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Chilled Shrimp With Basil Ponzu Sauce
1 pound raw medium to large shrimp
2 tablespoons low-sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed orange juice
2 tablespoons light- brown sugar
2 tablespoons flavorless cooking oil, such as canola
1/2 teaspoon Asian chile sauce or hot sauce of choice
1 tablespoon finely minced ginger
1 clove garlic, finely minced
1/2 cup chopped fresh basil
Shell and devein the shrimp, leaving the tails attached. Bring 4 quarts of water to a rapid boil and add the shrimp. Cook the shrimp until done, about 1 minute. To test, cut a shrimp in half, it should be white in the center. Drain the shrimp in a colander and transfer immediately to a bowl of ice water. When shrimp are chilled, drain and refrigerate until ready to use.
In a small nonreactive bowl, combine the sauce ingredients and mix well. If you are not using right away, the sauce may be refrigerated for up to 10 hours before serving.
To serve, toss the shrimp with the sauce. Transfer to a serving platter or decorative bowl and serve immediately.
Yields 6 to 12 servings.
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Chilled Shrimp With Basil Ponzu Sauce
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Category: Recipes
Prep Time: Cook Time: Total Time:
Chilled Shrimp With Basil Ponzu Sauce
1 pound raw medium to large shrimp
2 tablespoons low-sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed orange juice
2 tablespoons light- brown sugar
2 tablespoons flavorless cooking oil, such as canola
1/2 teaspoon Asian chile sauce or hot sauce of choice
1 tablespoon finely minced ginger
1 clove garlic, finely minced
1/2 cup chopped fresh basil
Shell and devein the shrimp, leaving the tails attached. Bring 4 quarts of water to a rapid boil and add the shrimp. Cook the shrimp until done, about 1 minute. To test, cut a shrimp in half, it should be white in the center. Drain the shrimp in a colander and transfer immediately to a bowl of ice water. When shrimp are chilled, drain and refrigerate until ready to use.
In a small nonreactive bowl, combine the sauce ingredients and mix well. If you are not using right away, the sauce may be refrigerated for up to 10 hours before serving.
To serve, toss the shrimp with the sauce. Transfer to a serving platter or decorative bowl and serve immediately.
Yields 6 to 12 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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