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Active Time: 10 Minutes
Total Time: 2 Hours 20 Minutes
Yield: Makes 24 shrimp
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| Showcase these shrimp with kamikazes. When serving this dish, be sure to set out a small container for the tails and place a tail in it so guests follow the example. |
RECIPE INGREDIENTS
| For the Dipping Sauce: |
| 1/2 cup mayonnaise |
| 1/3 cup tahini |
| 2 tablespoons mirin |
| 2 tablespoons soy sauce |
| 2 tablespoons lime juice |
| 2 tablespoons grated peeled fresh ginger |
| 1 tablespoon sesame oil |
| For the Shrimp: |
| 24 medium (1 pound) shrimp, peeled, deveined, tails intact |
| 2 teaspoons vegetable oil |
| 1/4 teaspoon kosher salt |
| 1/8 teaspoon freshly ground pepper |
| 1 tablespoon black sesame seeds or 2 tablespoons white sesame seeds |
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DIRECTIONS
FOR THE DIPPING SAUCE:
Combine the mayonnaise, tahini, mirin, soy sauce, rice vinegar, lime juice, grated ginger, and sesame oil in a food processor and process until smooth. Refrigerate until chilled, about 2 hours.
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FOR THE SHRIMP:
Preheat the oven to 450 degrees F.
Toss the shrimp in a bowl with the oil, kosher salt, and pepper. Dip one side of each shrimp in the sesame seeds. Place on a foil-lined baking sheet, sesame seed-side up. Bake until the shrimp are opaque, 5 to 7 minutes. Serve warm with the dipping sauce.
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DO-AHEAD TIPS:
The dipping sauce can be prepared 3 days in advance. The shrimp can be assembled up to 8 hours in advance and refrigerated.
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Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Makes 24 shrimp
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