Servings:4 as a main dish; 6 to 8 as an appetizer
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.
Serve overwhite ricefor a main dish, or with toasted bread as an appetizer.
One of my favorite go-to recipes. Have used for an appetizer as well as a main dish with saffron rice. Everyone raves when I serve it. It has a burst of vibrant flavors with just a tinge of sweet heat. I will continue to make it again and again!
Didn't love this. I think the honey was an odd flavor and didn't balance the flavors well.
We just finished eating and I wanted to get right to a review. My husband and I both loved the flavors. Found that I only had 1/4 cup of honey, so halved everything -- except the ginger and garlic. Had no saki, so used the 'Chinese cooking wine' I had in my pantry. It, as well as excess garlic & ginger was fine. I'm anxious to try it with saki, and will make the whole sauce recipe for the two of us. Also, used Shriacha for hot sauce. Yum!Note: this is what I love so much about my Fine Cooking recipe box. I had thawed shrimp for dinner, and wanted to do something interesting with it--hadn't planned ahead.
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