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Open Sesame Shrimp

Source: Cocktail Food
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  2 Hours 20 Minutes
  Makes 24 shrimp
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.
For the Dipping Sauce:
1/2  cup mayonnaise
1/3  cup tahini
2  tablespoons mirin
2  tablespoons soy sauce
2 tablespoons seasoned rice vinegar
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
Open Sesame Shrimp Recipe at
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.

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.

The dipping sauce can be prepared 3 days in advance. The shrimp can be assembled up to 8 hours in advance and refrigerated.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 24 shrimp
Calories: 89
Fat. Total: 7g
Protein: 5g
Carbohydrates, Total: 2g
Sodium: 153mg
% Cal. from Fat: 71%
Cholesterol: 31mg
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Janet Reviewed: 04/19/2009
Easy and yummy
Delish and very easy, especially if you use already-peeled shrimp. And you don't need to put the dipping sauce in the food processor; just stir it well. I used lemon juice instead of lime as that's what was in my fridge.
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