Recipes

Teriyaki Glazed Shrimp

Juicy gulf shrimp seasoned, glazed and grilled serve atop a bed of warm spinach, gingered carrot, roasted red peppers and bean sprouts served over seasoned steamed brown rice flavored with fresh cilantro and lime juice

Recipe Yield: 24 - 3 cup servings (approx)
Teriyaki Glazed Shrimp
Ingredients
Amount Item
1/2  cup Brown Rice, cooked
1  tsp Cilantro, fresh, small chop
1/2  tsp Lime juice, fresh
1 1/4  tsp Mrs. Dash Garlic & Herb Seasoning Blend
1 3/4  Tbsp Vegetable Oil
3/4  cup packed Spinach, fresh, large leaves, picked
1/4  cup Carrots, fresh, spirals, blanched
1/2  cup Mung bean sprouts, whole
1  Tbsp Roasted red bell peppers, small chop
1/2  tsp Pickled ginger, no juice, minced
6  each 41/50 Shrimp, P&D, tail on, fully cooked
1 1/4  Tbsp Teriyaki glaze, commercially prepared
1  each Lime wedge, small (optional garnish)
1  each Cilantro sprig, fresh, small (optional garnish)
Instructions
  1. For rice: combine rice, cilantro, lime juice, and 1/4 tsp Mrs. Dash Garlic & Herb. Microwave ingredients for 30 seconds and reserve hot for plating.

  2. For Vegetables: heat 2 tsp oil in small Teflon pan, over high heat. When oil is screaming hot, add spinach, carrots, bean sprouts, peppers and pickled ginger at once. Pan sear vegetables for 5 seconds, flipping the ingredients in the pan halfway through the cooking period. Reserve hot for plating.

  3. For Shrimp: Toss shrimp with 1/2 tsp Mrs. Dash Garlic & Herb. Then combine seasoned shrimp, Teriyaki glaze and another 1/2 tsp Mrs. Dash Garlic & Herb. Heat 1 Tbsp oil in small Teflon pan, over high heat. When oil is screaming hot, add ingredients at once. Pan sear the shrimp for 30 seconds, flipping the shrimp continuously. Reserve hot for plating.

  4. To plate: spoon hot rice in the center of the plate, creating a wide bed of rice. Top center of the rice (leaving 1/4 inch of the rice exposed) with the hot vegetables creating a stack. Top the vegetables with the hot shrimp, stacking the shrimp on top of each other creating a natural circle.

  5. To Finish: Drizzle the 1/2 Tbsp warm Teriyaki glaze around the plate and bed of rice.

  6. Optional Garnish: Place the lime wedge and cilantro spring on plate.

  7. Hint #1: The carrot spirals were made on a Ben Riner machine; however, either small shredded or julienne carrots can be substituted for the carrot spirals. Hint #2: Instead of using a commercially prepared teriyaki glaze; you can make your own by evenly combining 1/4 c water, 1/4 c orange marmalade with 2 tsp Tamari lite soy sauce and 1 tsp fresh lime juice - simmer on medium high for 4 minutes and reserve. Hint #3: Use wasabi peas as another creative garnish vs. the lime wedge and cilantro sprig. Hint #4: You can also use Mrs. Dash Lemon Pepper in place of Mrs. Dash Garlic & Herb in this recipe. Hint #5: White rice may be substituted for the brown rice.