Sunday, May 5, 2019

Spicy Butterflied Jumbo Shrimp w/ Yuzu Kosho Marinade and Dipping Sauce

“Super simple and utterly delicious” is the description Food and Wine used for this dish from Chef Ricardo of the Mo-Chica Restaurant in LA. The recipe couldn’t be easier, and the size of the shrimp and use of the butterfly technique create a stunning plated dish that will make you wonder if you’re eating shrimp - or lobster!

My Paleo Marin Rating: 5 Persimmons










Yuzu Kosho available here
Ingredients:

For the Marinade:

1 Tablespoon Yuzu Koshu (or 1 1/2 Tablespoons for super spicy)
1 1/2 Teaspoons peeled ginger, minced
1 garlic clove, minced
1 large stalk of fresh lemongrass, pale inner bulb only, minced
1 1/2 Tablespoons chopped fresh cilantro
1/2 cup extra-virgin olive oil

For the Shrimp:

12 Jumbo wild caught shrimp (about 3/4 or 1 pound), butterflied in the shell

Directions:

1. In a small bowl, mix all the ingredients for the marinade.

2. Place the prepared shrimp on a platter and cover with 1/2 of the marinade. Let the shrimp marinate for 10 minutes, turning to coat a couple of times.

3. To cook the shrimp: For the stovetop, brush a cast iron grill pan with a light coating of oil and heat over high heat. (Prepare an outdoor grill accordingly). Grill the shrimp over high heat for about 4 minutes, turning once. Do not overcrowd the pan. When the shrimp are charred and cook through, transfer the shrimp to a plate, standing upright. To eat, peel the shrimp and serve with the remaining marinade as a dipping sauce.

5. Store any leftover shrimp covered in the fridge for 2-3 days. Use extra dipping sauce with the shrimp, cooked vegetables or as a spread for toast.

Yuzu fruit is similar to
 a lemon or grapefruit 
Note: Yuzu Kosho is a spicy fermented Japanese condiment made from hot chilies, the citrusy zest of the yuzu plant and salt. While it adds heat to any dish (including Kit Kats in Japan!), the heat doesn’t linger on the pallett.

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Original recipe adapted from Food and Wine here.

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