Warning: ob_start(): non-static method sem_google_analytics::track_links() should not be called statically in /home/weheartfood/we/wp-content/plugins/sem-google-analytics/sem-google-analytics.php on line 159
    6th July 2009

    Catch-Up Post #5: Honey Sesame Shrimp

    honeyglazedshrimp

    This shrimp recipe from The Barbecue! Bible was fantastic — the shrimp come out plump, moist and delicious, with a sweet, slightly spicy honey glaze. Lisa and I loved this preparation and will definitely make it again. On an unrelated note, we’re almost done with the catch-up posts and will return to our regularly scheduled conversations shortly. :)

    Honey Sesame Shrimp
    1.5 lbs jumbo shrimp, peeled and deveined
    5 tbsp sesame oil
    3 tbsp rice wine, sake, or dry sherry
    3 tbsp soy sauce
    1 1/2 tbsp honey
    1 1/2 tbsp sesame seeds
    1 tbsp Thai sweet chile sauce
    1/2 tsp Chinese five-spice powder
    2 cloves garlic, smashed
    2 slices (1/4″ thick) fresh ginger
    2 scallions, trimmed, white part smashed, green part finely chopped and set aside for garnish

    Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.
    Combine three tablespoons of the sesame oil, the rice wine, soy sauce, honey, sesame seeds, chile sauce, and five-spice powder in a large bowl and whisk to blend. Stir in the garlic, ginger, scallions, and shrimp to coat, then cover and let marinate in the refrigerator for 30-60 minutes.
    Preheat the grill to high.
    Using a slotted spoon, remove the shrimp from the marinade to a bowl and toss with the remaining 2 tablespoons sesame oil. Pour the marinade into a saucepan; remove and discard the garlic, ginger, and scallion whites using the slotted spoon. Bring the marinade to a boil over medium-high heat and cook, uncovered, to a thick, syrupy glaze, about 3 minutes. Remove from heat and set aside.
    When ready to cook, oil the grate. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with the glaze as they cook.

    Transfer the shrimp to serving plates and or a platter and sprinkle with the scallion greens. Serve immediately.

    4 Servings

    Print This Recipe
    This entry was posted on Monday, July 6th, 2009 at 10:18 pm and is filed under Main Dishes, The Barbecue Bible. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 6 responses to “Catch-Up Post #5: Honey Sesame Shrimp”

    1. 1
      On July 7th, 2009,Cookie said:

      These shrimp look SO yummy! I love Chinese 5 Spice on just about anything especially combined with honey and sesame! I can imagine these flavors would be great on chicken or salmon too. YUM!

    2. 2
      On July 8th, 2009,Kristen said:

      What a delicious shrimp dish! Yum!

    3. 3
      On July 8th, 2009,Hélène said:

      Beautiful picture, I would love this dish.

    4. 4
      On July 11th, 2009,Kevin said:

      This sounds like a really nice way to do shrimp!

    5. 5
      On July 12th, 2009,Cookin' Canuck said:

      Fantastic flavors! I never get tired of shrimp dishes. I’m going to give this one a try.

    6. 6
      On August 14th, 2009,James said:

      There should be laws against posting photos like this! :-)

    Leave a Reply


    Page optimized by WP Minify WordPress Plugin