Wednesday, October 13, 2010
Sweet and Salty Pan Fried Shrimp on Edamame-Wasabi Puree, with Sake-Spiked Mushrooms
Some things are exactly as they appear. You might look at a dish and think it's complex, but simplicity is a key to cooking. Although I'm not afraid to be in the kitchen all day long, I tend to gravitate towards meals that take 30 minutes or less. In fact, most of my recipes can be executed from start to finish in a very short time - most under 30 minutes.
Anyway, here's a simple, but intensely flavorful dish you'll want to try right away.
Sweet and Salty Pan Fried Shrimp:
As the name suggests, these are sweet (sugar) and salty (salt). Take 1 pound of shrimp and mix with 2 tbs sugar and 1 tbs salt. Set aside for 15 minutes. Shake off or rinse off excess salt/sugar. Boom, they're ready to cook. Heat 1 tbs vegetable oil, and pan fry for 2-3 minutes.
This is a brilliant addition to shrimp. Cook 1/2 back of edamame according to instructions. Drain and shell the beans into a processor. Squeeze some wasabi into the beans and add 1/2 water. Start your processor. Slowly add water into the mix until you reach your desired consistency. Taste. You may need more wasabi, or you might need a little kosher salt. Add some if you need it, mix again, and then you're ready for use. This can be eaten warm, or cold. If you refrigerate it, it may turn a little firm, so you may have to add a little water and mix before use if it's too cold.
Chop your favorite mushrooms. I used crimini, but you could use just about any type. Add some olive oil to a pan and start frying your mushrooms. After about 1 minute, add 1/4 sake. Keep stirring and frying. Cook up for another 3-5 minutes. Add some kosher salt and you're ready to go.