Lime, chile paste, and sesame oil give an Oriental flair to shrimp. Begin with frozen defrosted cooked shrimp or cook up your own. Quick and easy, this dish is good as an appetizer or entree.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 1-1/2 cups tomato puree
- 2-1/2 Tablespoons light brown sugar
- 2 cloves garlic, minced
- Chopped zest of 1 lime
- 1/4 cup fresh lime juice
- 1-1/2 Tablespoons Oriental chile paste
- 3/4 cup shredded fresh basil leaves
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- 3 pounds medium to large shrimp, peeled, deveined, cooked, and drained
- 2 Tablespoons Oriental sesame oil
- Dried red pepper flakes to taste
- Lime wedges for garnish
Preparation:
Combine the tomato puree, sugar, garlic, lime juice, lime zest, chile paste, and 1/2 cup of the basil in a saucepan. Dissolve the cornstarch in the water and set aside. Bring the sauce ingredients to a low boil over medium heat and cook a few minutes. Stir in the cornstarch and cook just until the sauce is thick and glossy. Remove from the heat and let cool to room temperature.
Toss the cooked shrimp with the sesame oil in a mixing bowl. Sprinkle with red pepper flakes to taste. Add the cooled tomato sauce and toss to combine. Transfer to a shallow serving bowl and sprinkle with the remaining 1/4 cup basil. Garnish with lime wedges. Serve chilled or at room temperature.
Yield: 12 to 15 appetizer servings
Recipe Source: Cold Weather Cooking by Sarah Leah Chase (Workman Publishing)
Reprinted with permission.
Toss the cooked shrimp with the sesame oil in a mixing bowl. Sprinkle with red pepper flakes to taste. Add the cooled tomato sauce and toss to combine. Transfer to a shallow serving bowl and sprinkle with the remaining 1/4 cup basil. Garnish with lime wedges. Serve chilled or at room temperature.
Yield: 12 to 15 appetizer servings
Recipe Source: Cold Weather Cooking by Sarah Leah Chase (Workman Publishing)
Reprinted with permission.
