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Wednesday, April 26, 2017

Sweet and Sour Orange Marinade for Shrimp

Hot isn’t in the title for Paul Kirk’s recipe, but you do get the teeniest underscore
of heat from the Anaheim chile. Try using a hotter pepper, like jalapeño,
if you want further zing.

Preparation time: 5 minutes
Cooking time: None
Yield: 4 servings

1 Anaheim chile, seeded and minced
3 large garlic cloves, minced
2 teaspoons orange zest
1 teaspoon peeled, minced ginger
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon hoisin sauce
2 teaspoons dark sesame oil
2 teaspoons red wine vinegar
1⁄2 teaspoon salt
1⁄4 teaspoon sugar
1⁄4 teaspoon ground Szechuan pepper
1 pound uncooked shrimp

1 In a medium bowl, whisk together all ingredients except the shrimp.
2 Add the shrimp to the marinade. Cover and refrigerate an hour or two.
Tips A low- or medium-hot grill does great things for shrimp, which
easily pick up charcoal flavor. The little suckers cook in no time,
though, so keep a close eye on them and turn them as soon as you
see that one side is pink. The second side won’t take as much time
as the first, so be at the ready with tongs to snatch the shrimp
from the heat as soon as both sides have lost their translucence.
Putting a pair of skewers through the shrimp makes them easier to
handle, preventing them from rotating on the skewer. Just put two
thin skewers about an inch apart through the shrimp to ensure
that they don’t tear or turn.

bbq sauces, rubs and marinades for dummies.pdf

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