6/17/13

Salt Grilled Shrimp + Asian Slaw w/ Wasabi Dressing


We haven't been cooking at home as much lately. In fact, too many of my recent meals have been eaten out of a Whole Foods cardboard container, sitting in Costco lawn furniture during a break from sampling. As people who live our lives around food and cooking, this has definitely taken it's toll on Erika and myself.

So, on an evening off, we wanted nothing other than a fresh summer dinner made at home -- not just a quick stir-fry, but a real meal made from actual recipes! I've been meaning to make this shrimp recipe ever since I saw it in Bon Appetit. The technique is simple: heat up rock salt in a iron skillet and then grill the shrimp on top! Totally easy and quick -- plus it produces amazing flavor. 


 To go with our shrimp, we also tried our hand at one of Tracy Shutterbean's amazing salads (of which she has many). This one had the perfect asian flair to go with shrimp! Loved the wasabi element to the dressing -- it made the whole dish taste like deconstructed sushi! Yum.




Salt-Grilled Shrimp
Recipe from Bon Appetit

Ingredients:
1 garlic clove, finely chopped
1 pound jumbo shrimp, peeled, deveined
1/4 cup fresh orange juice
2 tablespoons olive oil
1 teaspoon hot chili paste (I used Ingredients
1 garlic clove, finely chopped
1 pound jumbo shrimp, peeled, deveined
1/4 cup fresh orange juice
2 tablespoons olive oil
1 teaspoon hot chili paste (such as sambal oelek)
1 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
1 cup coarse sea salt

Directions:
Combine garlic, shrimp, orange juice, oil, chili paste, paprika, and pepper in a medium bowl. 
Cover and chill at least 2 hours and up to 4 hours.

Cover bottom of grill pan or cast- iron skillet evenly with salt. Place pan over medium-high heat, cover (salt may pop while it's heating), and heat until pan and salt are hot. Place shrimp in pan in a single layer and cook, uncovered, until shrimp are opaque throughout, about 2 minutes per side. Transfer shrimp to prepared platter, brushing off any excess salt.


Asian Slaw w/ Wasabi Dressing
Serves 4
Recipe from Shutterbean.

For the dressing:
1 teaspoon prepared wasabi (or more to taste)
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 teaspoon honey
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
3 tablespoons vegetable oil
for the slaw:
1 small jicama, peeled and julienned
1 bell pepper, seeded and julienned
1 cucumber, julienned
1/4 purple cabbage, shredded

Directions:
Add all dressing ingredients to a mason jar, close lid tightly and shake a few times.
Toss the slaw ingredients with the dressing and serve.

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