Shrimp Hash with a Spicy Sesame Sauce

This spicy shrimp is perfect for summer!

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Recipe

Adjust Servings

Yield
Servings
Recipe CategoriesFish & Seafood

Ingredients

Shrimp Hash

1PoundLarge shrimp, peeled, deveined, reserve 8 pieces and coarsely chop the rest
1⁄2Cupcanola oil
1Teaspoonminced garlic
1eachsalt and pepper to taste
1TablespoonOnion, finely minced
1TablespoonRed bell pepper, seeded and finely diced
1TablespoonGreen bell pepper, seeded and finely diced
1Tablespoongreen onions, sliced
1⁄4CupShiitake mushrooms, diced
1 1⁄2Tablespoonfresh basil, finely chopped
1 1⁄2CupHot mashed potatoes

Spicy Sesame Sauce

1⁄2Cupwhite wine
2TeaspoonWhite wine vinegar
1Teaspoonfresh lemon juice
1TablespoonFresh shallot, minced
2Tablespooncream
1⁄2Cupunsalted butter
1⁄4TeaspoonSalt
1eachWhite pepper to taste
2TablespoonRayu (spicy sesame chili oil)
1TeaspoonShichimi
2Tablespoonrice vinegar

Instructions

For Shrimp Hash

  1. Heat 2 Tbsp. of canola oil in a sauté pan.
  2. Add half of the garlic and coarsely chopped shrimp to pan.
  3. Cook over high heat for about 15 seconds (shrimp should not be cooked through).
  4. Season with salt and pepper. Finely mince shrimp and reserve in a mixing bowl.
  5. Heat another 2 Tbsp. of canola oil and sauté the remaining garlic over medium heat for about 5 seconds.
  6. Add the onion, bell peppers, green onions, mushrooms and basil.
  7. Saute for 2 minutes.
  8. Season with salt and pepper.
  9. Add the cooked vegetables to shrimp with mashed potatoes and thoroughly combine.
  10. Adjust the seasonings and consistency (if you need to soften the mixture some use a little hot milk with butter).
  11. Form into 16 small patties.
  12. Heat 2 Tbsp. of canola oil in a sauté pan or heavy bottom skillet and sauté the reserved 8 shrimp.
  13. Remove shrimp after they are cooked through.
  14. Then place shrimp patties in pan and sauté until nicely brown, about 1 ½ minutes per side.

For Spicy Sesame Sauce

  1. Combine white wine, wine vinegar, lemon juice and shallots in a sauce pan and bring to boil over medium heat.
  2. Reduce the liquid until it becomes syrupy.
  3. Add the cream and reduce by half.
  4. Turn the heat to low and gradually add the butter in, stirring slowly until it is all incorporated. Do not let sauce boil or it will separate.
  5. Season with salt and pepper.
  6. Stir in rayu, shichimi, and rice vinegar. Keep sauce warm.
  7. Serve Shrimp Hash with eggs and Spicy Sesame Sauce or by itself.
  8. Garnish with whole shrimp.

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