Tried this marinade last night - it turned out excellent. Flavor is very good but not overpowering, you still get to enjoy the taste of the shrimp as well.
Modifications:
1. We were rushed for time, so I skipped the cooking the marinade and basting with it. The shrimp came out crisp and juicy and very tasty, and we didn't miss having a marinade/sauce at all. Next time I will try it w/the cooked down marinade to see how that changes the experience.
2. Since we weren't going to cook/baste I left the oil out of the marinade. Didn't seem to have any negative affects on the results.
3. Didn't skewer alternating shrimp and vegetables - I used the method of skewering shrimp where you butt them up against each other front-to-back, tails overlapping the previous shrimp, creating a kind of larger mass shrimp-patty, as recommended in the weber grilling site - that worked very well. My wife had made a separate stir fry for veggies...
4. Left out the cilantro. I can't stand cilantro...taste gives me the heebeejeebees...just my personal hell, don't let it bother you.
We were using this to finish up some shrimp left over from another meal, and only had about 12 smallish shrimp (maybe around 2" or so in length stretched out w/out heads). I made about 1/4 portion of the marinade, which turned out to be plenty, reducing quantities of everything appropriately except the garlic, crushed a couple of small cloves in our garlic press.
Recommend giving this a try...I suspect the marinade would be excellent with many types of seafood. I know we'll be using this again...I'm thinking this could be great with Ono.
Sorry about the lack of pics, but as noted we were in hurry-up mode, cook/eat/hurry out the door to the show and I just never even thought about pics in the rush.
Shrimp Kabobs in Ginger Marinade
Source: Weber
Prep time: 10 minutes
Grilling time: 6 minutes
Main Ingredient: 2 pounds large shrimp, peeled and deveined
2 tablespoon(s) Minced ginger
1 Minced garlic clove
1/4 cup(s) rice wine vinegar
1/2 cup(s) lime juice
2 tablespoon(s) brown sugar
1/4 cup(s) oil
1 tablespoon(s) sesame oil
1 tablespoon(s) chopped cilantro
2 pound(s) large shrimp, peeled and deveined
1 bunch scallions, cut into 1" lengths
1 large red bell pepper, cut into 1" dice and blanched
In a large bowl, whisk together ginger, garlic, rice wine vinegar, lime juice, brown sugar, oil, sesame oil, and cilantro. Add the shrimp. Toss to coat shrimp; cover and refrigerate for 1 hour.
Remove shrimp from marinade. Pour marinade into a small saucepan. Bring to a boil and boil for one full minute. Remove from heat.
Alternately thread shrimp, scallions, and peppers on skewers. Place skewers in center of cooking grate.
Grill 4 to 6 minutes until shrimp turn pink and opaque, turning once halfway through grilling time, and basting with reserved marinade. Serve warm over rice or Chinese noodles.
Makes 6 servings.
Modifications:
1. We were rushed for time, so I skipped the cooking the marinade and basting with it. The shrimp came out crisp and juicy and very tasty, and we didn't miss having a marinade/sauce at all. Next time I will try it w/the cooked down marinade to see how that changes the experience.
2. Since we weren't going to cook/baste I left the oil out of the marinade. Didn't seem to have any negative affects on the results.
3. Didn't skewer alternating shrimp and vegetables - I used the method of skewering shrimp where you butt them up against each other front-to-back, tails overlapping the previous shrimp, creating a kind of larger mass shrimp-patty, as recommended in the weber grilling site - that worked very well. My wife had made a separate stir fry for veggies...
4. Left out the cilantro. I can't stand cilantro...taste gives me the heebeejeebees...just my personal hell, don't let it bother you.
We were using this to finish up some shrimp left over from another meal, and only had about 12 smallish shrimp (maybe around 2" or so in length stretched out w/out heads). I made about 1/4 portion of the marinade, which turned out to be plenty, reducing quantities of everything appropriately except the garlic, crushed a couple of small cloves in our garlic press.
Recommend giving this a try...I suspect the marinade would be excellent with many types of seafood. I know we'll be using this again...I'm thinking this could be great with Ono.
Sorry about the lack of pics, but as noted we were in hurry-up mode, cook/eat/hurry out the door to the show and I just never even thought about pics in the rush.
Shrimp Kabobs in Ginger Marinade
Source: Weber
Prep time: 10 minutes
Grilling time: 6 minutes
Main Ingredient: 2 pounds large shrimp, peeled and deveined
2 tablespoon(s) Minced ginger
1 Minced garlic clove
1/4 cup(s) rice wine vinegar
1/2 cup(s) lime juice
2 tablespoon(s) brown sugar
1/4 cup(s) oil
1 tablespoon(s) sesame oil
1 tablespoon(s) chopped cilantro
2 pound(s) large shrimp, peeled and deveined
1 bunch scallions, cut into 1" lengths
1 large red bell pepper, cut into 1" dice and blanched
In a large bowl, whisk together ginger, garlic, rice wine vinegar, lime juice, brown sugar, oil, sesame oil, and cilantro. Add the shrimp. Toss to coat shrimp; cover and refrigerate for 1 hour.
Remove shrimp from marinade. Pour marinade into a small saucepan. Bring to a boil and boil for one full minute. Remove from heat.
Alternately thread shrimp, scallions, and peppers on skewers. Place skewers in center of cooking grate.
Grill 4 to 6 minutes until shrimp turn pink and opaque, turning once halfway through grilling time, and basting with reserved marinade. Serve warm over rice or Chinese noodles.
Makes 6 servings.
