Fresh Kauai shrimp & Big Island Goat Cheese Grits

Jacqueline Lau, Corporate Chef,
Roy's Restaurants, Hawaii
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Butter Poached Shrimp

2 lbs Fresh Kauai Shrimp, head-on, peeled & deveined
3 lbs Unsalted butter, cut into pieces
2 quarts Water
2 stems Fresh tarragon
In a large sauce pot, heat water just until simmering. Turn heat to medium low. Slowly add butter into the water using a whip. The butter will emulsify. Hold temperature at 180 degrees and poach shrimp in it for approximately 5 minutes or until shrimp are just cooked through (depending on size of shrimp).

Sofrito

¼ cup Olive oil, extra virgin
3 cloves Garlic, peeled & mashed
3 each Red bell pepper, large, seeded & diced
2 each Anaheim chili, roasted, peeled, seeded & diced
4 cups Fresh tomatoes, blanched peeled & diced
2 each Lemons, zest and juice
Tabasco
Salt & pepper to taste
Heat olive oil in a sauce pot. Add onion & garlic and sauté until onions are caramelized. Add bell pepper, Anaheim chili and tomatoes. Allow the sauce to reduce until thick over medium heat. Remove from heat and add lemon juice & zest. Season with Tabasco and salt and pepper to taste.

Grits

1 pkg Grits
3 TBS Unsalted butter
¼ cup heavy cream
½ cup Big Island goat cheese
Follow package directions to prepare 4 servings of grits. Add butter, heavy cream and goat cheese to prepared grits, and stir until incorporated.
Assemble
To serve, place hot grits in a bowl. Top with the sofrito and shrimp. Drizzle with a little poaching liquid, if desired. Garnish with fresh cilantro leaves and chopped chives.

Spicy-Sweet Kauai Shrimp

Chef Michael McSweeny,
Tiki Spice
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1 lb Fresh Kauai Shrimp
¼ cup Olive Oil
3 cloves Garlic, minced
2 T Fresh ginger, minced
1 cup Thai sweet chili sauce
2 Limes
1 bunch Fresh cilantro, chopped
¼ cup Butter, cut into pieces
1 T Tiki Spice*

Method…

Heat olive oil in large sauté pan (get it hot!)
Add Kauai Shrimp and toss until they just start to turn pink
Add minced garlic & ginger (toss a few times)
Add Thai sweet chili sauce and squeezed limes and toss
Add butter and toss until melted
Add chopped cilantro
Sprinkle "Tiki Spice" and serve

This is an interactive dish! Grab a shrimp…tear off the head, squeeze and slurp out all the yummy goodness! Remove the shell from the tail portion and dip it into the sauce and enjoy. Best served with cold beer, good friends… and lots of napkins!
*Tiki Spice is a guava smoked Hawaiian sea salt
www.tikispice.com 808-634-0710

Honey and Hawaiian Chili Grilled Kauai White Shrimp
With Grilled Hearts of Romaine, Summer Beans and Black-Olive Orange Vinaigrette

Chef Kevin Ives,
Merriman's Kauai
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20 Kauai White Shrimp, Peeled and Deveined
4 heads Baby Romaine lettuce
1 lb Fresh Summer Green Beans
Honey Glaze for Shrimp
Orange Vinaigrette

Thoroughly coat shrimp with Honey Glaze and allow to marinate for one hour.
Drain the marinated shrimp and place on a hot grill-- shrimp will cook quickly and caramelize and char in places due to the honey glaze. Flip the shrimp over and cook on both sides until the shrimp are pink and have lost their translucent appearance. Remove from the grill and reserve for plating.
Pick the stems from beans.
Drizzle the romaine lettuce and beans with olive oil, just enough to give them a light coating. Season with salt and pepper.
Place the beans on the grill, at high heat. Blister the beans on both sides and remove from the grill while they are still crisp.
Place the romaine hearts on the grill until the open face of the lettuce has taken a light char. Do not flip the lettuce. You want it to remain crisp and simply wilt on the open side.
On individual plates or a serving platter, arrange the vegetables in the center. Place the shrimp all around the vegetables. Drizzle the orange vinaigrette over the shrimp and around the plate.
Season everything with a little cracked Hawaiian Sea Salt and Serve!!!

Honey Glaze for Shrimp

Thoroughly whisk together in a mixing bowl:
1 Cup Honey
1 Tsp Garlic, Minced
1 ea. Hawaiian Chili (can substitute red chili flakes), Minced
Zest of 1 Lemon
Juice of 1 Lemon
½ tsp Salt

Orange Vinaigrette

2 ea. Oranges
2 oz Sherry Vinegar
6 oz Extra Virgin Olive Oil
6 ea. Pitted Kalamata Olives
1 Tbsp Shallot, Minced (can substitute red onion)
1 tsp Thyme, Picked and Minced

Cut the whole orange (rind and all) into small pieces. Juice the orange pieces through a vegetable juicer.
Place the orange juice into a mixing bowl and whisk in the sherry vinegar.
When the sherry vinegar is thoroughly incorporated, whisk in the olive oil to form a smooth vinaigrette.
Fold in the minced olives, shallots and thyme into the vinaigrette.
Season with salt and pepper.

Kauai Shrimp Tataki, Miso Brulee, Kaiware Shiso, Wasabi Ebi Dashi

Chef Mark Oyama,
Kauai Community College, Culinary Arts Program
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8 each Kauai shrimp tails, peeled, deveined, then butter flied
8 tsp Miso Brulee
1 oz kaiware sprouts, seed cut off
¼ oz micro shiso
½ oz red radish, fine julienned
½ oz cucumber, fine julienned
6 oz Wasabi ebi dashi, cold

Place shrimp on a heat proof dish.
Spoon 1 tsp of miso brulee over shrimp. Burn with a torch until miso brulee browns.
Place a mixture of kaiware sprout, micro shiso, red radish and cucumber on plate.
Place shrimp over vegetable mixture then pour wasabi ebi dashi around plate.

Miso Brulee

Yield: 1 ¼ quart

1 qt shrimp stock
8 oz egg yolks
2 qt white miso paste

Bring shrimp stock to a boil. Slowly temper the stock into a bowl of egg yolks while whisking the eggs. Once all the hot stock has been added, place the bowl on a double boiler over low heat. Stir constantly until mixture has thickened approx. 40 minutes. Remove from heat then strain through a fine sieve. Add in miso paste then chill overnight.

Wasabi ebi dashi

Yield: 1 ½ cups

1 cup shrimp stock
3 oz soy sauce
4 oz mirin
½ each lemon, juice
4 tsp wasabi paste

Combine and mix together until incorporated. Keep chilled.