Chilled Shrimp with Basil Ponzu Sauce

Time: 15-20 minutes

Serves: 8 as a finger food appetizer

Inspired by: The mother-in-law of one of my closest friends, Judy Sellers. Judy is food and wine savvy as well as being incredibly adventurous, fun and interesting – someone I’m thrilled to know. One thanksgiving when we hosted dinner, she and her husband joined us and brought this as an appetizer. Everyone loved it and I still make it for parties because it’s so yummy. That was my first introduction to Hugh Carpenter and this recipe is from his “Fast Appetizer” cookbook. After that a few of us girls took a “How to Cook Fish” class with him that was really well done.

Ingredients:

• 1 lb raw medium to large shrimp (deveined and peeled, but with the tail still on)
• 2 tablespoons thin or low-sodium soy sauce
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons light brown sugar
• 2 tablespoons flavorless cooking oil (I use an extra light olive oil)
• ½ – 1 teaspoon Asian chili sauce (I’ve been using Thai Kitchen roasted red chili paste)
• 1 tablespoon finely minced fresh ginger (don’t forget this – it’s a key ingredient)
• 1 clove garlic, finely minced
• ¼ cup chopped fresh basil (I substitute with Italian parsley when I can’t get fresh basil)

Preparation:

• Fill a bowl with water and some ice to make very cold.
• Boil water in a large pot and cook shrimp about 1.5 to 2 minutes – until done but don’t overcook.
• Drain shrimp in colander and add to bowl with ice water so they don’t continue cooking.
• When it’s cooled down, drain again.
• Mix the basil Ponzu sauce ingredients together in a shallow glass bowl (this can be made up to 10 hours before serving).
• When ready to serve, toss the shrimp with the sauce – can serve with toothpicks as “finger” food.

Notes: I purchased Hugh’s cookbook so this is the original recipe, but I recommend doubling or tripling the Ponzu Sauce ingredients so it covers the shrimp a bit better, or if you wanted to put some on the side for dipping. The shrimp taste best when they are freshly covered or dipped in the sauce.

Wine Suggestions: Because there is a slight sweetness and spiciness to this sauce, a slightly off-dry wine such as a Riesling is a nice pairing. Depending on what chili you use, if the sweetness and spiciness is only slight, the ginger and other aromatics make it a nice pairing with dry, aromatic whites such as a dry Riesling, Gruner Veltliner or Torrontes.