Toasted Sesame Seed Asian Grilled Shrimp Food

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SOUTHEAST ASIAN-STYLE GRILLED SHRIMP WITH AROMATIC HERBS



Southeast Asian-Style Grilled Shrimp with Aromatic Herbs image

Even more impressive than the presentation is how these grilled jumbo shrimp pack a punch. They're marinated with Asian-inspired ingredients such as sesame oil, lemongrass, hot chile pepper, curry powder, and Thai basil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 14

24 jumbo shrimp, head-on, peeled and deveined
2 tablespoons toasted sesame oil
Coarse salt and freshly ground pepper
2 tablespoons chopped fresh ginger
1 tablespoon chopped fresh garlic
1 tablespoon chopped fresh hot chile
1 tablespoon curry powder
1 tablespoon chopped fresh lemongrass
1/4 cup chopped fresh Thai basil
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup freshly squeezed lime juice
1/4 cup fish sauce
1 tablespoon sugar

Steps:

  • Preheat a grill: If using a charcoal grill, make a fire in your grill with the coals placed off to one side. When the coals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
  • Brush shrimp with sesame oil and season with salt and pepper. Place shrimp on grill near, but not directly over, the coals and cook, turning once, until shrimp are opaque, 3 to 4 minutes per side. Remove from heat and transfer to a large nonreactive bowl.
  • Add ginger, garlic, chile, curry powder, lemongrass, Thai basil, mint, cilantro, lime juice, fish sauce, and sugar to bowl with shrimp. Toss to combine. Serve immediately.

GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE



Grilled Shrimp Salad with Sesame Ginger Vinaigrette image

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 6

8 medium-large raw shrimp, peeled and deveined
Ginger Sesame Vinaigrette (recipe below)
1 pkg. (12 oz.) DOLE® Very Veggie®
10 cherry tomatoes, cut in half
2 medium mushrooms, thinly sliced
2 green onions, diagonally sliced

Steps:

  • Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
  • Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
  • Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups.

TOASTED SESAME SEED ASIAN GRILLED SHRIMP



Toasted sesame seed Asian grilled shrimp image

I wanted to try this out first before I made this for company coming in a couple of weeks. It really turned out good, phew...and when I make the marinade next time I'll make a lot more of it to freeze. We had this with risotto & fresh asparagus and a garden salad. These were suppose to go on the BBQ but our winds kicked up so I...

Provided by Irisa Raina 9

Categories     Seafood

Time 1h35m

Number Of Ingredients 7

1 pound cleaned " tail on " shrimp ~ 26/30 count
½ cup sliced green onions " white and green parts "
2 & ½ tablespoons sesame seeds
1 ~ 13 ounce jar plum preserves
¼ cup soy sauce
1 cup pineapple juice from a 20 ounce can of canned pineapple chunks " not in heavy syrup " reserving the pineapple for another meal
1 teaspoon sriacha hot sauce " optional " but this really puts it over the top!

Steps:

  • 1. Place the shrimp and green onions in a large zip baggie and refrigerate.
  • 2. In a dry skillet roast/toast sesame seeds, till they are slightly toasted. You'll know they are done when you can smell them. Once you start to smell them, watch them carefully as they will burn in a nano second.
  • 3. Remove the pan off the hot part of the stove and let the seeds cool in the pan.
  • 4. Once the pan has cooled add the preserves, soy sauce, pineapple juice & hot sauce simmer very slowly till it had reduced by 1/2. This should be thick at this point. How long this part will take depends on your stove, everyone's is different. I simmered mine about 20 to 25 minutes. Just make sure you stir it every 5 minutes or so. Let it cool.
  • 5. This must be very cool before you add it to the shrimp!
  • 6. In the baggie with the shrimp and green onions add ½ of the cooled marinade and seal and refrigerate for at least 1 hour. Take it out and turn it over a couple of times so all the shrimp gets marinated.
  • 7. Reserve the other ½ of the marinade for another meal.
  • 8. Before you put the shrimp on the skewers you'll want to put them into a collider and drain them off for about 5 minutes. You'll want to do this to avoid flair ups if you are grilling them.
  • 9. When you are ready to grille the shrimp, take two skewers at a time holding them side by side, and put the shrimp on them " this is the messy part " once you have them all on the skewers, grill them for about 5 minutes per side.

