Grilled Ginger-Hoisin Shrimp

This recipe comes, by way of FedEx, from a site I have subscribed to for many tasty years....America's Test Kitchen. I bought a new cookbook because their special deal was too good to pass up.

If you bought the America's Test Kitchen Cooking for Two 2012, you got the 2011 addition at no extra charge (not even S&H).
I sat The Nudge down last week and gave him first dibs on picking four recipes from the 2012 addition.

The first recipe he choose was an Asian-style shrimp dish.

I used the sauce ingredients to make a basting sauce to use on the grill. The amounts clearly made enough for 4 servings.

Thumbs up, a definite keeper.



Grilled Ginger-Hoisin Shrimp
Adapted from America's Test Kitchen Cooking for Two 2012
serves 2

* 1 tablespoon hoisin sauce
* 1 tablespoon water
* 2 teaspoons grated fresh ginger
* 1 1/2 teaspoon rice vinegar
* 3/4 teaspoon low-sodium soy sauce
* 1 scallion, sliced thin
* Pinch red pepper flakes
* 12 ounces X-Large shrimp, peeled and deveined
* 1/8 teaspoon sugar
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
* 2 teaspoons canola oil

1. Whisk hoisin sauce, water, ginger, vinegar, soy sauce, scallion and pepper flakes together in bowl. Reserve 1 tablespoon for basting and the rest for the dipping sauce.
2. Pat shrimp dry and season with salt, pepper and salt. Let rest for 15 minutes.
3. Set the grill for direct cooking and skewer the shrimp.
4. Once the coals are hot, place the shrimp on the grill and baste the tops with the sauce. Cook for 3 minutes and flip over. Baste the other side and grill for 3 more minutes or until crispy crunchy and cooked through.
5. Serve reserved sauce for dipping.



I made a basic chopped garden salad on the side.