Thursday, December 13, 2012

Kamikaze Shrimp w/ Thai Clam n' Coconut Jasmine Rice

My family enjoys the recipes that I create and often stop by to bring ingredients for me to experiment with or to see the direction in which I can take them.  Most recently, my niece Laura, named so by my oldest sister Cherie, after our mother, requested that  I come up with some "deliciousness" for her to nosh on while stopping in on one of her multitudes of weekly visits.  She gave me the money and requested that I just 'get some stuff to make something good", so I opted for a 3 lb. bag of shrimp, that was on sale for less than twenty dollars.  These fresh frozen shrimp were absolutely gorgeous and of the 21-25 count variety.  I set out to prepare 3 recipes using 1 lb. of shrimp each, and have them all taste  and exhibit different flavor and texture profiles and equally satisfying.  The first recipe of course was a simple butterflied shrimp, fried and served along side other appetizers of different and colorful flavor notes.  The second recipe was comprised of a garlic, olive oil and butter sauce and pasta, tossed with fresh spinach and lemon, showered with Pecorino Romano and served with an awesome SP Mozzarella Cheesey Bread   The third recipe and the one I am most proud of consists of  Asian style marinated shrimp, rolled in Panko, fried and served along side a sultry and flavor packed dish of Thai flavor infused jasmine rice and a wonderful sauce made with hot pepper jelly and Tamari, spiked with a little sesame oil.  My family of testers thought very highly of this recipe, as did I and I felt it worthy of sharing!  The portions are designed to please without overwhelming, and you can mix and match the different counterparts of this recipe with other dishes that you may already prepare.  Enjoy!
For Shrimp:
2 tbsp. Red Miso paste
1/2. pineapple juice
2 tbsp. Tamari
1/4 tsp. Sambal Oelek
2 tbsp. bread and butter pickle juice
1 lb. 21-25 count thawed  raw shrimp
Whisk all ingredients in a bowl until smooth and fold in shrimp. Place in resealable bag.  Marinate for 30 minutes to 4 hours.  Refrigerate until ready to use.
For Frying:
seasoned flour
egg wash
oil for frying
Heat cooking oil to 375*  F.
Peel and butterfly shrimp and dredge in flour, shaking off excess.  Dip in egg wash and roll in Panko.  Fry until golden n small batches, about 3 minutes.  Drain on paper towels.  Serves about 7, 3 shrimp each.
For Rice:
1 c. jasmine rice, rinsed under cold running water in strainer several times
1 c. Thai coconut milk
1 6.5 oz. can chopped clams, juices reserved
1/2. c. clam juice
1 pkg. powdered chicken bouillon
1 tsp. granulated sugar
1/2. tsp. onion powder
1/4 tsp. Sambal Oelek
1 tsp. sesame oil
Parsley for garnish (optional)
Bring milk and clam juice up to a boil medium high heat and add rice over .  Bring back up to a boil and stir in remaining ingredients except clams and sesame oil, then reduce heat to simmer and stir in clams.  Cover tightly and cook until rice is tender, about 20 minutes.  Drizzle w/sesame oil and toss with a fork before serving.  Makes about 6 1/3 c. servings.
Kamikaze Drizzlin' and Dippin' Sauce:
1/4 c. hot pepper jelly
2 tbsp. Tamari
dash of sesame oil
Combine until smooth, heating slightly if desired to encourage blending.  Makes 6, 1 tbsp.servings.
Serve as desired, a la carte or plated as shown.

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