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Ginger Shrimp with Basil Ponzu Sauce Recipe

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This recipe for Ginger Shrimp with Basil Ponzu Sauce, by , is from The Harris Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leslie Harris
Added: Thursday, October 4, 2007


2 tablespoons soy sauce
3 tablespoons lime juice
2 tablespoons brown sugar
2 tablespoons canola oil
1 teaspoon chili sauce
1 1/2 tablespoons finely minced ginger
1 garlic clove, finely minced
1/4 cup basil chiffonade (cut into thin strips)
2 pounds large shrimp, shelled and deveined
12 cups chicken broth, or water
2 teaspoons crushed coriander seeds
1-to-2-inch piece ginger, peeled and thinly sliced
4 shallots, peeled and sliced
1 carrot, peeled and sliced

Combine the soy sauce, lime juice, brown sugar, canola oil, chili sauce, 1 tablespoons ginger, garlic and basil; set aside.

In a medium saucepan, combine broth, coriander, ginger, shallots, and carrots. Bring to a boil and simmer 3 to 4 minutes. Return stock to a boil and add shrimp. Cook 1 minute, stirring constantly until shrimp are cooked (should not be translucent when pierced with a knife).

Drain shrimp in a colander. Transfer to a large bowl filled with ice and water, and cool 1 minute. Drain and refrigerate until ready to use. Serve with ponzu sauce on the side.

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