Today we’re starting the ramp up to Superbowl with a great grilled shrimp appetizer. I think I’ll definitely be making these, and suggest you do too.
First, you need to get a bunch of uncooked shrimp. I tend to get them unpeeled, and then peel, devein, and remove the tail myself, so they’re simpler to eat, but what you remove is up to you.
Marinate them for two hours (preferably, but a minimum of 30 minutes) in a mixture of lemon juice, soy sauce, chili sauce, ginger root, cilantro, garlic, and honey.
Thread them on skewers, reserving the sauce.
Now you can either grill them or broil them, I definitely prefer grilling but understand the indoor option if snow is waist high wherever you are. I totally forgot to take a grilling photo, so you’ll have to trust me on this. If you only marinated the shrimp for a half hour, or really want to go the extra mile, you can take the reserved marinate and bring it to a high boil to sterilize it, then add some sherry, cook for 3 minutes on medium, then add a slurry of cornstarch and water and cook until it thickens into a nice sauce. If you properly marinated these, though, they need nothing else.
- 3 tbsp fresh lemon juice
- 1/2 tbsp chinese hot chili sauce
- 1 tbsp grated fresh ginger root
- 2 garlic cloves, crushed
- 2 tbsp chopped cilantro
- 1 tbsp soy sauce
- 1 tbsp honey
- 20 raw unpeeled large shrimp
- 8 10-inch presoaked bamboo skewers
Indoor: Preheat broiler. Broil until shell is pink and flesh is opaque, 3 minutes per side.
If desired, take the marinade and turn it into a sauce. First bring the marinade to a boil to sterilize it, then added 4 tablespoons of sherry and simmer on medium for about 3 minutes. Then mix 2-3 tablespoons of cornstarch into an equal amount of cold water, then add that to the sauce. Stir until it thickened into a nice sauce, and poured over the finished shrimp.