Best Shrimp Salad With Wasabi And Pickled Ginger Recipes

Wasabi Seafood Salad image

Provided by Ming Tsai

Time 37m

Yield 4 servings

Number Of Ingredients 12

2 fresh lobster tails
12 large shrimp, deveined
2 tablespoons freshly grated wasabi, or 1 tablespoon prepared horseradish mixed with 2 teaspoons wasabi past
1 tablespoon soy sauce
1 lemon, juiced
1 teaspoon sugar
1/3 cup canola oil
1/4 pound lump crabmeat, picked over
4 cups mizuna or tatsoi lettuce, or 2 cups mesclun plus 2 cups watercress
4 plum or 2 large tomatoes, sliced
Salt and freshly ground black pepper
2 ounces daikon sprouts, for garnish

Steps:

Bring a large pot of salted water to a boil. Fill a medium bowl with water and add ice. Add the lobster tails to the boiling water and boil until just cooked through, 5 to 7 minutes. With tongs, transfer the lobster to the ice water; retain the cooking water. When cool, drain the lobster tails, crack the shells, and remove the meat. Quarter the meat and set aside.
Return the water in the pot to a boil. Add the shrimp, and cook until just done, 3 to 5 minutes. Check the shrimp after 3 minutes; they must not overcook. Drain the shrimp and transfer immediately to the ice water. When cold, drain on paper towels and peel.
In a small bowl, combine the wasabi, soy sauce, lemon juice, and sugar and whisk to blend. Whisk in the oil to make a light emulsion. In a large bowl, combine the crabmeat, lobster meat, shrimp, mizuna, and tomatoes. Add the dressing, season with the salt and pepper, and toss to blend.
Divide the salad among 4 plates. Garnish with the daikon sprouts and serve.

Garlic Shrimp With Wasabi Mayonnaise image

Provided by FlemishMinx

Categories Sauces

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

3/4 cup mayonnaise
1 tablespoon grated fresh ginger
2 teaspoons lime zest
1 teaspoon fresh lime juice
1/2 teaspoon sugar
2 -4 teaspoons wasabi paste, to taste
1 lb shrimp, cleaned and peeled
3 tablespoons extra virgin olive oil
1 tablespoon finely chopped garlic
2 tablespoons grated fresh ginger
1 tablespoon fresh lime juice
fresh ground black pepper, to taste

Steps:

Stir together all the ingredients for the wasabi mayonnaise, beginning with 2 tsp wasabi paste, adding and tasting until you achieve your desired level of spiciness; place in the refrigerator until needed.
Stir together all the"FOR THE SHRIMP" ingredients, EXCEPT the shrimp.
When thoroughly combined, pour over the shrimp, and mix well making sure that each piece is well covered with the marinade.
Place in the refrigerator and allow to marinate 15 minutes; do not go much beyond this time, or the lime juice will begin to"cook" the shrimp, making them tough.
Put the shrimp (marinade and all) in one layer in a large dry non-stick frypan over medium-high heat, season with pepper to your taste and saute just until pink.
I usually get them arranged in one layer, and by this time the first ones are beginning to color; I immediately begin to turn them over one by one and by then the first ones are ready to come out of the pan; by the time I've gotten to the last one they will all be cooked to my liking.
Remove to a serving dish and don't forget to bring the wasabi mayo out of the fridge.

Nutrition Facts : Calories 703.7, Fat 52.1, SaturatedFat 7.4, Cholesterol 308.7, Sodium 1912.7, Carbohydrate 28, Fiber 0.3, Sugar 7, Protein 32.1