3825
Calories
Total Fat
Protein
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Grilled Shrimp with Ginger-Tomato Puree
A modern twist on an old favorite! Sesame and orange marinated shrimp served with a warm ginger-infused cocktail sauce
Recipe concept developed by The Culinary Institute of America
45
Prep Time
(MINUTES)
1
Total Time
(HOURS)
8
Servings
4 of 5
(1 ratings)
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Ingredients
- 1/2 cup fresh orange juice
- 1/4 cup soy sauce, divided
- 3 tablespoons toasted sesame oil, divided
- 40 jumbo (16/20 count) peeled and deveined shrimp with tail, thawed if frozen
- 1 tablespoon Pure Wesson® Vegetable Oil
- 1/2 cup chopped yellow onion
- 1 tablespoon minced garlic
- 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
- 2 tablespoons rice wine vinegar
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon kosher salt
- PAM® Original No-Stick Cooking Spray
Nutrition Information
197
8g
23g
Serving Size: 8 servings (5 shrimp and 1/4 cup puree each)
Directions
- Combine orange juice, 2 tablespoons of the soy sauce and 2 tablespoons of the sesame oil in 5-quart recloseable food storage bag. Add shrimp, close bag and marinate 1 hour in refrigerator.
- Prepare Ginger-Tomato Puree by heating vegetable oil in medium saucepan over medium-high heat until hot. Add onion; cook 5 to 7 minutes or until tender. Add garlic; cook 1 minute or until fragrant.
- Add undrained tomatoes, vinegar, ginger, salt, remaining 2 tablespoons soy sauce and remaining 1 tablespoon sesame oil to saucepan. Bring mixture to a simmer; reduce heat to medium-low and simmer 10 minutes.
- Place half of tomato mixture in blender container; blend until smooth. Add to remaining chunky tomato mixture. Set aside and keep warm.
- Remove shrimp from bag; discard bag with marinade. Pat shrimp dry; set aside. Spray grill pan or grill with cooking spray. Heat over high heat; when hot, add shrimp. Cook 3 to 5 minutes or until shrimp turn pink in color. Serve with warm Ginger-Tomato Puree.
Cook's Tip
This citrus based marinade is versatile. Use it with all types of seafood and fish.
Toasted sesame oil can be found in the Asian/specialty aisle of the grocery store.
This simple recipe is perfect for entertaining. Serve with rice when used as an entree. For an upscale presentation, place mixed greens in the bottom of a martini glass, top with puree and hang shrimp around edge of glass.
| Nutrition Information | close | |
| Amount per Serving | ||
| Calories | 197 | |
| % Daily Value* | ||
| Total fat | 8 g | 12% |
| Saturated fat | 1 g | 7% |
| Cholesterol | 203 MG | 68% |
| Sodium | 1518 MG | 63% |
| Carbohydrate | 6 g | 2% |
| Dietary fiber | 1 g | 4% |
| Sugars | 3 g | 0% |
| Protein | 23 g | 47% |
| Vitamin A | 9% | |
| Vitamin C | 15% | |
| Calcium | 10% | |
| Iron | 4% | |
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
About our Nutrition Information
This was a very flavorful dish and pretty easy to make. It is great served over rice.
May 05, 2012
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