Recipe by Anna Gill
1 lb raw medium to large shrimp, shelled & de-veined, tail attached
2 tablespoons low sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 talespoons freshly squeezed orange juice
2 tablespoons brown sugar
2 tablespoons flavorless cooking oil
½ teaspoon Asian Chile sauce
1 tablespoon finely minced ginger
¼ cup chopped fresh basil
1. Bring 4 quarts of water to a rapid boil and add shrimp. Cook about 1 to ½ minutes until done. Drain in a colander and transfer immediately to a bowl of ice water. When chilled, drain and refrigerate until ready to use.
2. In a small non-reactive bowl combine remaining ingredients and mix well. Refrigerate until ready to use.
3. Toss shrimp with the sauce and serve immediately. Or place the sauce in a dipping bowl in the middle of a platter. Place the shrimp on the platter around the bowl.
Leave a Reply.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.