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Serves
4 for a main, 8 for appetizer
Author Notes
This is a recipe based on a 2500 year old document called The Banquet of Philoxenus that was translated in The Classical Cookbook by Sally Grainger. —deana@lostpastremembered
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Ingredients
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1 pound
shrimp, shelled
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2 tablespoons
olive oil
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1/4 cup
fish sauce
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2 tablespoons
honey
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1 tablespoon
fresh oregano or marjoram, chopped
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1 teaspoon
black pepper, ground
Directions
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Combine the oil, fish sauce and honey
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Cook the shrimp in the oil, fish sauce and honey until done
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Remove the shrimp and reduce the sauce by half.
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Sprinkle on the herb and pepper and pour over the reserved shrimp
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