GRILLED SHRIMP WITH GARLIC MAYO
Steps:
- Preheat grill to medium.
- Pat shrimp dry with paper towels, and place on bamboo skewers.
- Brush shrimp with 1/4 cup dressing, sprinkle with a generous amount of salt and pepper and place on the grill.
- Grill 2 to 3 minutes per side, or until shrimp are opaque and cooked through. Baste once, if desired.
- In a small bowl, combine mayonnaise with remaining 1 tablespoon of roasted garlic dressing, 1 teaspoon minced garlic, and 1 teaspoon paprika. Serve as a dip for the shrimp.
GARLIC SHRIMP WITH WASABI MAYONNAISE
These shrimp are indeed garlicy, and the mayonnaise spicy--that's why we love them so much-- but be forewarned. The wasabi mayonnaise also makes a nice dip for crudites. Preparation time includes marinating time for the shrimp
Provided by FlemishMinx
Categories Sauces
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
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
SHRIMP AND CRAB CAKES WITH WASABI MAYONNAISE
Steps:
- 1. Whisk the egg with the scallion whites, ginger, soy sauce and 3 tablespoons of the mayonnaise in a large bowl. Finley grate the zest and add it and the juice from 1/2 the lime to the mixture. (Cut the remaining 1/2 lime in wedges and reserve for serving.) Fold the crabmeat, shrimp, and 4 tablespoons of the panko into the mixture and season with pepper.
- 2. Put some panko in a shallow bowl for breading. Divide the crab mixture evenly into 4 patties, about 3 inches in diameter. Coat each patty all over with the panko, transfer to a plate and refrigerate until set, about 30 minutes.
- 3. Meanwhile, put the wasabi powder in a small bowl, stir in 2 tablespoons water and let stand for 5 minutes. Stir in 2 tablespoons mayonnaise. (This should be the consistency of heavy cream.) Set aside.
- 4. Preheat the oven to 375 F.
- 5. Heat the oil in a large oven-safe nonstick pan over medium-high heat. Add the crab cakes and cook until light brown and crisp, about 3 minutes per side. Transfer the skillet to the oven and bake the crab cakes until the internal temperature reaches 165 degrees F inside, 8 to 10 minutes.
- 6. Drain on paper towels. Serve the crab cakes on a bed of sprouts if desired, top with the scallion greens, wasabi mayonnaise and lime wedges.
- From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcast.
WASABI TEMPURA SHRIMP
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the tempura: To begin, preheat the oil to 375 degrees F, and then begin the batter. In mixing bowl, mix the flour, baking powder, cornstarch and salt together, blending well. Next, add the egg and again mix. Then stir in the soda water and vinegar, and mix for final time. Keep cold until use and stir again before each use.
- For the sauce: In a bowl, blend the mayo and wasabi, whisking together well to form a smooth sauce. Hold cold until dressing the cooked shrimp.
- For the shrimp: Slice the shrimp from head to tail, forming 2 even pieces; this will yield 46 total pieces. Next, dip and evenly coat 12 shrimp at a time with the tempura batter, and then place in the hot oil. Cook until fluffy and golden brown, 2 to 3 minutes. Remove and repeat the process with the remaining shrimp.
- Once all the shrimp are cooked, toss them with the prepared sauce. Remove from the sauce without excess, and finish with lemon juice. Serve.
WASABI MAYONNAISE FOR SUSHI CAKE
Wasabi, also known as Japanese horseradish, is a traditional condiment for sushi and sashimi, and the optimal topper to our Sushi Cake. This pungent mayonnaise can be made up to one day ahead.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 1/2 cup
Number Of Ingredients 3
Steps:
- Combine the wasabi mixture, lemon juice, and mayonnaise in a small bowl; stir well to combine. Store, covered with plastic wrap, in the refrigerator until ready to serve.
TEMPURA SHRIMPS (PRAWNS) WITH WASABI MAYONNAISE
Found this in a Aussie food magazine. Intend to try this soon. Serves 4 as main course or 6 as appetizers. Batter will work well for other tempura items as well e.g. zucchini, carrot etc.
Provided by WaterMelon
Categories Japanese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine mayo, onions, lime juice and wasabi paste together in a small bowl; set aside.
- Heat oil in a heavy saucepan/wok (about 2" deep) to 375°F or 190°C over high heat.
- Combine soda water and egg yolk in a large bowl, then add the flours and baking soda.
- Season with salt and pepper, whisk mixture until just combined but still lumpy (do not overmix).
- Dip 6 prawns, 1 at a time, into batter to evenly coat.
- Deep fry for 2 mins or until they curl and turn golden; remove from oil and drain on absorbent papers or metal oil strainer.
- Repeat with remaining prawns, reheating and topping up the oil between batches, if necessary.
- Serve with wasabi mayonnaise.
WASABI MAYONNAISE
Wasabi mayonnaise adds a kick to any sandwich. It tastes great with seafood, especially when it's mixed in a shrimp salad.
Yield makes about 1 cup
Number Of Ingredients 0
Steps:
- To 1 cup Basic Mayonnaise or any all-natural mayonnaise, add 1 to 2 teaspoons wasabi paste.
SPICY NOODLES WITH GINGER-GARLIC SHRIMP AND WASABI SAUCE
Spicy, fresh, delicious! This recipe takes a bit of prep, but if you have two sets of hands, it's a fun dish to prepare! We're pretty new to Asian cooking, but this recipe seems unique to us because it's cool in temperature but hot in flavor; you get both types of spicy: "mouth spicy" from the jalapenos and "nasal spicy" from the wasabi! I got this recipe from a random magazine at the gym...I HAD to try it and proceeded to text it to my e-mail in a series of like, 10 text messages... we totally enjoyed the fruits of my labors, and now you can too. Prep time is approximate...we were multi-tasking so it's hard to say how much we spent on this individual dish. Anyway, hope you enjoy! :)
Provided by Robyns Cookin
Categories < 60 Mins
Time 35m
Yield 3 , 3 serving(s)
Number Of Ingredients 19
Steps:
- In a skillet, sauté the shrimp, ginger, and garlic in the oil for 3 minutes or until shrimp is cooked. Set aside.
- Meanwhile, cook noodles according to package directions. Drain; rinse in cold water and drain again.
- To serve, layer noodles, shrimp, cabbage, carrots, radishes, basil, and jalapeno in individual bowls. Pour dressing over top of each serving and sprinkle cashews or wasabi peas over top.
- A Word of Caution: I highly suggest using the recommended 1 1/2 tsp of wasabi paste to start. Only add more if, after mixing it with the rest of the ingredients in the individual bowls, additional heat is desired. The sauce by itself never seemed hot to us, so we used almost an entire tube of wasabi -- and subsequently cried our way through dinner.
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