Honey and Sake Glazed Shrimp

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.