| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Japanese |
|
4 |
servings |
INGREDIENTS
| 4 |
tb |
Sesame seeds |
| 1 |
tb |
Dark sesame oil -; (to 2 tbsp) |
| 1 |
tb |
Rice vinegar -; (to 2 tbsp) |
| 2 |
tb |
Low-sodium soy sauce -; (to 3 tbsp) |
| 12 |
lg |
Shrimp; peeled, deveined, |
|
|
Tail portion of shell removed |
| 4 |
|
Bamboo skewers; 6" long |
INSTRUCTIONS
In a small skillet over medium heat, toast the sesame seeds until fragrant.
In a shallow dish, combine 2 tablespoons sesame seeds with the sesame oil,
vinegar, and soy sauce. Thread 3 shrimp onto each skewer, piercing each at
the head and tail, and place in the marinade. Turn to coat, and set aside
for 10 minutes. Spread the remaining 2 tablespoons sesame seeds on a plate.
Transfer the skewers to the plate, and coat with the sesame seeds. Heat the
skillet over medium-high heat, and sear the skewered shrimp for 2 to 3
minutes per side, or until opaque. Pour the remaining marinade over the
shrimp, and cook until the marinade thickens. Place the skewers on a plate,
and pour the marinade over them. Serve warm or at room temperature. Makes 4
servings.
Cuisine: "Japanese" Source: ""Martha Stewart's Healthy Quick Cook" by
Martha Stewart" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Copyright: "1997 - Clarkson N. Potter - $32.50"
Per serving: 71 Calories (kcal); 5g Total Fat; (58% calories from fat); 5g
Protein; 2g Carbohydrate; 27mg Cholesterol; 28mg Sodium Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe by: Martha Stewart
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