| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Soy sauce |
| 1 |
|
Small clove garlic; roughly chopped |
| 1 1/2 |
tb |
Vegetable oil |
| 1 |
tb |
Honey |
| 1 1/2 |
ts |
Dry mustard |
| 1 1/2 |
ts |
Fresh ginger; roughly chopped |
| 1 1/2 |
lb |
Jumbo shrimp (or 1-3/4 lb large) |
|
|
Salt and freshly ground pepper; to taste |
|
|
Scallions for garnish; thinly sliced |
INSTRUCTIONS
In a food processor or blender, process the soy sauce, garlic, oil, honey,
dry mustard, and ginger until the garlic and ginger are finely chopped and
well combined, 1 to 2 minutes. Set the marinade aside, or cover and
refrigerate for up to several weeks.
Position the oven rack to the top level and heat the oven to 500 degrees F.
Dry the shrimp well with paper towels and set aside.
Season the shrimp lightly with salt and pepper. Put them in a bowl with
the marinade, tossing to coat thoroughly. Let them sit, unrefrigerated,
stirring once or twice. After 5 minures, remove the shrimp (discard the
marinade) and arrange them on a baking sheet, 1 inch apart. Put the pan in
the oven toward the back; roast until the shrimp are cooked through and
white throughout, 5 to 8 minutes (use the shorter cooking time if using a
thin pan or smaller shrimp); cut one in half to check. Sprinkle with
scallions and serve immediately.
Contributor: Fine Cooking
Posted to MM-Recipes Digest V4 #2 by Jack Elvis <jackelvis@moonlink.net> on
Jan 01, 1999
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