ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Orange-Ginger Shrimp

Misc.
ORANGE-GINGER SHRIMP

1 pound shrimp
1/2 cup oil
1/4 cup vinegar
1/4 cup frozen orange juice concentrate, thawed
1 tablespoon chopped red onion
2 teaspoons grated ginger root
3/4 teaspoon crushed red pepper

In blender, blend all ingredients except shrimp. Process until smooth.

Marinate shrimp in the mixture at room temperature for 15 minutes.

Meanwhile, soak wooden skewers.

Drain shrimp and discard marinade. Thread shrimp on skewers. Lay on a baking sheet.

Broil 6-inches from heat for 3-5 minutes or till shrimp turn pink or cook on the grill.
MsgID: 31202
Shared by: Terry/TX
In reply to: Recipe: Fish and Seafood Recipes - 1999-06-18
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (17)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Walkaway Roast Chicken with Onions and Potatoes
  • WALKAWAY ROAST CHICKEN WITH ONIONS AND POTATOES 2 tablespoons olive oil, divided use 2 tablespoons Dijon mustard 1 teaspoon dried thyme 1 teaspoon dried rosemary Kosher salt and freshly ground pepper 1 lemon cut in ha...
  • Chilean Tomato and Sweet Onion Salad (Ensalada Chilena)
  • CHILEAN TOMATO AND SWEET ONION SALAD (ENSALADA CHILENA) "This salad is served with everything in Chile. To remove some of the sharpness of onions, Chilean cooks soak the slices in salted or sugared water." 1 medium V...
  • Homemade Italian Dressing (Crisco Oil ad, 1970's)
  • ITALIAN DRESSING 2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon dry mustard 1/2 teaspoon paprika 1/2 teaspoon oregano 1/2 teaspoon garlic salt 1/4 cup finely chopped onion 1/2 cup wine vinegar 1/2 cup catsup 1/2 cup...
  • Lettuce Butter Saute (with garlic and sour cream)
  • LETTUCE BUTTER SAUTE 1 head leaf lettuce 2 tbsp butter 1/2 small garlic clove, crushed 2 tbsp sour cream or table cream 1 dash freshly ground nutmeg Separate the lettuce leaves. Wash and dry. Cut into bite sized piec...
  • Sally Lunn Bread or Buns (Dolores Casella)
  • SALLY LUNN BREAD "This is the yeast version of this famous English bread which has been popular for several hundred years. Serve the bread for tea or afternoon coffee, with bowls of fresh fruit, or at breakfast with b...
  • Cinnamon Raisin Coffee Cake
  • CINNAMON RAISIN COFFEE CAKE FOR THE FILLING: 2 tablespoons margarine, melted 1/2 cup light brown sugar 2 tablespoons flour 2 teaspoons cinnamon 1/2 cup raisins or chopped walnuts ...
ADVERTISEMENT
  • Apple pie advice
  • I always use Granny Smith apples. I sometimes add a macIntosh or a fuji, but I find that if I use those they tend to become mush much faster than the granny smith's. As far as your pie crust for Apple pies always make su...
  • Mr. Food's Chicken Marsala and Mashed Potatoes
  • MR. FOOD'S CHICKEN MARSALA AND MASHED POTATOES FOR THE CHICKEN MARSALA: 1/2 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon black pepper 6 boneless skinless chicken breast halves, pounded to 1/4...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Orange-Ginger Shrimp
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!