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Shrimp 2 Ways: Soy Sauce-Grilled Shrimp with Spinach Salad and New-Style Scampi (Bobby Flay) Recipe

Shrimp 2 Ways: Soy Sauce-Grilled Shrimp with Spinach Salad and New-Style Scampi (Bobby Flay) Recipe

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Shrimp 2 Ways: Soy Sauce-Grilled Shrimp with Spinach Salad and New-Style Scampi (Bobby Flay)

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Ingredients:

Serving

1/4 cup soy sauce
2 limes, juiced
2 tsp honey
2 - inch piece fresh ginger, finely grated
4 cloves garlic, finely chopped
1/4 cup canola oil, plus more for brushing
12 oz large (21-24) shrimp, peeled, tail-on, and deveined
1/2 recipe base
kosher salt and freshly ground black pepper
1/4 cup rice vinegar
2 tbsp soy sauce
2 tbsp canola oil
1 tbsp toasted sesame oil
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro leaves
8 oz baby spinach
1/2 cup chopped salted peanuts
1 stick unsalted butter, softened
1/4 tsp crushed red pepper flakes
1/2 recipe base
2 limes
canola oil, for brushing
12 oz large (21-24) shrimp, peeled, tail-on, and deveined
kosher salt and freshly ground black pepper
1/4 cup chopped cilantro leaves

Directions:

For Soy-Sauce Grilled Shrimp:
Whisk the soy, lime juice, honey, ginger, garlic and canola oil in a medium bowl until combined. Transfer half to a food processor fitted with the blade attachment and set aside. Add the shrimp to the marinade in the bowl and toss to coat. Cover and refrigerate for 15 minutes.
While the shrimp marinates, whisk together the rice vinegar, soy sauce, canola and sesame oils, scallion and cilantro in a small bowl.
Heat the grill to high. Remove the shrimp from the marinade, brush with canola oil, and season with salt and pepper. Skewer the shrimp and grill for 2 to 3 minutes per side, until just cooked through.
Toss the spinach with some of the vinaigrette and mound in the center of a serving platter. Arrange shrimp around spinach and spoon over more of the dressing. Scatter the peanuts over the salad and shrimp.
For the New-Style Scampi:
Add the butter and red pepper flakes to the marinade in the food processor, and pulse until combined. Scrape the mixture into a small saucepan and put on the grill just to melt the butter.
Trim the ends from the limes and halve. Brush with canola oil, season with salt and pepper, and grill, flesh side down, until marked and slightly softened, 4 to 5 minutes.
Skewer the remaining shrimp, brush with canola oil, and season with salt and pepper. Grill for 2 to 3 minutes per side, until just cooked through. Slide the shrimp from the skewers into a shallow bowl, pour over some butter sauce, and toss to coat. Scatter the cilantro over the top, and arrange the grilled limes around the shrimp.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	987.24 Kcal (4133 kJ)
Calories from fat	742.26 Kcal
		% Daily Value*
Total Fat	82.47g	127%
Cholesterol	119.9mg	40%
Sodium	2882.12mg	120%
Potassium	811.4mg	17%
Total Carbs	51.57g	17%
Sugars	7.71g	31%
Dietary Fiber	7.28g	29%
Protein	21.83g	44%
Vitamin C	37.9mg	63%
Vitamin A	0.3mg	9%
Iron	4.7mg	26%
Calcium	144.8mg	14%

Amount Per 100 g
Calories	268.43 Kcal (1124 kJ)
Calories from fat	201.82 Kcal
		% Daily Value*
Total Fat	22.42g	127%
Cholesterol	32.6mg	40%
Sodium	783.64mg	120%
Potassium	220.62mg	17%
Total Carbs	14.02g	17%
Sugars	2.1g	31%
Dietary Fiber	1.98g	29%
Protein	5.93g	44%
Vitamin C	10.3mg	63%
Vitamin A	0.1mg	9%
Iron	1.3mg	26%
Calcium	39.4mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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