GRILLED SHRIMP ON STOVE RECIPES

Steps:

• To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.

Steps:

• Finely grate the zest from 1 orange, about 2 teaspoons.
• Juice both oranges into a bowl (you should have about 3/4 cup).
• Whisk in the honey, soy sauce, and vinegar with 1 tablespoon of water.
• In a small bowl, combine the cornstarch with 1 tablespoon of the orange-soy mixture to form a paste, then stir that back into the bowl with the rest of the orange-soy mixture.
• Pat the shrimp dry with paper towels and season both sides with salt and pepper.
• In the largest skillet (or wok) you have, heat 1 teaspoon of the oil over medium high heat until shimmering-hot, almost smoking.
• Add half of the shrimp, spread it out in one layer, and cook until the underside is bright pink, 1 to 1½ minutes. Flip and cook 1 minute more, then transfer the shrimp to a plate.
• Repeat with another 1 teaspoon oil and shrimp. Set aside.
• Add the remaining teaspoon of oil to the skillet. Add the garlic, ginger, scallion whites, and red pepper flakes and cook until fragrant, 30 seconds to 1 minute. Add the orange-soy liquid and the orange zest and cook, stirring, until thickened, 1 to 2 minutes.
• Return the shrimp to the skillet, add the scallion greens, and toss to coat with the sauce.
• Divide the shrimp among 4 bowls and serve with rice.