IMG_0851 (800x533)

I’ve been testing out some seafood recipes for the upcoming Lent which starts next week so I’ll have some new stuff to share with you. I’m a huge fan of Bonefish Grill and they have a fantastic Pan Asian Sauce that goes really good on sea bass. This makes it a little easier using shrimp, but you can use which ever seafood you like with it.

Bonefish Grill Pan Asian-Glazed Shrimp

(Adapted from Iowa Girl Eats)

 

Printer Friendly Version

 

1lb shrimp, peeled, de-veined & skewered

 

For the Pan Asian Glaze:

1 Tablespoon extra virgin olive oil

1 Tablespoon fresh ginger, peeled & minced

1/4 cup ketchup

1/4 cup oyster sauce

1 Tablespoon soy sauce

1 Tablespoon water

3/4 Tablespoon lemon juice

1/4 teaspoon red chili pepper flakes

1 Tablespoon sugar

1 Tablespoon honey

 

Combine ketchup, oyster sauce, soy sauce, water, and lemon juice in a bowl then set aside.

 

 IMG_0826 (800x533)IMG_0827 (800x533)IMG_0830 (800x533)

 

Heat extra virgin olive oil in a medium-sized saucepan over medium heat then add ginger and sauté until fragrant, about 1 minute.

 

 IMG_0828 (800x533)

 

Add ketchup mixture then bring to a bubble.

 

 IMG_0831 (800x533)

 

Reduce heat to medium low then stir in sugar and honey. Cook for 1 more minute then remove from heat and set aside.

 

 IMG_0832 (800x533)

 

Heat a grill or grill pan over high heat then brush with more olive oil. Pat shrimp skewers dry then lightly season both sides with salt and pepper.

 

 IMG_0834 (800x533)

 

Grill on one side for 1-2 minutes or until pink, then flip.

 

 IMG_0838 (800x533)

 

Brush the grilled side with Pan Asian Glaze and grill until second side is cooked.

 

 IMG_0843 (800x533)

 

 Flip once more, glaze the second side, then remove skewers from grill and serve.

IMG_0848 (800x533)IMG_0855 (800x533)

Pin It on Pinterest

Share This