MINI SHRIMP CAKES WITH GINGER BUTTER
Provided by Giada De Laurentiis
Categories appetizer
Time 1h25m
Yield 15 shrimp cakes
Number Of Ingredients 14
Steps:
- For the shrimp cakes: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms, shallots and carrots. Cook, stirring frequently, until the carrots begins to soften, 6 to 7 minutes. Transfer the mixture to a food processor. Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper. Pulse until combined but still chunky. Form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands. Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.
- For the ginger butter: Mix together the butter, ginger and soy sauce in a medium bowl, using a rubber spatula, until combined. Place the mixture on a piece of plastic wrap. Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1-inch in diameter. Refrigerate until firm, at least 30 minutes. When ready to serve, slice the butter into 1/4-inch-thick pieces.
- Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add half of the patties and cook until golden, 3 to 4 minutes per side. Cook the remaining patties, adding extra oil if needed. Serve the shrimp cakes while still warm with a slice of ginger butter on top.
GINGER BUTTER
Excellent to spread on any fish when baking/broiling, also great for seafood (Prawns) to stir fry. Try it on chicken MMmm I add garlic to it as well. It is quick to prepare and saves times when you want to use it because it's already made.
Provided by Bergy
Categories Chicken
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Use a fork to cream all the ingredients to gether, cover and store in fridge or freeze until you want to use it.
GINGER BUTTER
Categories Condiment/Spread Dairy Ginger Brunch No-Cook Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Beat butter and chopped ginger in small bowl to blend. Beat in 2 to 3 teaspoonfuls ginger syrup to sweeten to taste. (Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.)
KING PRAWN AND SCALLOP IN GINGER BUTTER
Steps:
- Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque. Sprinkle with chives, and season with salt and pepper to serve.
Nutrition Facts : Calories 629.2 calories, Carbohydrate 11.4 g, Cholesterol 282.6 mg, Fat 47.8 g, Fiber 1.3 g, Protein 32.6 g, SaturatedFat 29.4 g, Sodium 481.6 mg, Sugar 2.6 g
STEAK WITH GINGER BUTTER SAUCE
An astonishingly good recipe for steak with butter, ginger and soy that Mark Bittman picked up from the New York chef Jean Georges Vongerichten and gave to The Times a few years later. It's simple and takes no time to make after work.
Provided by Mark Bittman
Categories dinner, easy, quick, weeknight, times classics, main course
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat a large, heavy skillet over medium-high heat until it begins to smoke. Add the steaks, and cook until nicely browned, 1 or 2 minutes. Turn, and brown the second side, another minute or two. Remove the skillet from the heat and the steaks to a plate.
- When the skillet has cooled enough so that no smoke is rising, return it to medium heat. Add butter, and when it melts, add ginger. About 30 seconds later, add soy sauce and stir to blend. Return steaks to the skillet, along with any accumulated juices. Turn heat to medium, and cook the steaks a total of 4 minutes, turning 3 or 4 times. (If pan juices dry out, add a couple of tablespoons of water.) At this point, they will be medium-rare; cook a little longer if you like, and serve, with pan juices spooned over.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 33 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 15 grams, Sodium 511 milligrams, Sugar 0 grams, TransFat 2 grams
GINGER BUTTER SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories weekday, condiments
Time 15m
Yield About one-half cup
Number Of Ingredients 6
Steps:
- Heat one tablespoon of the butter in a saucepan and add the shallots and ginger. Cook briefly, stirring, and add the vinegar and wine. Cook until reduced to one-third cup. Add the cream, bring to the boil and add remaining butter. Put the sauce through a fine sieve, pressing to extract as much liquid as possible from the solids. Keep warm.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 12 grams, Sodium 8 milligrams, Sugar 1 gram, TransFat 1 gram
GINGER BUTTER
Use this recipe to make our Hot Buttered Rum with Ginger and Cinnamon.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a small bowl, using a fork, stir together ginger, cinnamon, cloves, nutmeg, and butter until thoroughly combined. Shape into a log by rolling in parchment paper or plastic wrap. Chill until firm, about 1 hour. Slice into 8 even-size rounds.
BIG SOFT GINGER COOKIES
These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. -Barbara Gray, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
GREEN BEANS WITH GINGER BUTTER
Yield Makes 8 to 10 servings
Number Of Ingredients 5
Steps:
- Cook beans in an 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 9 minutes (depending on thickness). Drain beans in a colander and transfer to a large bowl of ice and cold water to stop cooking. Drain beans again and pat dry.
- Peel ginger and halve crosswise, then thinly slice lengthwise and cut into very thin matchsticks.
- Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook ginger, stirring, until golden, about 3 minutes.
- Add beans and cook, stirring, until just heated through, about 2 minutes. Remove from heat and add zest and salt, tossing to combine.
GLAZED SEA BASS WITH GINGER BUTTER SAUCE
Categories Milk/Cream Fish Ginger Bake Bass White Wine Honey Bon Appétit Utah
Yield Serves 4
Number Of Ingredients 13
Steps:
- For sauce:
- Combine wine, shallots and ginger in heavy small saucepan over high heat. Boil until liquid is reduced to 1/4 cup, about 5 minutes. Add cream and boil until liquid is reduced by half, about 3 minutes. Remove from heat.
- For fish:
- Mix soy sauce, honey and rice vinegar in another heavy small saucepan. Mix water and cornstarch in small bowl until smooth. Add to soy sauce mixture. Stir mixture over medium heat until glaze boils and thickens slightly, about 2 minutes. Remove from heat. Cool glaze to room temperature. (Sauce and glaze can be prepared 1 day ahead. Cover separately and refrigerate.)
- Preheat oven to 350°F. Arrange fish on small baking sheet. Brush with some of glaze. Bake until opaque in center, about 15 minutes. Remove from oven. Bring remaining glaze to boil. Spoon glaze over fish.
- Meanwhile, bring sauce to simmer. Remove from heat. Gradually add butter to sauce, whisking just until melted. Strain. Season with salt and pepper.
- Spoon sauce onto 4 plates, dividing equally. Top with fish and serve.
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