Shrimp with Sweet-and-Sour Sauce
This recipe makes 8 servings
Shrimp appetizers are always a big hit. This zippy sauce is sure to keep the crowd dipping in.
Ingredients
- 3 slices gingerroot
- 1/2 lime, cut_in wedges
- 1 tsp black peppercorns
- 1/2 tsp sesame oil
- 1 lb large shrimp, peeled and deveined
- Sweet-and-Sour Sauce:
- 1 tsp sesame oil
- 1 tsp grated gingerroot
- 2 tbsp granulated sugar
- 1 tbsp rice vinegar
- 2 tsp soy sauce
- 1 tsp cornstarch
Preparation
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.
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