Serves 4 as a main dish; 6 to 8 as an appetizer
by Ronne Day from Fine Cooking
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.
honey sake limes garlic ginger Hot Sauce shrimp cilantro
1/2 cup mild honey (such as clover)
1/2 cup sake
3 medium limes, finely grated to yield 2 tsp., squeezed to yield 1/3 cup juice
1 Tbs. minced garlic
1 Tbs. minced fresh ginger
2 tsp. hot sauce (such as Cholula)
24 colossal shrimp (13 to 15 per lb.; about 1lb.), shelled (tails left intact, if you like) and deveined
1 Tbs. coarsely chopped fresh cilantro
In a 12-inch skillet, combine the honey, sake, lime juice and zest, garlic, ginger, hot sauce, and 1tsp. salt and stir until thoroughly mixed. Bring to a simmer over medium heat, then add the shrimp, toss to coat, and cook until just pink and opaque throughout, about 1 minute per side.
Transfer the shrimp to a serving bowl with a slotted spoon or tongs. Bring the sauce to a boil over medium-high heat and cook, adding any juice that has accumulated from the shrimp, until reduced to a syrupy consistency, about 10 minutes. Pour the sauce over the shrimp, sprinkle with the cilantro, and toss to coat. Serve immediately.
Serve over white rice for a main dish, or with toasted bread as an appetizer.