Shrimp with Rice Vinegar Dipping Sauce
To boost the shrimp flavor, shell and devein the shrimp after boiling them.
Shrimp with Rice Vinegar Dipping Sauce
Shrimp with Rice Vinegar Dipping Sauce
Shrimp with Rice Vinegar Dipping Sauce
Ingredients
- 1/2 cup rice vinegar
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1/2 cup water
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One 4-inch piece of lemongrass, inner white bulb only, cut into strips
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One 1-inch piece of fresh ginger, peeled and cut into matchsticks
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1 tablespoon fresh lime juice
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1 teaspoon finely grated lime zest
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1/4 teaspoon crushed red pepper
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Pinch of kosher salt
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Pinch of sugar
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24 medium shrimp (about 3/4 pound), shelled but with tails left intact, then deveined
Directions
- In a small nonreactive saucepan, combine all of the ingredients except the shrimp and bring to a boil. Transfer to a bowl and let cool, then refrigerate until chilled or for up to 1 day.
- Prepare an ice water bath. Cook the shrimp in a medium saucepan of boiling salted water, stirring occasionally, until pink, about 2 minutes. Drain the shrimp and plunge into the ice bath; drain again and pat dry. Transfer the shrimp to a platter and serve with the dipping sauce.
Shrimp with Rice Vinegar Dipping Sauce
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