Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Poached Shrimp with Toasted Sesame-Ginger Sauce

Share

Lobo
Moderator
Moderator

Posts : 19603
Thanked : 938
Join date : 2013-01-12

Poached Shrimp with Toasted Sesame-Ginger Sauce

Post by Lobo on Fri 29 Jan 2016, 12:18 am


Poached Shrimp with Toasted Sesame-Ginger Sauce

Be the first to Write a Review
Prep Time: 8 minutes
Cook Time: 8 minutes
Servings: 8
This sweet-and-spicy sauce is a delicious accompaniment to poached shrimp. Toasting the sesame seeds in a dry saucepan adds a nutty flavor that nicely balances the acidity of the sauce.



  • Printer Friendly Version






  • 28

Ingredients:


  • 2 lb. jumbo shrimp, in the shell
  • 1 tsp. soy sauce
  • 1 Tbs. honey
  • 1 tsp. peanut oil
  • 1/2 cup sesame seeds
  • 2 Tbs. peeled and coarsely chopped fresh ginger
  • 1/2 cup rice wine vinegar
  • 1/2 cup sugar
  • 1/4 tsp. dried red chili flakes
  • 2 tsp. fish sauce
  • 1 Tbs. chopped fresh cilantro
  • Salt and freshly ground pepper, to taste


Wine Pairing

This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

Directions:

Have ready a large bowl filled halfway with ice water. Bring a large pot of generously salted water to a boil over high heat. Add the shrimp and cook for 3 minutes. Drain the shrimp in a colander and immediately submerge them in the ice water. When the shrimp are cool, remove the shells, leaving the tail attached. Using a paring knife, make a slit along the center on the top of each shrimp and remove the vein. Rinse the shrimp under cold water and pat dry with paper towels.

In a large bowl, whisk together the soy sauce, honey and peanut oil. Add the shrimp and toss to coat. Cover and refrigerate until ready to serve.

In a small dry saucepan over medium heat, toast the sesame seeds, stirring often, until golden and fragrant, 1 to 2 minutes. Immediately add the ginger, vinegar, sugar, chili flakes and fish sauce. Bring to a boil, while stirring, and cook the mixture just until the sugar dissolves, about 1 minute. Let cool slightly, then transfer to a blender and process until smooth. Transfer the sauce to a small bowl, stir in the cilantro, and season with salt and pepper. Cover and refrigerate until ready to serve.

To serve, arrange the shrimp on a chilled platter and place the bowl of toasted sesame-ginger sauce alongside for dipping.
Williams-Sonoma Kitchen.

    Current date/time is Tue 17 Jan 2017, 12:53 am