Wednesday, November 18, 2009

Sesame Shrimp with Citrus Dipping Sauce

I love shrimp; in fact no holiday really seems complete without shrimp cocktail. For dinner last night I tried something a little different. We had sesame breaded shrimp with a spicy citrus dipping sauce. The original recipe called for several other ingredients and was meant to make enough shrimp for a banquet party, so I had some fun switching up some things to make it work for my needs. We had this as a entree, but you could certainly make this into a fancy salad, lettuce boat style for an appetizer.

Dipping Sauce
1 tangerine, juiced
1/2 lemon, juiced
2 Tbsp fresh lime juice
1/4 cup chicken broth
3 tablespoons light corn syrup (or honey, or agave, or cornstarch mixed with water. Basically anything that will thicken it up)
2 tablespoons sugar
dash hot sauce (or Oli's Sweet 'n Spicy Sauce)

2 egg whites
2 Tbsp cornstarch or potato starch
1/2 lemon, juiced
1 tsp paprika
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp garlic powder
1 lb uncooked shrimp, peeled, deveined, tails on
1/2 cup sesame seeds
1/2 cup bread crumbs (I ground up some glutino crackers)
1/4 cup vegetable oil

1. For glaze: Bring all ingredients to boil in medium saucepan. Boil until slightly syrupy and reduces, about 10 minutes. Season with salt and pepper. Remove from heat. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)
2. For shrimp: Whisk first 7 ingredients in medium bowl until well blended. Add shrimp; toss. Mix bread crumbs and sesame seeds in shallow dish. Dip shrimp into breading, coating both sides.
3. Heat oil in large nonstick skillet over medium-high heat. Add half of shrimp; sauté until golden outside and opaque in center, about 2 minutes per side. Transfer to plate. Repeat with remaining shrimp.

Tweaked from Bon Appetit Magazine Dec 2000

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