Post by wilderness on Aug 2, 2023 12:59:27 GMT -5
BROILED GINGER AND YOGURT SHRIMP-annrms
INGREDIENTS
½ CUP PLAIN, WHOLE-MILK GREEK YOGURT – Used 1 small container
1 TABLESPOON NEUTRAL OIL- used Garlic oil
1 TABLESPOON FINELY GRATED FRESH GINGER
1 TEASPOON HOT PAPRIKA OR ¾ TEASPOON SWEET PAPRIKA PLUS ¼ TEASPOON CAYENNE PEPPER
1 TEASPOON GRATED LEMON ZEST, PLUS LEMON WEDGES TO SERVE – Skip if serving lemon Pico de Gallo
1 TEASPOON HONEY
KOSHER SALT AND GROUND BLACK PEPPER
1½ POUNDS EXTRA-LARGE (21/25 PER POUND) SHRIMP, PEELED AND DEVEINED = used 1 pound
OPTIONAL GARNISH: CHOPPED FRESH CILANTRO - Used FRESH ITALIAN FLAT LEAF PARSLEY
DIRECTIONS
In a medium bowl, whisk together the yogurt, oil, ginger, paprika, lemon zest, honey and ½ teaspoon each salt and pepper. Add the shrimp and toss to coat; let stand at room temperature for about 30 minutes. Heat the oven to broil with a rack about 4 inches from the element. Set a wire rack in a broiler-safe rimmed baking sheet, then distribute the shrimp in an even layer on the rack. Broil until the shrimp are just opaque and lightly charred, 4 to 5 minutes.
Served it with fresh Pico de Gallo seasoned with lemon juice/zest and taco boats.
INGREDIENTS
½ CUP PLAIN, WHOLE-MILK GREEK YOGURT – Used 1 small container
1 TABLESPOON NEUTRAL OIL- used Garlic oil
1 TABLESPOON FINELY GRATED FRESH GINGER
1 TEASPOON HOT PAPRIKA OR ¾ TEASPOON SWEET PAPRIKA PLUS ¼ TEASPOON CAYENNE PEPPER
1 TEASPOON GRATED LEMON ZEST, PLUS LEMON WEDGES TO SERVE – Skip if serving lemon Pico de Gallo
1 TEASPOON HONEY
KOSHER SALT AND GROUND BLACK PEPPER
1½ POUNDS EXTRA-LARGE (21/25 PER POUND) SHRIMP, PEELED AND DEVEINED = used 1 pound
OPTIONAL GARNISH: CHOPPED FRESH CILANTRO - Used FRESH ITALIAN FLAT LEAF PARSLEY
DIRECTIONS
In a medium bowl, whisk together the yogurt, oil, ginger, paprika, lemon zest, honey and ½ teaspoon each salt and pepper. Add the shrimp and toss to coat; let stand at room temperature for about 30 minutes. Heat the oven to broil with a rack about 4 inches from the element. Set a wire rack in a broiler-safe rimmed baking sheet, then distribute the shrimp in an even layer on the rack. Broil until the shrimp are just opaque and lightly charred, 4 to 5 minutes.
Served it with fresh Pico de Gallo seasoned with lemon juice/zest and taco boats.
