ginger, and bring to a boil for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger.

Remove it from the heat, strain, and add the lime juice and honey to taste. Enjoy your ginger tea.

  • The secret to the perfect healing ginger tea is lots and lots of fresh ginger, simmered for a long time to bring out the flavor. You really can't overdo it, so feel free to add as much ginger as you want and keep it simmering for as long as you want.
  • The roots are typically about 1 inch in diameter, and a 2-inch section should yield about 2 tablespoons of sliced ginger. When measuring by weight, a 2-inch segment should be about 1/2 ounce.
  • If you have leftover ginger root, you can freeze it to use later.
  • For tea throughout the week, make a big batch by doubling or tripling the recipe. Store the tea in a sealed container in the refrigerator. Drink it cold or heat it up one cup at a time within a week for the freshest taste.
  • When storing ginger tea, you may notice some sediment form. It's common for particles from the strained ginger to settle, and it's safe to drink. To avoid it, strain the tea through one or two layers of cheesecloth.

Recipe Variations

  • Sweeten the tea with agave nectar rather than honey. You can also enjoy this tea unsweetened, depending on your health goals or personal taste.
  • Try this recipe with brown rice syrup or monk fruit as an alternative sweetener.
  • Switch from lime to lemon juice fresh is best for either. Both citrus fruits are great flavor companions to ginger and give the tea a hint of vitamin C.

Does Ginger Need to Be Peeled Before Making Tea?

Peeling ginger root is not necessary and a matter of personal preference. Many people never peel the root, especially for a recipe like ginger tea when it's not consumed. Others prefer to peel older roots and leave the younger roots intact. If you choose to leave the peel, be sure to rinse and scrub the root thoroughly to remove any dirt or debris.

What Are the Health Benefits of Ginger Tea?

For many people, ginger tea is a favorite way to reap the benefits of ginger root. The spice has long played a role in traditional medicine, particularly as a digestive aid for things like upset stomach, nausea, and constipation relief. However, for some people, ginger can provoke gastrointestinal problems. Ginger also has anti-inflammatory, antimicrobial, and antioxidant properties, and may offer relief from headaches, colds, and pain caused by inflammation  . Researchers continue to look at its possible benefits for various diseases. While there are few side effects to drinking ginger tea, it's always a good idea to discuss it with your doctor.


Jubilee

Author: Toni Tipton-Martin
Publsiher: Clarkson Potter
Total Pages: 320
Release: 2019-11-05
ISBN 10: 1524761745
ISBN 13: 9781524761745
Language: EN, FR, DE, ES & NL

“A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times JAMES BEARD AWARD WINNER • IACP AWARD WINNER • IACP BOOK OF THE YEAR • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • Chicago Tribune • The Atlantic • BuzzFeed • Food52 Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration. Praise for Jubilee “There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s Jubilee.”—Sam Sifton, The New York Times “Despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.”—The New Yorker “Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”—Kitchn “Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.”—Taste



Comments:

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  4. Suthclif

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