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Open Sesame Shrimp

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Source: Cocktail Food

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Active Time:  10 Minutes
Total Time:  2 Hours 20 Minutes
Yield:  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.

RECIPE INGREDIENTS

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 Cooking.com

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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.

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.

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.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: Makes 24 shrimp

Calories:

Fat. Total:

Protein:

Carbohydrates, Total:

Sodium:

153mg

% Cal. from Fat:

71%

Cholesterol:

31mg

Spotlight Recipe Review

See all 1 reviews »

Rating:

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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