Recipe - Roasted Shallot Risotto

One fourth cup Soy sauce
1 Small clove garlic; roughly
chopped
1 One half tablespoon Vegetable oil
1 tablespoon Honey
1 One half teaspoon Dry mustard
1 One half teaspoon Fresh ginger; roughly
chopped
1 One half pound Jumbo shrimp (or 1Three fourths lb
large)
Salt and freshly ground
pepper; to taste
Scallions for garnish;
thinly cut or sliced up

In a food processor or blender, process the soy sauce, garlic, oil, honey,
dry mustard, and ginger until the garlic and ginger are finely chopped and
well combined, 1 to 2 minutes. Set the marinade aside, or cover and
refrigerate for up to several weeks.

Position the oven rack to the top level and heat the oven to 500 degrees F.
Dry the shrimp well with paper towels and set aside.

Season the shrimp lightly with salt and pepper. Put them in a bowl with
the marinade, tossing to coat thoroughly. Let them sit, unrefrigerated,
stirring once or twice. After 5 minures, remove the shrimp (discard the
marinade) and arrange them on a baking sheet, 1 inch apart. Put the pan in
the oven toward the back; roast until the shrimp are cooked through and
white throughout, 5 to 8 minutes (use the shorter cooking time if using a

thin pan or smaller shrimp); cut one in half to check. Sprinkle with
scallions and serve immediately.

Contributor: Fine Cooking

Posted to MMRecipes Digest V4 #2 by Jack Elvis jackelvis@moonlink.net on
Jan 01, 1999