posted by pwhayes 07-25-99 1:31 PM
Roasted Shrimp with Honey-Ginger-Soy Marinade
Recipe By : Leslie Revsin -- in Fine Cooking magazine, Oct/Nov 1998
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Appetizers(Seafood)
Best Of Its Kind Main Dishes
Oriental/Asian Seafood/Fish
Amount Measure Ingredient -- Preparation Method
Marinade*:
1/4 cup soy sauce
1 small clove garlic -- roughly chopped
1 1/2 tablespoons vegetable oil
1 tablespoon honey
1 1/2 teaspoons dry mustard
1 1/2 teaspoons roughly chopped fresh ginger
Shrimp:
1 1/2 lb jumbo shrimp (or 1 3/4 lb large) -- in the shell
--OR-- about 50 frozen and cleaned large
-- shrimp -- defrosted
salt and freshly ground pepper -- to taste
thinly sliced scallions for garnish
In a food processor or blender [or mini-processor], process the soy sauce, garlic, oil, honey, dry mustard, and ginger until the garlic and ginger are finely chopped and well combined, 1 to 2 minutes.
(Or chop the garlic and ginger very fine with a knife and then whisk all the ingredients together in a bowl.)
Set the marinade aside, or cover and refrigerate for up to several weeks.
Position the oven rack to the top level and heat the oven to 500 degrees.
If using shrimp in the shell, peel and devein them.
If using cleaned, defrosted shrimp, skip this step.
Either way, dry the shrimp well with paper towels and set aside.
Season the shrimp lightly with salt and pepper.
Put them in a bowl with the marinade, tossing to coat thoroughly.
Let them sit unrefrigerated, stirring once or twice.
After 5 minutes, remove the shrimp (discard the marinade) and arrange them on a baking sheet, 1 inch apart.
Put the pan in the oven toward the back; roast until the shrimp are cooked through and white
throughout, 5 to 8 minutes (use the shorter cooking time if using a thin pan or smaller shrimp).
Cut one in half to check.
Sprinkle with scallions and serve immediately.