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.