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Ginger Shrimp Skewers

Yield: 8 appetizers
Prep 30 mins Marinate 1 hr to 2 hrs
Ginger Shrimp Skewers
  • 16  fresh or frozen large shrimp in shells (about 12 ounces)
  • 1 1/2  cups  water
  • 1  teaspoon  finely shredded orange peel
  • 3  tablespoons  orange juice
  • 1  tablespoon  white wine vinegar
  • 1  teaspoon  toasted sesame oil or olive oil
  • 1  teaspoon  grated fresh ginger or 1/2 teaspoon ground ginger
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  cayenne pepper
  • 1  clove  garlic, minced
  • 16  fresh pea pods
  • 8  canned mandarin orange sections
  •  Reduced-sodium soy sauce (optional)

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). In a large saucepan, bring the water to boiling. Add shrimp. Cover and simmer for 1 to 3 minutes or until shrimp are opaque. Drain. Rinse shrimp with cold water; drain.

2. Place shrimp in a resealable plastic bag set in a shallow bowl. Add the orange peel, orange juice, vinegar, oil, ginger, salt, cayenne pepper, and garlic to bag. Seal bag; turn to coat shrimp. Marinate in the refrigerator for 1 to 2 hours.

3. Place pea pods in a steamer basket over boiling water. Cover and steam for 2 to 3 minutes or just until tender. Rinse with cold water; drain.

4. Drain shrimp, discarding marinade. Wrap each shrimp with a pea pod. On each of eight 6-inch skewers, thread two wrapped shrimp and one mandarin orange section. If desired, serve with soy sauce.

From the Test KitchenMake-Ahead Directions:
  • Prepare as directed in Step 1. Place shrimp in an airtight container; seal. Chill for up to 24 hours. Continue as directed in Step 2 through 4.
Nutrition Facts (Ginger Shrimp Skewers)
  • cal. (kcal) 44,
  • Fat, total (g) 1,
  • chol. (mg) 48,
  • sat. fat (g) 0,
  • carb. (g) 2,
  • fiber (g) 0,
  • pro. (g) 7,
  • sodium (mg) 58,
  • Percent Daily Values are based on a 2,000 calorie diet

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