| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Appetizers, Seafood | 1 | Servings | |
INGREDIENTS
| ————–MARINADE—– | ||
| 2 | tb | Sesame seeds |
| 1 | 2 1/2 inch piece fresh Ginger- root peeled and Coarsely chopped | |
| 1 | tb | Rice wine vinegar |
| 1 | tb | Oriental sesame oil |
| 1/4 | c | Cold water |
| 2 | ts | Honey |
| 1/2 | ts | Salt |
| 1/8 | ts | Ground hot red pepper |
| 2 1/2 | lb | Large shrimp (about 35) Shelled and deveined (2 lb When cleaned) |
| 3 tb Peanut oil for cooking 2 tb Soy |
INSTRUCTIONS
- SAUCE 2 tb Honey 1/2 ts Dijon style mustard 2 tb Rice wine vinegar sauce Shrimp 4 ts Oriental sesame oil MARINADE: Combine sesame seeds and gingerroot in container of electric blender or food processor. Cover, whirl until blended. Add vinegar, sesame oil, cold water, honey, salt and red pepper. Whirl until blended. Transfer the marinade to a large bowl. Add the shrimp and toss to coat. Cover with plastic wrap; marinate in refrigerator 45 minutes but no longer than 60 minutes. SAUCE: Whisk honey, vinegar, soy sauce, sesame oil and mustard in small bowl. Reserve. Heat peanut oil in large skillet over medium high heat. Working in batches, lift shrimp from marinade with slotted spoon or spatula to skillet. Saute until shrimp just begin to curl, 1-3 minutes. Serve with sauce. Converted by MMCONV vers. 1.40 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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