Skewered Sesame Shrimp
Skewered shrimp is easy to turn during cooking; you can also saute shrimp on their own. These shrimp are perfect with buttered rice or noodles and sauteed greens. Regular or sugar snap peas would also be a good choice.
- Total Time:
- Servings: 4
Source: Everyday Food, January/February 2003
- 24 large shrimp (about 1 1/4 pounds), peeled and deveined
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons wine vinegar
- 1/4 cup sesame seeds
- 1 tablespoon vegetable oil
Thread 3 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.