Asian flavors accent this do-ahead appetizer.
- Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
- Makes 20
- 20 uncooked large shrimp, peeled, de-veined
- 1 tablespoon minced fresh ginger
- 2 teaspoons vegetable oil
- 1 large garlic clove, pressed
- ½ teaspoon Chinese five-spice powder
- 20 large snow peas, stringed
- 1 teaspoon Oriental sesame oil
- ½ teaspoon sesame seeds, toasted
- 2 tablespoons reduced-sodium soy sauce
- 20 small wooden skewers or toothpicks
- Combine shrimp, ginger, vegetable oil, garlic and five-spice powder in medium bowl; Toss to blend.
- Cover and refrigerate at least 1 hour and up to 4 hours.
- Bring medium pot of salted water to boil.
- Add snow peas; Cook just until crisp-tender, about 45 seconds. Drain.
- Rinse with cold water. Drain; Pat dry.
- Transfer to bowl. Drizzle sesame oil and sesame seeds over; Toss to coat. Set aside.
- Heat large non-stick skillet over medium-high heat.
- Add shrimp mixture and sauté 3 minutes.
- Add soy sauce; Stir until shrimp are just opaque in center and liquid evaporates, about 1 minute.
- Transfer to plate and cool completely.
- Wrap 1 snow pea lengthwise around each shrimp from head to tail. Secure with skewers. (can be prepared 6 hours ahead. Cover and refrigerate.)
- Serve slightly chilled or at room temperature.
Nutritional information Edit
- Calories, 40 | Total Fat 1g | Saturated Fat 0.5g | Cholesterol 43mg
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