• Saké Shrimp
 
  • Saké Shrimp
 

Saké Shrimp

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  • Difficulty2/5
  • Prep time20 mins
  • Cook time10 mins
  • Serves4 - 6
  • HardwoodOak

Grilled seafood marinated in Sake says "sushi is in the house". Cooked over fire, they acquire a unique wood-smoked flavor. Marinate them for up to 2 hours, then grill them as your guests arrive.

Ingredients

Large Shrimp, deveined24
Saké (Japanese Rice Wine)1/2 cup
Soy Sauce3 Tbsp.
Fresh Lemon Juice1 Tbsp.
Scallion1
Ginger, sliced into coins1 - 1-inch piece
Garlic, minced1 clove
Sesame Oil1 Tbsp.
White Sugar1 tsp.
Lemon, cut lengthwise into 6 wedges1

Preparation

Wash and drain the shrimp.

Make the marinade: In a large bowl or resealable plastic bag, combine the saké, soy sauce, lemon juice, scallion, ginger, garlic, oil and sugar.

Add the shrimp and stir or massage the bag to coat. Refrigerate for 2 hours, stirring or massaging the bag to redistribute the marinade.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400F and preheat, lid closed, for 10 to 15 minutes.

Drain the shrimp and pat dry. Thread 3 shrimp on each of 8 skewers. Arrange the shrimp skewers and lemon wedges on the grill grate and grill, turning once, for 3 to 4 minutes per side, or until the shrimp are opaque and cooked through.

  • Difficulty2/5
  • Prep time20 mins
  • Cook time10 mins
  • Serves4 - 6
  • HardwoodOak