Shrimply Delicious

Sam Choy
By Sam Choy
Wednesday - June 15, 2005
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Shaun Moss, director of shrimp technology — now there’s a job title — at the Oceanic Institute, joins us on the show this week to prepare his favorite fresh shrimp recipes.

GINGER BOILED FRESH SHRIMP WITH MY DAD’S FAVORITE DIPPING SAUCE

1 pound shrimp (16-20 count) rinsed, with shells left on

For Poaching Water:
• 4 cups water
• 1 medium-size finger of fresh ginger, crushed
• 1⁄2 cup chopped Chinese parsley
• 2 cups white wine
• 1 cup diced mixture of carrots, onions and celery
• juice of 1 lemon
• 1 teaspoon salt
• 1⁄2 teaspoon cracked pepper

For Dad’s Favorite Dipping Sauce:
• 1⁄2 cup Aloha Shoyu
• 2 teaspoons sugar
• 1 teaspoon salad oil
• 1⁄2 teaspoon sesame seed oil
• 1 teaspoon minced Chinese parsley
• 1 Hawaiian chili pepper (optional)


Mix poaching water ingredients and bring to a boil. Add shrimp and, as soon as it starts to boil again, remove shrimp. Do not overcook. Shrimp are cooked before they curl up, so remove them promptly.

To make dipping sauce, bring shoyu and sugar to a boil. Remove from heat and pour into a dipping bowl. Heat oil, then pour into shoyu mixture. Fold in Chinese parsley. If you like it spicy, you can throw in a whole red chili pepper when you heat the oil.

GRILLED VOLCANO SHRIMP

• 1 pound shrimp (16-20 count) rinsed, with shells left on

For Volcano Spice:
salt and pepper
garlic salt
garlic powder
onion powder
cayenne pepper
paprika
• ground thyme
• ground oregano

In a mixing bowl, combine spices and mix well. Coat shrimp with spice mixture and place on skewers. Place and cook on hot grill.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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