Poached Shrimp With Toasted Sesame-Ginger Sauce
Enjoy succulent jumbo shrimp coated in a flavorful soy-honey marinade, served with a zesty sesame-ginger dipping sauce. This dish perfectly combines the sweetness of honey, the umami of soy sauce, and the bold flavors of ginger and sesame seeds, creating a delightful harmony of tastes in every bite. The shrimp are cooked to tender perfection and paired with a velvety sauce, making it an ideal dish for a special gathering or a festive occasion.
— Constant Cookbook
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
Instructions
- 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.
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