We're well into BBQ season, and the latest recipe reflects that. Say all the horrible things you want about Rachael Ray, but her magazine is chock-full of great recipes. So here it is, a new shrimp recipe.
Honey Wasabi Shrimp Skewers
Ingredients for 8 servings:
2 lbs. thawed shrimp deveined and peeled, tail on
1/2 cup honey
2 tbsp. wasabi powder
1 tbsp. salt
2 tbsp. freshly toasted sesame seeds (buy them for cheap at Asian markets, and heat them up in a pan on high heat, until they start popping up)
1/4 cup vegetable oil
Skewers (if using bamboo skewers, soak in water for 30 minutes prior to putting shrimp on skewers)
Method:
Step 1: Mix honey, wasabi and salt until blended
Step 2: Whisk in vegetable oil until blended (you may need to add a splash of vinegar)
Step 3: Marinate shrimp in the mixture, and let it set in the fridge for at least 30 minutes
Step 4: Skewer shrimp (about 4-6 per skewer)
Step 5: Heat grill to medium, and lightly grease
Step 6: Grill skewers 2.5 minutes per side (flip only once)
Step 7: Sprinkle with sesame seeds
You have to make the wasabi powder (I use Namida 100% True wasabi powder) into a paste before using it otherwise you don't get the flavour you expect. I get my wasabi from www.wasabi.co.nz by airmail. Most wasabi sold in stores do not contain true wasabi at all, but a mixture of coloured horseradish and mustard. Have a look at www.wasabireviews.com to see what is really in so called wasabi. BTW this recipe is lovely cold, tossed in a salad. Enjoy.
ReplyDeleteInteresting, thanks. Before I made this, I checked the reviews on a message board, and a few people wrote that it should be added as a powder. I will try it as a paste next time. I got the real stuff from a Japanese friend. I will definitely eat it in a salad next time.
ReplyDeleteThese were excellent. I may have to give this a try on my own.
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