Description

Grilled Fresh Kauai shrimp with fuji apple salad & green curry sauce.

Summary

Yield: 4 servings

Cooking time: 30 minutes

Total time: 30 minutes

Ingredients

Instructions

Fresh Kauai Grilled Shrimp

• 2 lbs fresh Kauai Shrimp, head-on, tail shell split & deveined
• 1 tbsp sesame oil
• 1 tbsp fresh ginger, minced
• 2 tbsp fresh garlic, minced
• 1 lemon, juiced
• 1 zest of 1 lemon
• ½ cup fresh cilantro, chopped
• 3 oz. sweet miso paste, diluted in 3oz water
• Salt & pepper to taste
• Combine all ingredients and marinate shrimp for at least 1 hour. Grill shrimp until just cooked through. Alternatively, sauté the shrimp.

Green curry sauce

• 1 sweet onion, julienned
• 1 tsp green curry paste
• 3 cups coconut milk
• 1 cup shrimp stock (preferred—may use water)
• 1 tbsp Fish sauce
• 1 tbsp Sugar
• 1 lb fresh basil
• Saute the julienned onions over medium heat until translucent, about 5 minutes.
• Reduce heat to low and stir in Green Curry paste, about 2 minutes.
• Add coconut milk, stock, fish sauce and sugar. Bring to boil, then lower heat and simmer for 20 minutes.
• Meanwhile, bring 2 quarts of water to a boil and blanch the basil for 30 seconds. Submerge in ice water to shock it.
• Puree the blanched basil with the sauce and season to taste.

Fuji apple salad

• 1 grapefruit, peeled and segments reserved
• 2 fuji apples
• 1 cup fresh basil leaves, cut into chiffonade (see below)
• Salt & pepper to taste
• Peel grapefruit & cut out segments, removing any pith. Using a mandolin, cut the apple into match-sized cuts. Alternatively, cut into ¼" slabs then cut into matchsticks. Quickly mix the apples with the grapefruit segments to avoid apples turning brown (oxidation).
• Basil chiffonade—lay basil leaves on top of each other, then roll up and slice thinly into strips.
• Mix fruits and basil together and season with salt & pepper to taste.