Servings: 4 as a main dish; 6 to 8 as an appetizer
These simple-to-make glazed shrimp have a surprisingly complex flavor. Sake, a Japanese rice wine, lends a savory-sweet note that’s enhanced by the honey, while fresh limes and hot pepper sauce add zing.
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Serve over white rice for a main dish, or with toasted bread as an appetizer.
We just finished eating and I wanted to get right to a review. My husband and I both loved the flavors. Found that I only had 1/4 cup of honey, so halved everything -- except the ginger and garlic. Had no saki, so used the 'Chinese cooking wine' I had in my pantry. It, as well as excess garlic & ginger was fine. I'm anxious to try it with saki, and will make the whole sauce recipe for the two of us. Also, used Shriacha for hot sauce. Yum!Note: this is what I love so much about my Fine Cooking recipe box. I had thawed shrimp for dinner, and wanted to do something interesting with it--hadn't planned ahead.
Really enjoyed the flavors in this recipe. It's a keeper! Served it over jasmine rice and it was fabulous!
Delicious! Served as a thanksgiving appetizer with bean sprouts and large lettuce leaves as wraps to keep it light before the big meal!
Love this! Full of flavor, easy to make, hardly any work to it! I used a dry Sake, and I chose to use a smaller shrimp than the receipe called for. Will definitely make it again!
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