GRILLED SHRIMP SKEWERS WITH SOY SAUCE, FRESH GINGER AND TOASTED SESAME SEEDS



Grilled Shrimp Skewers with Soy Sauce, Fresh Ginger and Toasted Sesame Seeds image

Provided by Bobby Flay

Categories     appetizer

Time 1h19m

Yield 4 to 6 servings

Number Of Ingredients 11

Wooden skewers (4-inch)
24 large shrimp
1/2 cup light soy sauce
2 cloves garlic, finely chopped
1 tablespoon grated fresh ginger
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 1 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.

SESAME SHRIMP TOASTS



Sesame Shrimp Toasts image

Enjoy a Chinese dim sum favorite with your party guests. The shrimp paste is easy to make, and the deep frying doesn't require a big time commitment. Look for very thinly sliced white bread in the grocery store-if you can't find it, regular sliced bread can be thinned out with a quick pass of a rolling pin!

Provided by Food Network Kitchen

Categories     appetizer

Time 1h15m

Yield 40 toasts (12 to 15 servings)

Number Of Ingredients 17

2 tablespoons lemon juice
Vegetable oil, for frying
1 large egg white
1-inch piece ginger, roughly chopped
1 small clove garlic, roughly chopped
3 tablespoons soy sauce
1 tablespoon plus 1 teaspoon toasted sesame oil
1 tablespoon dry sherry
Kosher salt
1 1/2 teaspoons light brown sugar
Freshly ground black pepper
3/4 pound peeled and deveined large shrimp, tails removed
3 scallions, thinly sliced
1 small inner stalk celery, very finely chopped
6 whole water chestnuts, very finely chopped
2 teaspoons sesame seeds, plus more for garnish
10 slices very thinly sliced white sandwich bread

Steps:

  • Make the shrimp paste: Process the egg white, ginger, garlic, 1 tablespoon of the soy sauce, 1 tablespoon of the sesame oil, the sherry, 3/4 teaspoon salt, 1/2 teaspoon of the brown sugar and several grinds of pepper in a food processor until all the ginger and garlic are pureed. Add the shrimp, and pulse until a thick paste forms. Transfer to a medium bowl, and fold in 2/3 of the scallions, the celery, water chestnuts and sesame seeds. (The shrimp paste can be refrigerated for up to 1 day.)
  • Trim the crusts from the bread, and evenly divide the shrimp paste among the slices (about 2 heaping tablespoons each). Spread out into an even layer that completely covers the bread.
  • Make the dipping sauce: Whisk together the remaining 2 tablespoons soy sauce, 1 teaspoon sesame oil and 1 teaspoon brown sugar, the lemon juice and a large pinch of salt in a small bowl.
  • Fry the toasts: Line a baking sheet with paper towels. Fill a large, wide skillet with straight sides, with about 1 inch of vegetable oil. Attach a deep-fry thermometer to the skillet, and bring the oil to 375 degrees F over medium heat. Being careful of the hot oil splashing, put 5 to 6 shrimp toasts in the oil shrimp-side down and fry until the shrimp and the edges of the bread are golden brown, 2 to 3 minutes. Flip the pieces, and continue to fry until the bottoms are golden brown, about 1 minute more. (Adjust the heat as needed to maintain the temperature.) Transfer the shrimp toasts to the prepared baking sheet, and dab the tops with a paper towel to absorb some of the excess oil. Sprinkle the toasts all over with the remaining scallions and some sesame seeds and salt. Cut each toast into 4 triangles, and serve hot with the dipping sauce on the side.

SESAME SHRIMP



Sesame Shrimp image

My husband tells me this quick recipe looks elegant and tastes awesome!

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 teaspoons lemon juice
1/4 teaspoon garlic powder
Dash lemon-pepper seasoning
1/2 pound medium shrimp, peeled and deveined
Hot cooked rice, optional
1 tablespoon sesame seeds, toasted

Steps:

  • In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.

Nutrition Facts :

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