Sweet and sour blinis with shrimp
Sweet and sour blinis with shrimp

Preparation time 30 minutes

Total time: 1 hour

Ingredients

  1. 24 store-bought blinis

Topping

  1. 125 mL (½ cup) sour cream, 5% m.f.
  2. 1 lime, zested and juiced
  3. 60 mL (¼ cup) crushed peanuts
  4. To taste, salt and pepper

Shrimp

  1. 1 (340 g) bag Pacific shrimp (31–40 count), thawed and peeled
  2. 15 mL (1 tbsp.) oil
  3. 60 mL (¼ cup) each of water and rice vinegar
  4. 75 mL (1/3 cup) sugar
  5. 5 mL (1 tsp.) each of minced fresh ginger and ketchup
  6. 2 mL (½ tsp.) fresh garlic, minced
  7. 1 mL (¼ tsp.) crushed red pepper flakes
  8. 5 mL (1 tsp.) cornstarch

Directions

Shrimp

  1. Heat 15 mL (1 tbsp.) of oil in a nonstick pan over medium heat. Add shrimp and sauté until cooked through. Transfer to paper towel–lined plate.
  2. Combine 45 mL (3 tbsp.) water and the vinegar in a saucepan and bring to a boil over medium-high heat. Add the sugar, ketchup, ginger, garlic, and red pepper and let simmer for 5 minutes. Remove from heat. Add the cornstarch diluted in 15 mL (1 tbsp.) of water and mix well. Let cool.
  3. Pour sauce into bowl, add shrimp, and combine.

Topping and assembly

  1. In a small bowl, stir together sour cream, lime zest, and 15 mL (1 tbsp.) lime juice. Add salt and pepper to taste.
  2. Top each blini with 5 mL (1 tsp.) of lime sour cream and one shrimp, and sprinkle with crushed peanuts.

Chef ’s suggestion: Use mini pitas in place of blinis.

Beer and food pairings

Perfect pairing : white and smooth 

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