I recently went to the closing of a local bookstore and picked up a copy of Jim Tarantino’s Marinades, Rubs, Brines, Cures & Glazes. It is a great book, but near the end in the Asian section he had a great recipe for Honey and Sake Glazed Shrimp. This sounded amazing to me. So I went to the store and picked up some sweet sake and wildflower honey. I figured, the best ingredients could only make this better. After making this recipe, I determined that this was one of the best shrimp dishes that I have ever made.
Honey and Sake Glazed Shrimp – (Adapted from Marinades, Rubs, Brines, Cures & Glazes)
- 2/3 cup Sake
- 1/3 cup Soy Sauce
- 1/2 cup Mirin
- 1/4 cup Honey
- 1 small shallot finely diced
- 1 clove garlic finely diced
- 1 lb medium size uncooked shrimp
Creating the Glaze
In a small nonreactive saucepan, bring the sake and honey to a boil. When the honey dissolves, add the Soy Sauce and Mirin.
Reduce heat and simmer for 20-30 minutes, or until the glaze reduces by half. Roughly 3/4 to 1 cup of glaze.
Grilling the Shrimp
Remove the heads and shells from the shrimp. If you wish you can de-vein the shrimp. Next skewer the shrimp with metal skewers or bamboo skewers that have been soaking for at least 20 minutes. If you are not using wide skewers, I would recommend using two skewers per shrimp to prevent rotation.
Preheat the grill to medium/high heat. Then place the shrimp on the grill and cook for about 1 minute on the first side.
Then flip and cook for 1 minute. While the second side is cooking brush the glaze onto the shrimp. Flip and repeat. Grilling for about 1 minute on each side. After about 2-3 flips the shrimp will be perfectly glazed and fully cooked.
Remove from the grill and serve over rice.
I would recommend making a double batch of the glaze for dipping.
The glaze will keep in an airtight container in the refrigerator for about 2 weeks.
This was my favorite dish of March. The glaze was amazing and really added to the shrimp. Actually I could have just eaten the glaze alone. You have to try this one.Share this Recipe: