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CHILLED SHRIMP WITH BASIL PONZU SAUCE Recipe

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This recipe for CHILLED SHRIMP WITH BASIL PONZU SAUCE is from The Reich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound raw medium to large shrimp

BASIL PONZU SAUCE
2 tablespoons low-sodium soy sauce
2 tablespoons freshly squeezed lime juice

2 tablespoons freshly squeezed orange juice
2 tablespoons light olive oil
1 teaspoon Asian chile sauce

1 tablespoon finely minced ginger
1 clove garlic, finely minced
1/4 cup chopped fresh basil
Directions:
Directions:
Shell and devein the shrimp (leaving the tail attached). Bring 4 quarts of water to a rapid boil and add the shrimp. Cook the shrimp until done, about 1 minute (to test, cut a shrimp in half: it should be white in the center). Drain the shrimp in a colander and transfer immediately to a large bowl of ice water. When chilled, drain and refrigerate until ready to use. In a small, nonreactive bowl, combine the sauce ingredients and mix well. If not using right away, refrigerate. The recipe can be completed to this point up to 10 hours before serving.
To serve, toss the shrimp with the sauce. Transfer to a serving platter or a decorative bowl and serve immediately.
Personal Notes:
Personal Notes:
Ponzu sauce, a Japanese dipping sauce, begins with soy and citrus juice. The flavors should be sweet, sour, and slightly spicy, with no one flavor dominating. Try substituting freshly squeezed tangerine or grapefruit juice for the lime, or using cilantro instead of basil.

 

 

 

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