Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip

by Ming Tsai
Monday, Nov 21, 2016




Serves 4

Ingredients 

  • 1 cup panko
  • 5 cloves garlic
  • 1 cup packed parsley leaves
  • 3 tablespoons extra virgin olive oil, plus extra for drizzling
  • 8 colossal shrimp, butterflied
  • 2 cups dashi
  • 2 tablespoon fresh yuzu juice
  • 1 tablespoon naturally brewed soy sauce
  • Kosher salt and freshly ground black pepper to taste

 

Directions

Turn on broiler and place heat-proof plates under broiler to pre-heat. In a mini food processor fitted with blade, buzz the panko, garlic and parsley with pinch of salt and drizzle in extra virgin olive oil. Pack the shrimp with the mixture.


Remove hot plates from broiler and drizzle extra virgin olive oil on plate. Top with shrimp and broil until done, about 6-8 minutes.

Meanwhile, in a small bowl combine dashi, yuzu and naturally brewed soy sauce; taste and season, if necessary. Serve broiled shrimp with side of dashi dipping sauce.

Drink Pairings 

Remy Pannier Sancerre —Sancerre, Loire Valley, France Taste: Fresh, dry fruit and well-balanced with a long finish. Aroma: Grapefruit and gooseberries —100% Sauvignon Blanc —Serve chilled; Pairs well with seafood, shellfish and goat cheese.

About the Author

Chef Ming Tsai is a local restaurateur and host of Simply Ming.

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