Recipe: Teriyaki Shrimp for 100

Teriyaki Shrimp
Recipe By : the California Culinary Academy
Serving Size : 100

1 1/2 cups grated fresh ginger
50 cloves garlic -- minced
50 green onions -- chopped
1 1/2 quarts soy sauce
1 1/2 pints honey
1 1/2 cups rice wine vinegar
3/4 cup Asian sesame oil
25 pounds (about 24) shrimp -- shelled and deveined
1 1/2 cups vegetable oil
1/4 cup cornstarch
1 1/2 cups water
1 1/2 pints sesame seed, toasted -- for garnish
steamed rice -- for accompaniment

1. In a large bowl, stir together ginger, garlic, onions, soy sauce, honey, vinegar,
and sesame oil. Reserve half of this marinade in another bowl. Place shrimp in
first bowl and toss with marinade. Marinate 30 minutes to 4 hours in refrigerator.

2. In a wok or large skillet over medium-high heat, warm vegetable oil. Saute shrimp on one side until bright pink (2 to 3 minutes). Toss and cook second side until done (about 2 minutes). Remove to a dish and reserve.

3. Combine cornstarch and the water in a small bowl. Pour reserved marinade into skillet, bring to a boil over medium-high heat, and stir in cornstarch mixture. Stir until sauce thickens (about 1 minute). Add shrimp, stirring to coat with sauce.

4. To serve, place shrimp on a serving dish, sprinkle with toasted sesame seed, and accompany with steamed rice.

NOTES : You can also use this sauce as a marinade for boneless chicken breasts; marinate the chicken for 30 minutes to several hours before broiling or grilling. There is enough marinade for four chicken breast halves. It is also
delicious as a marinade for fresh tuna steaks. Serve with rice to absorb the
delicious sauce. Toast sesame seed in a dry skillet over medium heat until lightly
browned, 3 to 5 minutes.