Get diner's tastebuds dancing with this new seafood entree from Seattle's own Chef shota Nakajima. Spiced to perfection with the beloved taste of OLD BAY seasoning and topped with house-made curry sauce, this shrimp feat will leap straight off any spring menu and onto the plates of multiple tables per night!
Ingredients
Servings 4 8 24 48 80 100 Shrimp: | Serves 4 16 eaches Shrimp, shell-on, deveined 16 pieces Lotus Root 16 eaches Sugar Snap Peas 4 tsps OLD BAY® Seasoning Curry Sauce: | Serves 4 1/2 cup Curry Powder Roasted 120 ml Thai Kitchen Coconut Milk 800 ml Dashi 4 tbsps Soy 4 tsps Mirin 8 leaves McCormick Culinary ® Bay Leaves 1/4 cup Seaame Oil 16 eaches Shrimp Shells, charred 120 g Potato Starch Garnish: | Serves 4 4 tbsps Microgreens Procedure For the Curry Sauce: Combine all of the ingredients except potato starch and sesame oil and slowly simmer down until 20%, to fully infuse the flavor. Add potato starch and bring to a boil, then add the sesame oil. Reserve for later use. For the Shrimp: Fry the shrimp at 375F for 40-60 seconds. Fry the lotus root at 375F for 1 minute. Fry the snap peas for 20 seconds or until cooked. Combine the shrimp, lotus root and snap peas and toss in OLD BAY seasoning. For Serving: Plate the shrimp, lotus root and snap peas and top with curry sauce. Garnish with micro greens. Chef's Tip! Batter the shrimp and add coconut for a quick coconut shrimp appetizer or top your house salad with shrimp for an instant starter.
