Yaki-shrimp

Since we loved the chicken yakitori recipe, I decided to do the rice noodles and mizuna again… this time with some easy grill-panned shrimp. Great marinade. Super easy. And mizuna is delicious. Tossing the whole thing with the yakitori dressing AND the ponzu reduction was a great success. Will try this again, for sure. (Peeled and deveined shrimp would definitely be easier to prep and eat.)

Grilled Shrimp with Rice Noodles and Mizuna

grilled-shrimp-with-rice-noodles-and-mizuna.jpg

Grilled Shrimp with Ponzu Sauce

I just used the shrimp marinade for this. And I didn’t have real ginger, but ginger powder worked!

  • 3 tablespoons soy sauce
  • 3 tablespoons mirin (sweet Japanese rice wine), or 3 tablespoons dry Sherry mixed with 1 tablespoon sugar
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon chopped peeled fresh ginger
  • 1 teaspoon grated lemon peel
  • 10 uncooked extra-large shrimp (about 10 ounces), peeled, deveined
  • 2 cups thinly sliced bok choy or Napa cabbage (skipped this part)

Prepare barbecue (medium-high heat). Whisk soy sauce, mirin, lemon juice, oil, ginger and lemon peel in shallow bowl to blend. Add shrimp and stir to coat; let marinate 10 minutes.

Drain marinade into small saucepan and boil 1 minute. Grill shrimp until just opaque in center, turning occasionally, about 3 minutes.

I didn’t do this part but here it is: Divide bok choy between 2 plates and drizzle with some of warm marinade. Top with shrimp. Serve, passing remaining marinade as sauce, if desired.

Rice Noodles and Mizuna

Just used the dressing recipe from the Chicken Yakitori I made recently. Tossed with rice noodles and mizuna.

  • 4 tablespoons canola oil
  • 4 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons lime juice
  • 2 teaspoons sugar
  • 8 ounces rice noodles, cooked according to directions, shocked in cold water and drained well
  • 8 ounces mizuna

Whisk together the oil, rice vinegar, soy, lime juice and sugar in a large bowl and season with pepper. Pour some over the mizuna, toss to coat and mound in a large shallow serving bowl. Toss the noodles with the remaining dressing and mound in the center of the mizuna.

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