Friday, April 19, 2013
Skewered Sesame Shrimp - Weekend recipe
Skewered shrimp are easy to turn during cooking; you can also sauté shrimp on their own. These shrimp are perfect with buttered rice or noodles and sautéed greens. Regular or sugar snap peas would also be a good choice.
Skewered Sesame Shrimp
24 large shrimp (about 11/4 pounds), peeled and deveined
2 tablespoons reduced-sodium soy sauce
2 tablespoons wine vinegar
1/4 cup sesame seeds
2 tsp. dried lemon thyme or lemon verbena
1 tablespoon vegetable oil
Thread three shrimp onto each of eight 6-inch bamboo skewers. Combine soy sauce and vinegar in a shallow dish, and put sesame seeds on a plate. Dip each skewer of shrimp into the soy-vinegar mixture, and then dip both sides in the sesame seeds. In a large skillet, heat oil over medium-high heat. Add skewered shrimp, and cook until shrimp are opaque, about 3 minutes on each side. Transfer skewers to a plate. Pour the remaining soy-vinegar mixture into the hot pan, and cook, stirring, until slightly thickened, about 15 seconds. Drizzle sauce over shrimp, and serve warm or at room temperature.