Shrimp Brochettes with Asian Glaze
Chef Larry's Recipe
POSTED: 10:20 am PDT June 6,
2005
UPDATED: 12:01 pm PDT June 6,
2005
ARCHIVED RECIPES CONTACT INFO |
- 12 each Shrimp, U/10 size, peeled, deveined, tail-on 12 each Red pear or grape tomatoes 8 each Red bell pepper chunks 4 each Green bell pepper chunks 4 each Yellow bell pepper chunks 8 each Red or yellow onion pieces 4 each Bamboo skewers soaked in water for two hours For the Marinade:
1/4 cup Orange juice 6 each Fresh basil leaves, minced 2 each Garlic cloves, minced 1 tbsp. Olive oil, extra virgin Salt to season Fresh ground black pepper to season Chef Larry's Asian Glaze (recipe follows) for service Chef Larry's Summer Vegatble Salad (recipe follows) for service Whole and minced chives to garnish
Prepare Chef Larry's Asian Glaze and Summer Vegetable Salad per recipes, reserve. Alternate placement of shrimp, tomato, peppers and onion on skewers, using three shrimp for each. Place shrimp brochettes in shallow non-reactive dish. Combine orange juice, garlic, basil and olive oil. Season with salt and pepper. Pour mixture over shrimp brochettes and marinate for 4 hours. Preheat grill or grill pan. Drain shrimp brochettes and place on grill. Cook until slightly firm and opaque (about 3 minutes on each side). Portion Chef Larry's Summer Vegetable Salad on serving plates. Place grilled shrimp brochettes on plates and drizzle generously with Chef Larry's Asian Glaze. Garnish with chives and serve. Makes 4 Servings Chef Larry's Asian Glaze
Ingredients
- 1 1/4 cup Orange juice 1/2 tsp. Fresh ginger minced 1/2 cup Brown sugar 1/3 tsp. Garlic, minced 2 each Green onions, minced 1 tsp. Curry powder 1/2 tsp. Ground cloves 1/2 tsp. Ground cinnamon 1/2 cup Soy sauce 2 tsp. Cornstarch
Place 1 cup of orange juice, ginger, brown sugar, garlic, green onion, spices and soy sauce in a sauce pan. Bring to a simmer over medium heat. Combine remaining 1/4 cup orange juice with cornstarch, mix well and add to simmering sauce. Reduce heat and whisk. Sauce will thicken. Simmer over low heat for 10 minutes. Strain and reserve. Makes 2 cups Chef Larry's Summer Vegetable Salad
Ingredients
- 1/2 lb. Fresh asparagus, cooked "al dente" 1 cup Green beans, cooked 1 cup Yellow beans, cooked 1 cup Carrot, thin sliced 1 cup Mushrooms, sliced 1/4 cup Red onion, thinly sliced 1 cup Baby pear or cherry tomatoes, halved Salt to season Fresh ground black pepper to season For the Dressing:
1 tbsp. Balsamic vinegar 1 tbsp. Red wine vinegar 1 tsp. Parsley, finely chopped 2/3 tsp. Dijon mustard 1/2 tsp. Sugar 1/2 cup Olive oil, extra virgin Salt to taste Fresh ground black pepper to taste
Prepare dressing by combining vinegars, parsley, parsley Dijon mustard and sugar together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Place vegetables in a bowl. Add dressing and toss. Season if necessary. Allow flavors to develop for 1 hour under refrigeration.
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