Garlic Ponzu Shrimp Salad Food

GARLIC SHRIMP WITH POTATO-CUCUMBER SALAD

Steps:

• Put the potatoes in a medium saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil; reduce the heat to a steady simmer and cook until tender, 12 to 15 minutes. Drain and transfer to a bowl. Toss with 1 tablespoon vinegar and season with salt and pepper. Refrigerate until cooled.
• Meanwhile, whisk together the yogurt, mayonnaise, shallot, remaining 3 tablespoons vinegar and 2 tablespoons water in a small bowl. Season with salt and pepper and set aside.
• Season the shrimp with salt, pepper and the paprika. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until browned on the bottom, about 2 minutes. Flip the shrimp and add the garlic to the pan; cook until the shrimp are just cooked through and the garlic is golden, 1 to 2 minutes. Remove from the heat.
• Add the cucumbers, yogurt mixture and about half of the mint to the potatoes. Toss well and season with salt and pepper. Divide among plates. Add the shrimp and any juices from the skillet to the plates. Top with the remaining mint.

GARLIC-PONZU SHRIMP SALAD

Steps:

• Place lettuce and spinach in a large salad bowl, tearing any larger leaves into bite-sized pieces. Season the shrimp with salt and pepper to taste.
• Heat the oil in a large wok or heavy skillet over medium-high heat; add the shrimp and garlic.
• Stir-fry just until the shrimp turn uniformly pink and are barely cooked through, 2-3 minutes. Add green onions, carrot and celery; stir-fry until the colors of the vegetables turn bright, about 1 minute. Add the ponzu sauce; stir just until it is heated through and coats all the ingredients, about 30 seconds.
• Pour the stir-fry mixture over the lettuce and spinach leaves in the salad bowl; toss quickly to coat the leaves with the sauce.
• Transfer the salad to individual serving plates, arranging shrimp on top.
• Garnish with reserved 2 tablespoons of the green onions and the cashew nuts.

STAR ANISE-RUBBED GRILLED SHRIMP

Steps:

• Pulverize star anise, coriander, parsley flakes, dried chives, tobarashi, garlic powder, and salt with a mortar and pestle, in a spice mill, or with a coffee grinder dedicated to spices. Coat shrimp with rub, cover and refrigerate for 1 hour.
• Mix soy sauce, vinegar, brown sugar, lemon juice, lime juice, ginger juice, and chives and make sure brown sugar has dissolved. Add parsley and refrigerate.
• Heat grill. Skewer shrimp and grill them until they are pink and just turn opaque. Place in a nonreactive container and cover with Ponzu sauce. Chill for 2 hours before serving.

GAMBAS AL AJILLO (SPANISH GARLIC SHRIMP RECIPE)

Steps:

• Pat the shrimp dry and season with kosher salt. Set aside for now.
• Heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add the garlic and red pepper flakes. Cook over medium heat up to 60 seconds or until the garlic gains some color (be careful not to burn it).
• Add the shrimp and paprika. Cook briefly, tossing regularly, and watching that the flesh turns opaque with a pearly pink color (about 3 minutes or so; this will depend on the size of the shrimp). Remove the pan from the heat.
• Stir in sherry, lemon juice and parsley.
• Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.

CHILLED SHRIMP WITH BASIL PONZU SAUCE

Steps:

• Bring 4 quarts water to a boil in a large saucepan; add shrimp, cook 1 minute or until shrimps are just cooked through.
• Drain well and chill in a large bowl filled with ice water.
• When chilled, drain and pat dry.
• Refrigerate until ready to serve.
• For sauce, combine remaining ingredients, refrigerate until ready to serve.
• Just before serving, toss shrimp with sauce and arrange on a serving platter.

GRILLED SHRIMP WITH PONZU SAUCE

Steps:

• 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.
• Divide bok choy between 2 plates and drizzle with some of warm marinade. Top with shrimp. Serve, passing remaining marinade as sauce, if desired

COLD NOODLE SALAD WITH PONZU SAUCE

Steps:

• Make the ponzu sauce:
• Place the stock, soy sauce, and sugar in a small saucepan and heat slowly until small bubbles appear around the rim. Stir to dissolve the sugar. Remove the saucepan from the heat and add the bonito flakes. Wait 2 minutes, then add the lemon and/or lime juice. Strain the mixture through a fine-woven muslin cloth- or coffee filter-lined colander. Chill the sauce for at least 20 minutes, or refrigerate up to several days.
• Assemble the salad:
• If the cooked noodles seem sticky or pasty, quickly rinse in cold water and drain well. Divide them among 4 shallow serving bowls. Garnish the noodles with sesame seeds and chives or scallions. Serve the chilled ponzu sauce on the side to drizzle on and toss in just before eating.