Weeknight Simple:Honey-Sesame Grilled Shrimp

September 3, 2010

Never mind that school started two weeks ago; summer is hanging on with long, hoary talons, refusing her walking papers. It’s still hella hot here, people. Miss D. is absolutely peeved, because her closet full of shiny new fall garments is sitting, untouched, taunting her with every swish of the hanger.

It’s also too steamy (and let’s face it, too beginning-of-school-hectic) to give me much motivation in the dinner department. If a dish takes more than a half hour to whip up, I’m not interested. So for us, we’re still firmly in the salad, sandwich and toss-on-the-grill camp.

If grilling’s in the cards, I usually whip out a Bobby Flay recipe. I can’t help it–I have mad love for the Flay-man. Not his looks, mind you–I’m not a “red dude” kind of female–but his cooking? Oh, baby.

I particularly love the Flay-man when he gives me a recipe that’s quick enough for a weeknight meal, and this one fits the bill.

Protein-rich shrimp, marinated in an Asian-honey glaze, then lacquered at the end and decorated with sesame seeds? Delish. And in your belly in just a little over a half an hour. I like to serve it with rice and steamed broccoli, but adorn however you like. It’s a crowd pleaser.

Honey-Sesame Grilled Shrimp
recipe courtesy of Bobby Flay
serves 6

2 1/4 pounds uncooked jumbo shrimp, peeled and deveined

For the Marinade/Glaze:

3 tablespoons Asian sesame oil
1/4 cup rice wine or dry sherry
1/4 cup soy sauce
2 tablespoons honey
2 cloves garlic, crushed with the side of a cleaver
2 1/4-inch-thick piece of fresh ginger, sliced and flattened with the side of a cleaver
2 trimmed scallions, the white part flattened with the side of a cleaver and the green part finely chopped
1 tablespoon sesame seeds, plus 1 tablespoon for serving, toasted in a 325 degree oven until light brown
1-2 teaspoons of your favorite hot sauce
1/2 teaspoon Chinese five-spice powder (optional)

Combine marinade ingredients in a large bowl; whisk until honey dissolves. Stir in shrimp. Marinate 30 minutes.

Preheat grill or broiler to high. Drain shrimp in a strainer over a saucepan. Boil marinade until thick and syrupy, about 4 minutes. Thread shrimp on skewers and place on the grill (or under broiler) until cooked through, about 2 minutes per side, basting with marinade.

Transfer shrimp to a platter. Sprinkle with scallion greens and sesame seeds. Serve at once.

{ 1 comment… read it below or add one }

Calvin March 5, 2019 at 4:18 am

Simply wonderful!! I’m really dying to try this, I can not wait! Thank you for sharing this recipe.


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