Shrimp appetizers are always a big hit. This zippy sauce is sure to keep the crowd dipping in.
- Portion size 8 servings
- 3 slices gingerroot
- 1/2 lime cut_in wedges
- 1 teaspoon black peppercorn
- 1/2 teaspoon sesame oil
- 1 lb large shrimp peeled and deveined
- 1 teaspoon sesame oil
- 1 teaspoon grated gingerroot
- 2 tablespoons granulated sugar
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce
- 1 teaspoon cornstarch
In saucepan, heat sesame oil over medium-low heat; cook gingerroot, stirring, for 1 minute. Whisk in 1/4 cup (50 mL) water, sugar, vinegar and soy sauce; bring to boil. Dissolve cornstarch in 1 tbsp (15 mL) water, whisk into pan and boil, whisking, for 1 minute or until glossy and thickened. Let cool slightly. (Sauce can be covered and refrigerated for up to 1 day; bring to room temperature before serving.)
In shallow saucepan, bring 4 cups (1 L) water, ginger, lime, peppercorns and sesame oil to simmer over medium-high heat. Add shrimp; poach for 3 minutes or until shrimp are pink. Drain well. (Shrimp can be covered and refrigerated for up to 4 hours.) Serve shrimp with sauce.