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      RECIPE TITLE "Sautéed Sesame Shrimp"
    recipe excerpted from New Orleans Seafood Cookbook Copyright ©  1999 by by Andrew Jaeger. All rights reserved.

    yields Serves 4 as an appetizer; serves 2 as an entrée time---difficultyeasy

    The sesame oil gives this dish a little kick in the pants from the Orient, as does the sherry. But I wasn't really trying to come up with something Asian—just something good. Considering the number of requests we get for this dish, especially as an appetizer, we must be doing something right.


    • Marinade
      • 2 tablespoons sesame oil
      • 2 tablespoons chopped garlic
      • ½ teaspoon blackeningseasoning (page 145)
      • ½ teaspoon salt
      • ¼ teaspoon Tabasco sauce
    • 2 cups peeled jumbo (16 to 20 count) shrimp, peeled, deveined, butterflied, and drained well
    • 2/3 cup dry sherry
    • 1 tablespoon sesame seeds, for garnish
    • ½ head iceberg lettuce, shredded
    • ¼ cup thinly sliced green onions, for garnish


    MIX together the ingredients for the marinade in a large bowl and add the shrimp. Toss to coat the shrimp thoroughly (about 100 times). Cover and refrigerate for 1 hour.

    In a large skillet over medium heat, add the marinated shrimp and cook, stirring constantly, until pink, about 3 minutes. Do not let the garlic burn. Pour in the sherry and scrape up browned bits from the pan and continue to cook until the sherry is almost evaporated.

    To toast the sesame seeds, place in a hot skillet over medium heat, tossing until they start to brown, about 1 minute.

    To serve, divide the lettuce evenly among the plates. Place the shrimp on the bed of lettuce and top with the sesame seeds and green onions.

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