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  • 4servings
  • 70minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, C
MineralsNatrium, Fluorine, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound shrimp

  2. 20 wooden skewers, soaked in water

  3. 30 minutes

  4. 1/2 cup soy sauce, plus

  5. 2 tablespoons

  6. 1/4 cup sake

  7. 5 tablespoons extra-virgin olive oil

  8. Kosher salt and freshly ground black pepper

  9. 2 shallots, finely diced

  10. 2 cloves garlic , minced

  11. 1 (28-ounce) can whole, peeled tomatoes, drained and hand-crushed

  12. 1/4 cup hoisin sauce

  13. 2 tablespoons rice vinegar

  14. 1 tablespoon red chili paste (recommended: Srirachi Hot Chili Sauce )

  15. 1/4 cup brown sugar

  16. 1/2 teaspoon chili powder

  17. 2 avocados, peeled and sliced, for garnish

  18. 2 scallions, sliced thin, for garnish

  19. Lime wedges, for garnish

Instructions Jump to Ingredients ↑

  1. Thread shrimp onto skewers and place in a shallow dish. Pour 1/2 cup soy sauce, sake, and 2 tablespoons oil over the shrimp and season them with salt and pepper. Set aside and let them marinate while you make the barbecue sauce.

  2. Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add shallots and garlic and cook for 1 minute. Stir in tomatoes and season with salt and pepper. Add 2 tablespoons soy sauce, hoisin sauce , vinegar, chili paste, sugar, and chili powder. Cook until the mixture has thickened, about 10 to 15 minutes. Use an immersion blender to break the tomatoes up into a chunky sauce.

  3. Heat a grill or a grill pan and cook the shrimp about 3 minutes per side. To serve, spread some barbecue sauce onto a large platter and place the grilled shrimp skewers on top of that. Garnish with avocado, scallions, and lime wedges. Serve extra barbecue sauce on the side.

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