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Roasted Shrimp with Soy-Lemongrass Dipping Sauce
(4 - 6 servings as an appetizer or hors d’oeuvre)
These delicious shrimp are great for a party, or as part of a multi-course meal. This cooking method is a foolproof way not to overcook shrimp.
Ingredients:
For Sauce~
•¼ cup lite soy sauce
¼ cup lite soy sauce•1 tbl. finely minced or grated lemongrass
1 tbl. finely minced or grated lemongrass (from bottom 3 inches only of lemongrass stalk, outer layers removed) * If you can’t find lemongrass, add 2 tsp. of grated lemon zest to sauce•Zest and juice of 1 lime
Zest and juice of 1 lime•1 tbl. lite rice wine vinegar
1 tbl. lite rice wine vinegar•1 tbl. agave nectar -or- honey
1 tbl. agave nectar -or- honey•1 tsp. Peppy Sauce
1 tsp. Peppy Sauce•¼ tsp. lemon zest
¼ tsp. lemon zest •2 scallions, green part only, finely chopped - optional
2 scallions, green part only, finely chopped - optionalFor Shrimp~
•1 lb. uncooked large shrimp, (15-20 to a lb.), peeled, deveined,
1 lb. uncooked large shrimp, (15-20 to a lb.), peeled, deveined, with tails on
•1 ½ tbl. olive oil
1 ½ tbl. olive oil•Zest of 1 lemon
Zest of 1 lemon•¼ tsp. kosher salt and 1/8 tsp. freshly ground black pepper
¼ tsp. kosher salt and 1/8 tsp. freshly ground black pepperDirections:
1.Pre-heat oven to 450° F.
Pre-heat oven to 450° F.2.In a large mixing bowl, combine shrimp, 1 ½ tbl. olive oil, lemon zest, kosher salt and freshly ground black pepper tossing all ingredients well to coat. This can be done ahead up to 2 hours – cover and chill, tossing occasionally. Remove from refrigerator and let sit at room temperature for 20 minutes before proceeding.
In a large mixing bowl, combine shrimp, 1 ½ tbl. olive oil, lemon zest, kosher salt and freshly ground black pepper tossing all ingredients well to coat. This can be done ahead up to 2 hours – cover and chill, tossing occasionally. Remove from refrigerator and let sit at room temperature for 20 minutes before proceeding.3.In a medium mixing bowl, whisk together the lite soy sauce, lemongrass, lime zest, lime juice, lite rice wine vinegar, agave nectar and Peppy Sauce. Stir in scallions and set aside.
In a medium mixing bowl, whisk together the lite soy sauce, lemongrass, lime zest, lime juice, lite rice wine vinegar, agave nectar and Peppy Sauce. Stir in scallions and set aside. 4.Position one oven rack in the bottom 1/3 portion of oven. Place shrimp on parchment lined baking sheet and place in oven. Roast for 4-6 minutes until shrimp are opaque and just cooked. Remove shrimp from baking sheet, arrange on a serving platter and garnish with sliced scallions.
Position one oven rack in the bottom 1/3 portion of oven. Place shrimp on parchment lined baking sheet and place in oven. Roast for 4-6 minutes until shrimp are opaque and just cooked. Remove shrimp from baking sheet, arrange on a serving platter and garnish with sliced scallions.5.Pour dipping sauce into a small bowl and serve along side roasted shrimp.
Pour dipping sauce into a small bowl and serve along side roasted shrimp.Be Sure to Check Back Monthly for New Recipes!
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© 1997 - 2011 Andrew Petlow, AMP Gourmet Foods. All rights reserved.
Andrew Petlow
