SKINNY CRISPY ROCK SHRIMP
This recipe is a skinnier version of Nobu's famous fried rock shrimp appetizer that's typically fried and doused in a creamy spicy mayo-based sauce. My version is baked and uses Greek yogurt, sriracha and sesame oil to create a healthier, yet still drool-worthy copycat!
Provided by Cayla Atha
Categories Appetizer Main Course Side Dish
Time 25m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- If making tempura batter, whisk all ingredients together well.
- For tempura shrimp: In a bowl, place dethawed rock shrimp and toss with paprika, salt and pepper. Then place shrimp into tempura batter and toss. In another bowl, place panko bread crumbs. With tongs, take a few battered rock shrimp and place into the crumbs to coat. On a sheet pan sprayed well with cooking spray, arrange shrimp into one even layer.For pre-coated shrimp: In a bowl, spray frozen shrimp well with cooking spray. Toss coated rock shrimp with paprika, salt and pepper. On a sheet pan sprayed well with cooking spray, arrange shrimp into one even layer.
- Meanwhile, in a large bowl mix together ingredients for the creamy spicy sauce, whisking in the sesame oil. Set aside.
- After 10 minutes in the oven, remove sheet pan and using tongs, flip over each shrimp. Bake for another 10 minutes.
- After another 10 minutes in the oven, remove shrimp from pan and gently place into the large bowl with the creamy sauce. Toss carefully to coat. Top with green onions and serve immediately!
ROCK SALT SHRIMP
Steps:
- Preheat an oven to 400 degrees F.
- Select a 2-inch deep casserole dish that is large enough to hold the shrimp in a single layer. Add the rock salt to form a 1-inch bed in the dish. Slide the casserole dish into the oven and heat for 30 minutes.
- Add the minced garlic and olive oil to a mixing bowl to prepare the marinade.
- Make an incision down the back of each of the shrimp. Devein or remove the intestine from each piece and add the shrimp to the marinade. Toss together to coat, and let the ingredients rest for at least 10 minutes.
- Once heated, pull your casserole dish from the oven and arrange the shrimp on the bottom in 1 layer. Return the dish to the oven, and roast for 2 minutes. Turn each shrimp over, and set them aside to let the residual heat from the pan finish cooking their second sides. Serve warm.
SPICED SALT-BAKED SHRIMP
The chef Adam Evans of The Optimist in Atlanta likes to roast big, fresh Southern shrimp with the heads in a deep dish of rock salt studded with spices, an easy method that produces tender, delicately flavored and perfectly seasoned shrimp. Here, headless shrimp take on fragrance from cinnamon and star anise and get heat from jalapeños. The presentation is spectacular for a dinner party. Let the salt cool completely before you toss it out.
Provided by Kim Severson
Categories dinner, lunch, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 475 degrees. In a bowl, add salt, cardamom, peppercorns, cinnamon, bay leaves, anise, two lemon wedges, the thyme, the jalapeños and the garlic and mix well.
- In a large shallow baking dish, add half the salt mixture. Place in oven for 10 to 12 minutes.
- Carefully remove pan from oven and set shrimp in a single layer on salt and then cover with remaining, cool salt mixture.
- Return to oven. Bake for 8 to 10 minutes more, or until shrimp are just cooked through.
- Serve shrimp in the salt, or remove to a platter. Garnish with remaining lemon. Serve with cocktail or tartar sauce or melted butter.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 1289 milligrams, Sugar 1 gram, TransFat 0 grams
PASTA WITH ROCK SHRIMP, CHILE, AND LEMON
This recipe makes more bonito butter than you need. Use the smoky, slightly salty mixture to top your next steak, or to sauté greens.
Provided by Nick Curtola
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt butter in a small saucepan over medium-low heat, then add bonito flakes; swirl butter to combine. Remove from heat and let sit 10 minutes to infuse.
- Strain butter through a fine-mesh sieve into a small bowl, pressing on solids; discard bonito flakes. Cover and chill butter until ready to use.
- Finely grind dried shrimp in spice mill or with mortar and pestle; set aside for serving.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes if using fresh pasta, longer if dried. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
- Meanwhile, heat oil in a large skillet over medium. Add chile and lemon zest and cook, stirring, 20 seconds. Add rock shrimp and cook, tossing, 1 minute. Add tarragon, lemon juice, pasta, 3/4 cup pasta cooking liquid, and 3 Tbsp. bonito butter and toss to coat. Cook, tossing and adding more pasta cooking liquid as needed, until sauce is glossy and coats pasta and shrimp are cooked through, about 3 minutes. Season with salt if needed.
- Divide pasta among bowls and top with scallions and reserved dried shrimp.
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