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Skewered Sesame Shrimp


Skewered shrimp is easy to turn during cooking; you can also saute shrimp on their own.

Note: These shrimp are perfect with buttered rice or noodles and sauteed greens. Regular or sugar snap peas would also be a good choice.

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  • 24 large shrimp (about 1 1/4 pounds), peeled and deveined
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons wine vinegar
  • 1/4 cup sesame seeds
  • 1 tablespoon vegetable oil


Servings 12


Step 1

1.Thread 3 shrimp onto each of eight 6-inch bamboo skewers. Combine soy sauce and vinegar in a shallow dish, and put sesame seeds on a plate. Dip each skewer of shrimp into the soy-vinegar mixture, and then dip both sides in the sesame seeds.
2.In a large skillet, heat oil over medium-high heat. Add skewered shrimp, and cook until shrimp are opaque, about 3 minutes on each side. Transfer skewers to a plate. Pour the remaining soy-vinegar mixture into the hot pan, and cook, stirring, until slightly thickened, about 15 seconds. Drizzle sauce over shrimp, and serve warm or at room temperature.


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