Prep 25 mins
Cook 10 mins
I copied this down from a friends cookboook. I will update after I find out the name of the chef :) These shrimp are a very pretty presentation. I will post picture as soon as I can. I tried to take a shortcut with these and bought the ginger and lemongrass in the little tubes. MUST BE FRESH. The glaze is a modern blend of spicy and tangy flavors with an asian accent.
- 1⁄3 cup plus 1 tbs water
- 1⁄4 cup seasoned rice vinegar
- 2 teaspoons finely chopped lemongrass, inner white bulb only
- 2 teaspoons minced peeled fresh ginger
- 1 teaspoon lime zest
- 1⁄4 teaspoon crushed red pepper flakes
- 1 1⁄2 teaspoons cornstarch
- 12 cups water
- 1 tablespoon kosher salt
- 24 shrimp (medium to large)
- 24 fresh cilantro leaves, for garnishing
- Combine 1/3 cup of water, vinegar, lemongrass, ginger, lime zest and crushed red pepper in a small nonreactive saucepan. Dissolve the cornstarch in 1 Tbs water in a small bowl and add to the vinegar mixture using whisk. Bring to a boil over medium heat, whisking at least twice. Boil for 1 minute. Transfer to a bowl and refrigerate until chilled.
- Bring the remaining 12 cups of water and kosher salt to a boil in a large saucepan over medium heat. Add the shrimp and cook until opaque in the center, about 3 minutes. Strain. Arrange on baking sheet with a lip. Refrigerate until partially chilled.
- To assemble: Peel the shrimp, leaving the tail attached. Cut a slit (1/2 to 1/4 inch deep) down the back of each shrimp from the top to the tail. Be careful not to cut completely through the shrimp. Rinse the shrimp in a bowl of cold water to remove the vein. Transfer to a paper towel lined plate to absorb any excess water. Place a cilantro sprig in the cut of each shrimp. Brush with glaze before serving- I put remaining sauce in bowl on plate with shrimp :).