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Grilled Fresh Kauai shrimp with fuji apple salad & green curry sauce
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
2 lbs | fresh kauai shrimp |
1 tbsp | sesame oil |
1 tbsp | fresh ginger |
2 tbsp | fresh garlic |
1 | lemon |
1 | zest of lemon |
1/2 cup | fresh cilantro |
3 oz | sweet miso paste |
1 | sweet onion |
1 tsp | green curry paste |
3 cup | coconut milk |
1 cup | shrimp stock |
1 tbsp | fish sauce |
1 tbsp | sugar |
1 lb | fresh basil |
1 | grapefruit |
2 | fuji apples |
1 cup | fresh basil leaves |
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.