Soy Sauce Chicken with Raisin-Ginger Sauce Soy sauce chicken is a Cantonese style sweet-sticky glazed…
Home-made marinades and sauces add pizzaz to plain foods with just a few ingredients that you probably have on hand. Basic oils, acids, herbs, spices and aromatics (see Pantry Essentials list) create flavors from Italian to Thai without cluttering your refrigerator with bottles and jars.
In this recipe, a sesame-ginger-soy glaze is a simple blend of pantry staples. If you don’t keep sesame oil on hand but like Asian flavors, buy a small bottle. Store it in the refrigerator as it may last you a while. Use in small amounts to inspire Asian flavors on green beans or bok choy, in stir-frys, salad dressings, sauces and marinades.
Skewered Sesame Ginger Shrimp and Blackberries makes a light meal or an impressive appetizer. Fresh peaches can be substituted for the mango but the blackberries are a unique twist on a kabob, so give it a try!
An original recipe by Rosemary Mark for Driscoll’s.
Photography: Noel Barnhurst Styling: George Dolese
Skewered Sesame Ginger Shrimp with Blackberries
- 1 pkg. 6 oz. fresh blackberries
- 1 fresh mango, peeled, cut in 1/2-inch thick wedges or chunks
- 12 ounces raw, peeled and deveined shrimp about 26 count size
- 2 Tbsp. soy sauce
- 1 Tbsp. natural rice vinegar if using seasoned, omit brown sugar
- 1 Tbsp. packed brown sugar
- 1 tsp. sesame oil
- 1 tsp. grated fresh ginger
- 1 clove garlic, minced
- Preheat a gas grill or broiler to high heat.
- Thread blackberries, mango and shrimp alternately on wood or thin metal skewers.
- Combine remaining ingredients to make a glaze. Brush onto prepared skewers, coating all sides of ingredients.
- Grill or broil skewers 2-3 minutes per side, carefully sliding spatula under berries when turning. Serve warm or room temperature.