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Panko Shrimp and Scallops with Ginger Caramel Sauce
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Village Idiot
Posts: 6,959
I think I originally got this from the white and rice couple, but I couldn't find the link right off.
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Dripping Springs, Texas.
Just west of Austintatious
Comments
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Great looking snack. Do you have a Himalayan salt block? Does both shrimp and scallops wonderfully.
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Looks Awesome as usual. And Your Presentations are always outstanding.
I think Im cheating tonight. Im using the Weber instead to grill some shrimp.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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Ginger-Caramel sauce? @-)_____________
"The reason I go out with young men is because men my age or older — well, now they’re all dead."
-Cher
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OK, now you're just showing off.Be careful, man! I've got a beverage here.
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Wow Gary...you never cease to amaze. Forget C.I.A., where do I sign up for the VI Boot Camp??Just a hack that makes some $hitty BBQ....
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My. Oh. My. You are a professional, Gary. I don't even have to look at the content of the post to know when they're yours. I am always excited to check out your photography. First class as always.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Unbelievable. Great job. How big is the cast iron skillet in your second photo?
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I could cook that and then I would just have all of it laying on a plate. Maybe a styrofoam plate. Great job VI, looks like a 5 Diamonds restaurant.
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I'm in the "this is really cool" camp. Great looking cook and plated like a pro.Keepin' It Weird in The ATX FBTX
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Unbelievable. Great job. How big is the cast iron skillet in your second photo?
Thanks, folks.@jbates67. It's a comal. Perfect for making tortillas and shallow pan frying. It's 10 inches in diameter.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Awesome presentation as always. I am surprised to see you frying on the egg after past comments you've made about that.
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VI,Outstanding!!!!!I can't imagine what your China cabinet looks like. You're plating is always exceptional...and different.^:)^
Well done, sir.Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake) -
Awesome presentation as always. I am surprised to see you frying on the egg after past comments you've made about that.
Good observation, Guru. In previous posts, I said I was opposed to deep frying. I think I cited a time I had a skillet up to about 1/2 inch to the top. If some spilled over to the fire, it would have been a disaster. If you'll notice the pictures above, the frying is shallow and very controllable. In the first picture, it's not much more than stir frying, and the second picture is really just sautéing.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Awesome presentation as always. I am surprised to see you frying on the egg after past comments you've made about that.
Good observation, Guru. In previous posts, I said I was opposed to deep frying. I think I cited a time I had a skillet up to about 1/2 inch to the top. If some spilled over to the fire, it would have been a disaster. If you'll notice the pictures above, the frying is shallow and very controllable. In the first picture, it's not much more than stir frying, and the second picture is really just sautéing.
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Ok VI, admit it........ After plating, the food was cold.Seriously, That is a nicer presentation than most of the "nice" restaurants I've been to.^:)^Now, about that caramelized ginger sauce.....
Bx - > NJ ->TX!!!All to get cheaper brisket! -
Taz,The caramelized ginger sauce was very sweet (too sweet), but it complimented the shrimp and scallops in small amounts. I might have copied the recipe down wrong whenever I did it. Next time, I think I'll use half the sugar. Here is the recipe as I made it.2 c granulated Sugar
2 t Lime Juice
1/2 c Water, approx.
1/3 c Soy Sauce
2 t finely grated Fresh Ginger
2 t Chili Garlic Sauce
Finely Grated Zest of 1/2 a Lime
1. Place the sugar and 1 t of lime juice in a heavy bottomed sauce pan. Cook over medium heat, stirring constantly with a sturdy wooden spoon, until the sugar has liquefied (be diligent in your stirring, or else the sugar will heat unevenly, leaving clumps that are a pain to dissolve without burning the caramel). Continue to cook until the caramel has reached a golden brown color (the caramel may still appear opaque, that’s ok). Be very careful. You have napalm in a pan right now.
2. Remove the pan from the heat and carefully pour in water. Stand back a bit as you pour, because the caramel is going to bubble, hiss, & splatter a bit.
3. Return the caramel back to the heat and stir to dissolve any remaining lumps.
4. Let the sauce cool a bit, then add the soy sauce, remaining 1 t of lime juice, grated ginger, chili garlic sauce, and grated lime zest. Carefully taste and adjust seasoning as necessary. After sauce has cooled completely, thin with additional water if necessary.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Thanks, that's going to get saved as a keeper with the 1/2 sugar notation.Bx - > NJ ->TX!!!All to get cheaper brisket!
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Oh me oh my!! Another outstanding meal and presentation from VI. I am in awe.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Beautiful presentation Gary! Looks awesome
It does indeed. Well done.
XL BGE - Small BGE - A few Komodo Kamado Serious Big Bad 42sFollow me on Instagram: @SSgt93 -
Very nice post and plating.
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And another thanks for the caramelized ginger sauce recipe. That opens a whole new class of flavor pairings to me.
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If an Idiot did this- what's that make me?
I've got to ask- How much time did you have to put into this cook? Did you save any for us?
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