Grand Marnier + Jumbo Shrimp

wizardnmDecember 9, 2010

I bought some jumbo (6-8 per lb.) shrimp and I also have a new bottle of Grand Marnier.

Any ideas for combining these two items for dinner?.

I'm thinking of something with a sauce that could go with rice.


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It would not have occurred to me to use those two ingredients together. But, now that I think about it, maybe a Chinese style sweet and sour dish, flavored with Grand Marnier, would be good.


    Bookmark   December 9, 2010 at 12:07PM
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I've had Grand Marnier Shrimp many times, served as an appetizer. The shrimp is lightly battered, and I guess I'd describe the sauce as Jim did, kind of sweet and sour with a strong Grand Marnier flavor. That's the direction I'd head - sounds good!

    Bookmark   December 9, 2010 at 12:14PM
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I make this a lot in the summer, but no reason you couldn;t broil them and serve them now.

Margarita Shrimp

2 lbs shrimp, grilled, shell on, chilled
3 oz frozen orange juice concentrate
2 oz Grand Marnier (or Triple Sec or Cointreau)
1 oz RoseâÂÂs Lime juice
2 oz tequila
Kosher Salt
Lime Slices
Lemon slices

Mix together OJ, Grand Marnier, Lime and Tequila.

Arrange shrimp on a large serving platter. Put a salted Margarita/Martini glass in the middle. Fill it with Margarita mix. Place lemon/lime slices around and serve.

    Bookmark   December 9, 2010 at 12:29PM
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I really like this recipe and have used it with shrimp as well as the beef.

While it doesn't call for Grand Marnier I think it could easily be used in the sauce.

Orange-Glazed Crispy Beef - Ricardo

For the Batter

250 ml (1 cup) unbleached all purpose flour
125 ml (1/2 cup) tapioca starch or cornstarch
15 ml (1 tablespoon) sugar
2 1/2 ml (1/2 teaspoon) salt
180 ml (3/4 cup) lager or pale ale
125 ml (1/2 cup) water
454 g (1 lb) cold leftover roast beef cut into strips
60 ml (1/4 cup) tapioca starch or cornstarch
Oil For Frying

For the Sauce
60 ml (1/4 cup) soy sauce
10 ml (2 teaspoons) tapioca starch
125 ml (1/2 cup) sugar
30 ml (2 tablespoons) rice vinegar
3 cloves garlic minced
Grated zest of 2 oranges
15 ml (1 tablespoon) chopped fresh ginger
1 ml (1/4 teaspoon) hot pepper flakes or cayenne
Juice of 2 oranges

For the Batter

1. Heat the oil, setting the deep fryer to high. Preheat the oven to
100C (200F). Line a baking sheet with paper towels.

2. In a bowl, combine all the dry ingredients. Add the liquid ingredients, whisking until the batter is smooth. Set aside.

3. In another bowl, combine the beef and the starch.

4. Divide the beef slices into 5 equal portions. Coat 1 portion with
batter. Drop the battered strips 1 by 1 into fryer to prevent them from
sticking together. Fry for 2 to 3 minutes. Drain, transfer to the baking
sheet and keep warm in the oven. Repeat for the remaining portions.

For the Sauce

1. In a bowl, combine the soy sauce and the starch. Set aside.

2. In a large skillet or wok, bring the sugar, vinegar, garlic,
orange zest, ginger and hot pepper flakes to a boil. Simmer until the
sugar begins turning gold. Add the orange juice and simmer for 1 minute.

3. Add the soy sauce mixture, whisking constantly. Bring to a boil.
Off the heat, add the cooked beef strips and turn it gently with a
spatula until well coated.

4. Serve immediately.

    Bookmark   December 9, 2010 at 12:43PM
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I made my shrimp tonight using part of Sharon's recipe. I made the sauce, then I quickly sauted the shrimp in butter. Added the sauce just to heat it up again..Sharon, it turned out yummy. Thank you.

Thanks for the other suggestions too!


    Bookmark   December 9, 2010 at 8:25PM
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