Sesame shrimp

Yield: 1 servings

Measure Ingredient
2 tablespoons Sesame seeds
1 \N 2 1/2 inch piece fresh
\N \N Ginger- root peeled and
\N \N Coarsely chopped
1 tablespoon Rice wine vinegar
1 tablespoon Oriental sesame oil
¼ cup Cold water
2 teaspoons Honey
½ teaspoon Salt
⅛ teaspoon Ground hot red pepper
2½ pounds Large shrimp (about 35)
\N \N Shelled and deveined (2 lb
\N \N When cleaned)
2 tablespoons Honey
2 tablespoons Rice wine vinegar
2 tablespoons Soy sauce
4 teaspoons Oriental sesame oil
½ teaspoon Dijon style mustard
3 tablespoons Peanut oil for cooking
\N \N Shrimp



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.

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