Wasabi And Ginger Shrimp Salad Low Fat Food

SHRIMP SALAD WITH WASABI AND PICKLED GINGER

Steps:

• Combine shrimp, 1/4 cup lemon juice, reserved lemon halves, parsley sprigs, whole peppercorns, sugar, and 1 teaspoon salt with 2 cups cold water in medium saucepan. Place saucepan over medium heat and cook shrimp, stirring several times, until pink, firm to touch, and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of pan and register 165 degrees on instant-read thermometer). Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes.
• Meanwhile, fill medium bowl with ice water. Drain shrimp into colander, discard lemon halves, herbs, and spices. Immediately transfer shrimp to ice water to stop cooking and chill thoroughly, about 3 minutes. Remove shrimp from ice water and pat dry with paper towels.
• Whisk together mayonnaise, wasabi, celery, remaining tablespoon lemon juice, ginger, scallion, and sesame seeds in medium bowl. Cut shrimp in half lengthwise and then each half into thirds; add shrimp to mayonnaise mixture and toss to combine. Adjust seasoning with salt and pepper and serve.

WASABI SEAFOOD SALAD

Steps:

• Bring a large pot of salted water to a boil. Fill a medium bowl with water and add ice. Add the lobster tails to the boiling water and boil until just cooked through, 5 to 7 minutes. With tongs, transfer the lobster to the ice water; retain the cooking water. When cool, drain the lobster tails, crack the shells, and remove the meat. Quarter the meat and set aside.
• Return the water in the pot to a boil. Add the shrimp, and cook until just done, 3 to 5 minutes. Check the shrimp after 3 minutes; they must not overcook. Drain the shrimp and transfer immediately to the ice water. When cold, drain on paper towels and peel.
• In a small bowl, combine the wasabi, soy sauce, lemon juice, and sugar and whisk to blend. Whisk in the oil to make a light emulsion. In a large bowl, combine the crabmeat, lobster meat, shrimp, mizuna, and tomatoes. Add the dressing, season with the salt and pepper, and toss to blend.
• Divide the salad among 4 plates. Garnish with the daikon sprouts and serve.

LIME AND GINGER DRESSING

Steps:

• Whisk first 5 ingredients in small bowl to blend. Gradually whisk in vegetable oil and sesame oil. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

WASABI SALAD DRESSING

Steps:

• Whisk rice wine vinegar, honey, soy sauce, wasabi paste, sesame oil, lime juice, and ginger together in a bowl to make dressing.

WASABI SHRIMP COCKTAIL

Steps:

• With sharp knife, cut along back curve of each shrimp, not cutting through to other side. Pat dry with paper towels.
• In small bowl, mix cream cheese, wasabi paste and 1 teaspoon of the chopped cilantro. Spread each shrimp open; fill with cream cheese mixture and sprinkle lightly with remaining cilantro. Place on serving plate. Serve with cocktail sauce.

GARLIC SHRIMP WITH WASABI MAYONNAISE

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.

WASABI AND SOY SAUCE HUMMUS

Steps:

• Combine about 1/2 the chickpeas, soy sauce, olive oil, lemon juice, tahini, wasabi powder, garlic, and black pepper in a blender; blend until smooth, scraping down the sides of the blender bowl with a spatula to assure ingredients fully integrated. Scrape mixture into a bowl.
• Put remaining chickpeas into the blender, reserving 5 to 7 individual beans for later use. Blend until smooth, adding reserved liquid from the cans if moisture is needed to get them smooth; add to the prior batch and stir.
• Make a shallow pool in the center of the hummus with the back of a spoon; garnish with reserved chickpeas and a small amount of olive oil.
• Cover bowl with plastic wrap and refrigerate at least 1 hour.