Appetizer (Cold): Shrimp with Basil Ponzu Sauce
One of our Wine Club members Tracy Bodtker has been making this recipe for years for parties, camping trips, you name it. I finally got the recipe out of her and served it at our Red Wine release party paired with our 2008 Calotte Blanc. It was a perfect pairing. We had a little left after the party so we threw it in some spaghetti for a great lunch the next day. Yummm!
Category : Summer Recipes 2009
INGREDIENTS:
Shrimp:
- 1 lb. raw medium to large shrimp (or you can buy pre-cooked shrimp but they won’t have the tail)
Basil Ponzu Sauce
- 2 Tbs thin or low-sodium soy sauce
- 2 Tbs freshly squeezed lime juice
- 2 Tbs freshly squeezed orange juice
- 2 Tbs light brown sugar
- 2 Tbs flavorless cooking oil
- ½ tsp Asian Chili sauce
- 1 Tbs finely minced ginger
- 1 clove garlic – finely minced
- ¼ cup chopped fresh basil
Directions:
- Shell and de-vein the shrimp (leaving the tail attached). Bring 4 quarts of water (lightly salted) to a rapid boil and add the shrimp. (NOTE: Skip Steps 1 and 2 if you are using pre-cooked shrimp.)
- Cook the shrimp until done, about 1 minute. Test by cutting a shrimp in half; it should be white in the center. Do not overcook.
- Drain the shrimp in a colander and transfer immediately to a large bowl of ice water to stop the cooking. When chilled, drain and refrigerate until ready to use.
- In a small, non-reactive bowl (or ziplock bag), combine all the sauce ingredients and mix well.
- To serve, toss the shrimp with the sauce and transfer to a platter or decorative bowl.
- (NOTE: you can toss the shrimp with the sauce in the morning and serve that evening. It won’t over saturate the shrimp and is still good either way.)
Yield: Serves about 15 people as an appetizer.