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Sweet & Sticky Teriyaki Shrimp
Posted by Angus on 08/21/2008 (2172 reads)

3 lbs. shrimp (thawed, uncooked, peeled, deveined)
teriyaki sauce
sesame ginger marinade
sesame seeds, as desired

Teriyaki Sauce:
1 cup soy sauce
1 cup mirin (sweet rice wine)
4 tbsp. sugar
2 tsp. finely minced ginger
4 tbsp. corn starch

Marinade:
1/4 cup peanut oil
1/4 cup soy sauce
1/8 cup sesame oil
juice of one lemon
1 tsp. ground garlic
1 tsp. ground ginger
1 tsp. white pepper
salt, to taste
Marinate raw shrimp for at least one hour.

Remove shrimp from marinade. Discard marinade.

Coat shrimp with flour and sesame seeds. Fry coated shrimp in oil until lightly golden.

Remove cooked shrimp from oil and place in a medium pot, with teriyaki sauce ingredients.

Ensure shrimp is evenly covered with sauce. Simmer until sauce thickens.

Serve alone or over your favorite rice.

   
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Lime & Mustard Grilled Halibut
Posted by Angus on 07/04/2008 (1697 reads)

 lime and mustard halibut 1 lb. halibut steaks or fillets
1/3 c. lime juice
3 cloves garlic, minced
1 tbsp. canola oil
1/4 c. beer
1 tbsp. parsley, chopped
1/2 tsp. cumin
2 tsp. Dijon mustard
Pepper to taste


Place halibut in marinade dish and set aside. Combine remaining ingredients, pour over halibut. Cover and marinate in refrigerator for 1 hour, turning once. Drain halibut reserving marinade. Place on lightly oiled grill, 4-5 inches from hot coals. Cook 4-5 minutes, baste with marinade and turn. Cook an additional 4-5 minutes, or until halibut flakes when tested with a fork.

   
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