Sesame Shrimp With Wasabi Sauce Recipes

Steps:

• Add the water, soy sauce, rice vinegar, brown sugar, cornstarch, garlic powder, sesame oil and red pepper flakes to a bowl. Whisk well to combine and set aside.
• Heat a large nonstick skillet over medium high heat. Add the butter and let melt. Add the shrimp and season with salt and pepper. Cook until they just turn pink, about 3-4 minutes. Transfer to a plate or bowl.
• Increase the heat to high. Give the reserved sauce a good whisk and add to the skillet. Let simmer until thickened, about 3 - 4 minutes.
• Turn the heat down to medium. Add the shrimp and toss to coat. Let cook for 30 seconds. Garnish with sesame seeds.

Steps:

• In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain., Peel and devein shrimp, leaving tails on. Combine mayonnaise and mustard; brush over shrimp on both sides. Cut each bacon strip in half widthwise. Wrap a piece of bacon around each shrimp. Secure with toothpicks. Place in a foil-lined 15x10x1-in. baking pan., Bake at 375° for 12-15 minutes or until bacon is crisp and shrimp turns pink., In a small bowl, combine the orange juice concentrate, soy sauce and onion; serve with shrimp.

Steps:

• Combine scallion, coriander, lime juice, soy and wasabi paste to a sauce pan and bring to a boil and then remove from heat and whisk in butter.
• Remove from heat and serve.

Steps:

• In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
• While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
• Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
• Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.

Steps:

• Stir together all the ingredients for the wasabi mayonnaise, beginning with 2 tsp wasabi paste, adding and tasting until you achieve your desired level of spiciness; place in the refrigerator until needed.
• Stir together all the"FOR THE SHRIMP" ingredients, EXCEPT the shrimp.
• When thoroughly combined, pour over the shrimp, and mix well making sure that each piece is well covered with the marinade.
• Place in the refrigerator and allow to marinate 15 minutes; do not go much beyond this time, or the lime juice will begin to"cook" the shrimp, making them tough.
• Put the shrimp (marinade and all) in one layer in a large dry non-stick frypan over medium-high heat, season with pepper to your taste and saute just until pink.
• I usually get them arranged in one layer, and by this time the first ones are beginning to color; I immediately begin to turn them over one by one and by then the first ones are ready to come out of the pan; by the time I've gotten to the last one they will all be cooked to my liking.
• Remove to a serving dish and don't forget to bring the wasabi mayo out of the fridge.

Steps:

• STIR together all ingredients for wasabi cream dipping sauce in a small bowl. Cover bowl with plastic wrap and place in refrigerator while shrimp cooks.
• PREHEAT oven to 425 degrees F. Place shrimp on baking sheet and bake for 14 minutes.
• SERVE shrimp immediately with cold wasabi cream dipping sauce.
• Cook's Note: The dipping sauce can be made a day ahead and stored in the refrigerator until time to serve. Also, creating the beautiful presentation in the picture is simple - use sweet and spice sauce (included in the shrimp package) to create a pool of sauce on each appetizer plate. Add 2 to 3 shrimp to each plate and a small individual ramekin of wasabi cream sauce. Garnish with finely chopped green onions.

Steps:

• Line baking sheet with parchment paper and set aside.
• Sauce:.
• Stir 1 tbsp mayonnaise with wasabi until smooth. Stir in remainder of mayo, 1 tbsp at a time.
• Stir in lime juice, chives and sesame oil. Set aside.
• In a shallow dish, stir together sesame seeds, bread crumbs and salt. Set aside.
• In a clean bowl, beat egg whites until foamy.
• Add shrimp and mix until they are fully coated.
• Press each shrimp into sesame seed mixture to coat and place on prepared baking sheet.
• Broil 4-5 inches from heat, about 2 minutes per side. Shrimp should turn pink and the coating turn golden.
• Serve with dipping sauce.

Steps:

• For the tempura: To begin, preheat the oil to 375 degrees F, and then begin the batter. In mixing bowl, mix the flour, baking powder, cornstarch and salt together, blending well. Next, add the egg and again mix. Then stir in the soda water and vinegar, and mix for final time. Keep cold until use and stir again before each use.
• For the sauce: In a bowl, blend the mayo and wasabi, whisking together well to form a smooth sauce. Hold cold until dressing the cooked shrimp.
• For the shrimp: Slice the shrimp from head to tail, forming 2 even pieces; this will yield 46 total pieces. Next, dip and evenly coat 12 shrimp at a time with the tempura batter, and then place in the hot oil. Cook until fluffy and golden brown, 2 to 3 minutes. Remove and repeat the process with the remaining shrimp.
• Once all the shrimp are cooked, toss them with the prepared sauce. Remove from the sauce without excess, and finish with lemon juice. Serve.

Steps:

• In a medium pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain; return to pot.
• Meanwhile, in a medium bowl, whisk together marmalade, soy sauce, oil, vinegar, and ginger. Season with salt and pepper. Add shrimp, bell pepper, and scallions; toss to combine. Transfer to a rimmed (or toaster-oven) baking sheet, and spread in a single layer.
• Heat broiler (or toaster oven). Broil, 4 inches from heat source, until shrimp are opaque throughout, about 3 minutes. Transfer contents of baking sheet to pot; toss with pasta to combine.

Steps:

• In a skillet, sauté the shrimp, ginger, and garlic in the oil for 3 minutes or until shrimp is cooked. Set aside.
• Meanwhile, cook noodles according to package directions. Drain; rinse in cold water and drain again.
• To serve, layer noodles, shrimp, cabbage, carrots, radishes, basil, and jalapeno in individual bowls. Pour dressing over top of each serving and sprinkle cashews or wasabi peas over top.
• A Word of Caution: I highly suggest using the recommended 1 1/2 tsp of wasabi paste to start. Only add more if, after mixing it with the rest of the ingredients in the individual bowls, additional heat is desired. The sauce by itself never seemed hot to us, so we used almost an entire tube of wasabi -- and subsequently cried our way through dinner.

Steps:

• In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.