Chilled Shrimp With Basil Ponzu Sauce Recipes

Steps:

• Prepare barbecue (medium-high heat). Whisk soy sauce, mirin, lemon juice, oil, ginger and lemon peel in shallow bowl to blend. Add shrimp and stir to coat; let marinate 10 minutes.
• Drain marinade into small saucepan and boil 1 minute. Grill shrimp until just opaque in center, turning occasionally, about 3 minutes.
• Divide bok choy between 2 plates and drizzle with some of warm marinade. Top with shrimp. Serve, passing remaining marinade as sauce, if desired

Steps:

• Bring 4 quarts water to a boil in a large saucepan; add shrimp, cook 1 minute or until shrimps are just cooked through.
• Drain well and chill in a large bowl filled with ice water.
• When chilled, drain and pat dry.
• Refrigerate until ready to serve.
• For sauce, combine remaining ingredients, refrigerate until ready to serve.
• Just before serving, toss shrimp with sauce and arrange on a serving platter.

Steps:

• Boil soy sauce in a pan.
• Add bonito flakes, and mix well.
• Let cool.
• Drain the soy sauce.
• Mix soy sauce with vinegar and yuzu or lime juice.

Steps:

• Combine water, wine, soy sauce and peppercorns in medium saucepan.
• Bring to a boil over high heat.
• Add shrimp; reduce heat to medium.
• Cover and simmer 2 to 3 minutes until shrimp are opaque.
• Drain well.
• Cover and refrigerate until chilled.
• Combine sweet and sour sauce and mustard in small bowl; mix well.
• Serve as a dipping sauce for shrimp.

Steps:

• toss shrimp with lime juice.
• in small bowl mix seasonings.
• sprinkle seasonings on shrimp and toss to coat.
• spray a skillet with nonstick cooking spray and heat to medium heat.
• add shrimp and cook for 3 minutes or so until shrimp are pink.
• place into serving dish and chill covered for at least 1 hour.
• garnish with lime wedges if desired.