Furikake Shrimp Food
FURIKAKE SEAWEED SNACKS
Provided by Alton Brown
Time 1h
Yield 32 snacks
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F and place racks in the upper-middle and lower-middle positions. Have two half sheet pans ready.
- Combine half of the white and black sesame seeds with the bonito flakes, sugar, wasabi powder, togarashi, and salt in a spice grinder. Pulse until coarsely ground, about three pulses. Transfer the seasoning mix to a small bowl and mix in the remaining white and black sesame seeds.
- Place a sheet of nori on a cutting board and, using a pastry brush, lightly moisten with the water. Immediately sprinkle 1 teaspoon of the seasoning mix evenly over the nori. It may start to curl up on the edges; that's okay. Using a large chef's knife, slice each sheet into 6 even rectangles and transfer to the half sheet pan. Repeat with the remaining nori sheets, dividing them evenly between the two pans. Leave at room temperature for 30 minutes to dry. (You will have extra seasoning; save for another use, like...popcorn.)
- Add sesame oil to a spritzer and evenly spritz the seasoned side of the nori sheets (You will have extra oil). Transfer to the oven and bake for 5 minutes. Rotate the pans and continue to bake until the snacks are crisp but not yet brown, about 3 more minutes.
- Transfer the nori sheets to a wire rack to cool. To store, transfer to a gallon-size zip-top bag and add the desiccant packet from the nori packaging to help maintain crispness. The seaweed snacks will keep for at least 1 week at room temperature.
FURIKAKE SHRIMP
Steps:
- Butterfly the shrimp with the shells on. Lay parchment paper or foil on a baking sheet (helps with clean up!) and place shrimp, shell side down. Smother with mayonnaise then sprinkle with furikake nori. Broil until shrimp is cooked, 4-7 minutes, depending on the size of the shrimp. Transfer to a serving platter and ENJOY!!!
RADISH BONITO SHRIMP FURIKAKE
Make and share this Radish Bonito Shrimp Furikake recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Wash and pick over the leaves carefully, discarding any discolored bits. Blanch the leaves in a pot of boiling water, until they are limp but still bright green.
- Drain the leaves and refresh them by running cold water over them. Squeeze out as much moisture as you can, and chop up very finely.
- Heat up a large non-stick frying pan. Put in the chopped leaves and stir around until the leaves have dried out a bit (this method of dry stir-frying so to speak is called kara iri).
- Add the bonito flakes and the shrimp. Add about 1-2 tablespoons of soy sauce, and stir until the mixture is a bit dry. Taste, and add more soy sauce if needed.
- This keeps well in the refrigerator for about a week, or you can freeze it. Sprinkle on top of rice, mix into rice and make onigiri, and whatever else strikes your fancy.
- Variations: add some sesame seeds, red pepper flakes, etc.
Nutrition Facts : Calories 140, Fat 1.4, SaturatedFat 0.4, Cholesterol 221, Sodium 321.7, Carbohydrate 5.9, Fiber 2.8, Sugar 3.7, Protein 24.9
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