Teppanyaki Style Shrimp And Calrose Rice Recipes

SHRIMP AND MAHI-MAHI CEVICHE

Steps:

• For the chipotle-lime poached shrimp: Combine the chipotles, lime juice, wine and salt with 4 cups water in a pot and bring to a boil. Prepare an ice water bath.
• Add the shrimp to the boiling liquid, reduce the heat to medium and poach the shrimp for 4 minutes. Remove the shrimp from the poaching liquid and chill in the ice bath. Slice the shrimp lengthwise along the seam.
• Cool the poaching liquid and store the shrimp in the chilled poaching liquid until ready to use.
• For the ceviche: Remove the shrimp from the poaching liquid. Combine the mahi-mahi, jalapenos, cantaloupe, honeydew, red onions, and shrimp in a large bowl.
• In another bowl, whisk together the lime juice, grapeseed oil, salt, sriracha and pepper. Pour over the fish and shrimp mixture and mix well. Store in the refrigerator 10 minutes before serving.
• For Plating: Spread the cream cheese on the bottom of 6 martini glasses and use it to "glue" the glasses to the centers of 6 serving plates. Divide the ceviche among the glasses. Garnish each with 2 sprigs of watercress and spread 10 tortilla chips around each glass.

TEPPANYAKI SHRIMP WITH SAUCE RECIPE - (4/5)

Steps:

• For the sauce: In a small sauce pan, whisk together the rice vinegar, soy sauce, sugar, ginger juice, and green onions over medium heat; gently bring to a simmer, stirring often to prevent scorching. Meanwhile, whisk together the chicken broth and cornstarch in a small mixing bowl. Drizzle the slurry mixture into the rice vinegar mixture while whisking constantly and vigorously. When the mixture comes to a boil, the sauce will thicken. Immediately reduce the heat to medium-low and simmer gently for 1 to 2 minutes to remove unwanted starchy flavors. Note: if the sauce is too strong or has become too thick, whisk in a ittle more chicken stock. Remove the sauce from the heat and serve warm, cold, or at room temperature. For the shrimp: Season the shrimp with salt and pepper; set aside until needed. Heat a wok over high heat; add the oil and heat through. Add the shrimp and cook, stirring and tossing constantly until just opaque, about one minute. Carefully add the sake and vodka to the wok and flambe. When the flames subside, add the lemon juice and toss to combine; immediately transfer to a serving dish. Garnish with green onions and serve warm or at room temperature with sauce on the side. Note: If you prefer, you may toss the shrimp with about 1/2 cup of the sauce and serve the remainder on the side.