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Roasted Shrimp with Honey-Ginger-Soy Mar

Source: posted by pwhayes

Recipe By : Leslie Revsin -- in Fine Cooking magazine, Oct/Nov 1998







List of Ingredients



• Marinade:*
  
• 1/4 cup soy sauce
  
• 1 small clove garlic -- roughly chopped
  
• 1 1/2 tablespoons vegetable oil
  
• 1 tablespoon honey
  
• 1 1/2 teaspoons dry mustard
  
• 1 1/2 teaspoons roughly chopped fresh ginger
  
• Shrimp:
  
• 1 1/2 lb jumbo shrimp (or 1 3/4 lb large) -- in the shell --or-- about 50 frozen and cleaned large shrimp, thawed
  
• salt and freshly ground pepper -- to taste
  
• thinly sliced scallions for garnish
  






Instructions



1. In a food processor or blender [or mini-processor], process the soy sauce, garlic, oil, honey, dry mustard, and ginger until the garlic and ginger are
   finely chopped and well combined, 1 to 2 minutes.
   (Or chop the garlic and ginger very fine with a knife and then whisk all the ingredients together in a bowl.)
   Set the marinade aside, or cover and refrigerate for up to several weeks.
   
   
2. Position the oven rack to the top level and heat the oven to 500 degrees. If using shrimp in the shell, peel and devein them. If using cleaned, defrosted shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside. Season the shrimp lightly with salt and pepper. Put them in a bowl with the marinade, tossing to coat thoroughly. Let them sit unrefrigerated, stirring once or twice.
   
   
3. After 5 minutes, remove the shrimp (discard the marinade) and arrange them on a baking sheet, 1 inch apart. Put the pan in the
   oven toward the back; roast until the shrimp are cooked through and white throughout, 5 to 8 minutes (use the shorter cooking time if using a thin pan or smaller shrimp); cut one in half to check. Sprinkle with scallions and serve immediately.
   
   






Final Comments


Notes: To serve as appetizer, make recipe as is. To serve as main dish, make one recipe of marinade to marinate shrimp before cooking. Make 2 additional recipes of marinade and cook over medium-high heat while the shrimp are cooking, to thicken slightly. Serve shrimp over rice with a spoonful or so of the thickened marinate. Watch salt, the marinade is very salty.