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Ginger-Shrimp Skewers

This recipe includes a marinade for your shrimp, plus instructions for adding them to a skewer with pea pods and mandarin oranges. The tasty result makes a great cocktail dish.


* 16 fresh or frozen large shrimp in shells (about 12 ounces)
* 1 1/2 cups water
* 1 teaspoon finely shredded orange peel
* 3 tablespoons orange juice
* 1 tablespoon white wine vinegar
* 1 teaspoon toasted sesame oil or olive oil
* 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
* 1/8 teaspoon salt
* 1/8 teaspoon cayenne pepper
* 1 clove garlic, minced
* 16 fresh pea pods
* 8 canned mandarin orange sections
* Reduced-sodium soy sauce (optional)


Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). In a large saucepan, bring the water to boiling. Add shrimp. Cover and simmer for 1 to 3 minutes or until shrimp are opaque. Drain. Rinse shrimp with cold water; drain.

Place shrimp in a resealable plastic bag set in a shallow bowl. Add the orange peel, orange juice, vinegar, oil, ginger, salt, cayenne pepper, and garlic to bag. Seal bag; turn to coat shrimp. Marinate in the refrigerator for 1 to 2 hours.

Place pea pods in a steamer basket over boiling water. Cover and steam for 2 to 3 minutes or just until tender. Rinse with cold water; drain.

Drain shrimp, discarding marinade. Wrap each shrimp with a pea pod. On each of eight 6-inch skewers, thread two wrapped shrimp and one mandarin orange section. If desired, serve with soy sauce.

Make-Ahead Directions: Prepare as directed in Step 1. Place shrimp in an airtight container; seal. Chill for up to 24 hours. Continue as directed in Step 2 through 4.

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