We're reviving one of our most popular crowd-pleasing appetizers, courtesy of Chef Chris Squire. It's always a phenomenal hit.
Serve either cold as an easy make ahead appetizer, or warm over steamed rice or noodles as a sit-down starter.
Marinade
¼ cup fresh cilantro, chopped
¼ cup green onion, minced
2 Tbsp garlic, finely minced
1 Tbsp ginger, finely minced
1 tsp orange zest
½ cup orange juice
¼ cup hoisin sauce
2 Tbsp soy sauce
2 Tbsp honey
1 Tbsp sesame oil
1 Tbsp Asian chili sauce
1 Tbsp white sesame seeds, toasted
Shrimp
1 lb raw large shrimp, peeled and deveined
1
In a bowl, combine all of the marinade ingredients (except shrimp).
2
Either saute, boil or grill the shrimp and toss in the marinade.
3
Serve. Yum!
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Ingredients
Marinade
¼ cup fresh cilantro, chopped
¼ cup green onion, minced
2 Tbsp garlic, finely minced
1 Tbsp ginger, finely minced
1 tsp orange zest
½ cup orange juice
¼ cup hoisin sauce
2 Tbsp soy sauce
2 Tbsp honey
1 Tbsp sesame oil
1 Tbsp Asian chili sauce
1 Tbsp white sesame seeds, toasted
Shrimp
1 lb raw large shrimp, peeled and deveined
Directions
1
In a bowl, combine all of the marinade ingredients (except shrimp).
2
Either saute, boil or grill the shrimp and toss in the marinade.
3
Serve. Yum!
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