Version 1 is my solo version of the recreation of an ancient Greek dish from Dalby, Andrew; Grainger, Sally, The Classical Cookbook. J. Paul Getty Museum, 1996. ISBN: 0892363940
Versions 2 and 3 are honey-vinegar variations I tried; they're not bad, but kind of bland.
Version 1: classical Greek version
per person:
4 oz. cooked shrimp, fully thawed and drained if frozen, shelled if appropriate
1/2 Tbsp. olive oil
1 Tbsp. fish sauce
1/2 Tbsp. honey
garnish:
generous pinch dried oregano
pepper to taste
Version 2: agridouce (sweet and sour) version
per person:
4 oz. cooked shrimp, fully thawed and drained if frozen, shelled if appropriate
1/2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. water
1/2 Tbsp. honey
garnish:
pepper to taste
Version 3: sesame version
per person:
4 oz. cooked shrimp, fully thawed and drained if frozen, shelled if appropriate
1/2 Tbsp. toasted sesame oil
1 Tbsp. rice wine vinegar
1/2 Tbsp. honey
1/2 Tbsp. soy sauce or water
garnish:
1 tsp. toasted sesame seeds, to taste
pepper to taste
Saute ingredients (except garnish) 2-3 minutes, until shrimp are heated through but still tender. Remove shrimp and keep warm. Reduce sauce by half and pour over shrimp; sprinkle with garnish. Serve as an appetizer, with nice crusty bread, or over rice or noodles as a first course.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
