Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip by Ming Tsai

If you asked the Japanese to name their most important cooking ingredient, they'd probably say ‘dashi,' the briny stock they use as a foundation for so many dishes.  And if you asked an American the same thing, the ubiquitous herb, parsley, would be right up there.  This recipe combines those two east-west workhorses.