Best Shrimp And Beef Skewers With Soy And Scallion Butter Recipes

Grilled Shrimp Skewers With Soy Sauce, Fresh Ginger and Toasted image

Provided by CutiePieHentai

Categories < 30 Mins

Time 19m

Yield 8 serving(s)

Number Of Ingredients 10

24 large shrimp
1/2 cup light soy sauce
2 garlic cloves, finely chopped
1 tablespoon gingerroot, freshly grated
1 tablespoon toasted sesame oil
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
1/4 cup peanut oil, plus extra for drizzling
salt and pepper
2 tablespoons toasted sesame seeds

Steps:

Soak 4-inch wooden skewers in cold water for 1 hour.
Thread shrimp onto each skewer so that the shrimp lie flat.
Whisk together the soy, garlic, ginger, sesame oil, white wine vinegar, lime juice and peanut oil together in a small bowl.
Place shrimp skewers onto a plate and drizzle with peanut oil to lightly coat.
Season with salt and pepper.
Heat grill.
Grill shrimp 2 minutes per side or until just cooked through.
Place shrimp on a platter, drizzle with vinaigrette and sprinkle with sesame seeds.

Nutrition Facts : Calories 124.2, Fat 10.4, SaturatedFat 1.7, Cholesterol 32.2, Sodium 1063.2, Carbohydrate 2.5, Fiber 0.7, Sugar 0.4, Protein 6

Mini Shrimp Cakes with Ginger Butter image

Provided by Giada De Laurentiis

Categories appetizer

Time 1h25m

Yield 15 shrimp cakes

Number Of Ingredients 14

3 tablespoons vegetable olive oil
5 large button mushrooms, stemmed, chopped into 1/4-inch pieces (about 4 ounces)
2 large shallots, minced
1 medium carrot, diced into 1/4-inch pieces
1 pound extra-large shrimp, peeled and deveined
3 tablespoons plain breadcrumbs
1 large egg
Zest of 1/2 large lemon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 stick unsalted butter, at room temperature
One 1/2-inch-long piece fresh gingerroot, peeled and finely grated (about 4 teaspoons)
2 teaspoons soy sauce
1/4 cup vegetable oil, plus extra as needed

Steps:

For the shrimp cakes: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms, shallots and carrots. Cook, stirring frequently, until the carrots begins to soften, 6 to 7 minutes. Transfer the mixture to a food processor. Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper. Pulse until combined but still chunky. Form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands. Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.
For the ginger butter: Mix together the butter, ginger and soy sauce in a medium bowl, using a rubber spatula, until combined. Place the mixture on a piece of plastic wrap. Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1-inch in diameter. Refrigerate until firm, at least 30 minutes. When ready to serve, slice the butter into 1/4-inch-thick pieces.
Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add half of the patties and cook until golden, 3 to 4 minutes per side. Cook the remaining patties, adding extra oil if needed. Serve the shrimp cakes while still warm with a slice of ginger butter on top.