Succulent shrimp kebabs coated with crunchy sesame seeds and a garlicky Asian-flavored sauce.
- 4 tablespoons sesame seeds
- 2 cloves garlic, minced
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 3 tablespoons low-sodium soy sauce
- 12 large raw shrimp, peeled and deveined
- 3 (8-inch) bamboo skewers
- In a small skillet over medium heat toast the sesame seeds about 5 minutes stirring often.
- In a shallow dish combine 2 tablespoons of the sesame seeds with the garlic, oil, vinegar, and soy sauce.
- Thread 4 shrimp onto each skewer, piercing each one at the head and tail, and place in the marinade, coat well and allow them to marinate 10 minutes.
- Sprinkle the remaining sesame seeds on a shallow dish and coat the shrimp with them.
- Lightly grease a large skillet and place over medium-high heat. Sear the skewered shrimp for 2 to 3 minutes per side, or until opaque. Alternately you can grill them or broil them for the same amount of time.
- If using a skillet pour the remaining marinade over the shrimp and cook 3-4 minutes. If grilling or broiling: simmer the marinade 3-4 minutes in a small saucepan.
- Plate and pour the sauce over the shrimp or serve on the side as a dipping sauce. Serve warm or at room temperature.
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
Fresh, skewered shrimp are marinated briefly in a simple sauce of garlic, sesame oil, soy sauce and rice vinegar then pan-fried, grilled or broiled.
The remaining marinade is simmered to pour over the shrimp or serve on the side for dipping.
The entire appetizer from start to finish is a breeze and would be easy to turn into an entrée by multiplying the recipe and serving it over noodles or a salad.
I should have made more. . .
My only regret as I savored the last one.