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How to Make Grilled Ginger Shrimp With Roasted Asparagus

Updated on November 24, 2017
Copyright 2010 Bill Yovino
Copyright 2010 Bill Yovino

One of my favorite quick meals. Fresh ginger, garlic, toasted sesame oil, and teriyaki sauce give this jumbo grilled shrimp dish an Asian flair. Served with roasted asparagus with tomato and feta, and brown rice, this healthful dish appeals to the eye as well as the palate.

Tip: Fresh ginger doesn't last very long, but you can always have some on hand if you freeze it. Peel the ginger and cut  into 2 inch pieces. Place the pieces on a sheet of wax paper and fold it so that each fold has only one piece. Place the wrapped ginger in a zip-lock bag and keep it in the freezer. When needed, remove one piece and grate it with a micro-plane or fine cheese grater.

Grilled Ginger Shrimp

I like to use large shrimp, 16-21 count. You can buy them frozen but make
sure that they’re raw, not pre-cooked.


1 pound shrimp, peeled and deveined, tail-on
1 clove garlic, minced
1 tablespoon, fresh ginger, grated
¼ teaspoon toasted sesame oil
dash of cayenne pepper, or to taste
freshly ground pepper
olive oil
¼ teaspoon Liquid Smoke
½ teaspoon prepared mustard
2 ounces teriyaki sauce


In a large bowl add, oil, garlic, mustard, ginger, sesame oil, cayenne, Liquid Smoke, and lots of freshly ground pepper. Mix well to emulsify ingredients. Slowly whisk in teriyaki sauce. Add shrimp and let marinate while you prepare your side dishes.
Grill over high heat on preheated grill.

Roasted Asparagus with Feta

1 bunch fresh asparagus
1 clove garlic, sliced
2 ounces feta cheese, crumbled
1 ripe tomato, seeded and diced
1 teaspoon capers
olive oil
salt and pepper

Preheat oven to 400 degrees.

Wash asparagus, pat dry, and remove tough bottoms of stalks. If asparagus is very thick, peel with a vegetable peeler. Sprinkle some olive oil over surface of an ovenproof baking dish. Add asparagus. Drizzle with olive oil and season with salt and pepper. Spread the sliced garlic over the top. Bake for 15 minutes.


Turn asparagus over, add tomatoes, feta cheese and capers. Bake for another 10 minutes or until feta begins to brown.

Grilling Tip: During the summer, I make this recipe on my outdoor gas grill. Use heavy duty aluminum foil instead of a baking dish. Set the flame to low if possible.

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    • Bill Yovino profile image
      Author

      Bill Yovino 4 years ago

      Thanks, Moonfairy. I make the asparagus with many other meals as well. It's always a big hit. In the summer, I roast it in a disposable aluminum tray outdoors on a grill. I use two trays, and put a little water in the bottom one and place the tray with the asparagus on top. This way it doesn't burn.

    • moonfairy profile image

      moonfairy 4 years ago

      this sounds delicious and I love the new twist on asparagus. I'm going to test drive both of these recipes. thanks for sharing!!

    • profile image

      Theresa Barone 7 years ago

      I am going to give this a shot. It sounds really good .

    • billyaustindillon profile image

      billyaustindillon 7 years ago

      Thus sounds wonderful - I have never had shrimp or prawns with asparagus - I can't wait to trey this out Bill.

    • Bill Yovino profile image
      Author

      Bill Yovino 7 years ago

      Everyone in my family loves it. This marinade is equally good with thinly sliced chicken breast.

    • Daddy Paul profile image

      Daddy Paul 7 years ago from Michigan

      Sounds very good.