If anyone needed an excuse to open a bottle of St. Supéry Sauvignon Blanc, this is it. It’s simple, it’s easy and it’s a great pairing for two people or twenty people. See why and please leave us a comment below. Cheers!
24 medium to large shrimp
24 cilantro leaves
1/4 cup seasoned rice vinegar
1 TSP each peeled ginger, minced
2 TSP lemongrass inner bulb, finely chopped
lime zest, minced
1/4 TSP crushed red pepper
Combine 1/3 cup water with vinegar, lemongrass, ginger, lime zest and crushed red pepper in small pan. Mix cornstarch with 1 TBSP water in a small bowl or cup, then whisk into pan with vinegar mixture. Bring to boil over medium-high heat. Boil for 1 minute while stirring. Chill mixture in refrigerator.
In a large pot, bring enough water for shrimp to a boil. Add shrimp and reduce to simmer shrimp until cooked, about 3 minutes. Drain shrimp, then arrange on a baking sheet. Refrigerate until partially chilled. Peel shrimp, leaving tail attached. Cut a slit on back of each shrimp, remove vein. Place a cilantro leave in cut of each shrimp, brush with glaze mixture and serve as an appetizer.
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