Shrimp Hash with a Spicy Sesame Sauce
Summary
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Ingredients
header
Shrimp Hash 1 pound
Large shrimp, peeled, deveined, reserve 8 pieces and coarsely chop the rest 1⁄2 cup
canola oil 1 teaspoon
minced garlic 1
salt and pepper to taste 1 tablespoon
Onion, finely minced 1 tablespoon
Red bell pepper, seeded and finely diced 1 tablespoon
Green bell pepper, seeded and finely diced 1 tablespoon
green onions, sliced 1⁄4 cup
Shiitake mushrooms, diced 1 1⁄2 tablespoon
fresh basil, finely chopped 1 1⁄2 cup
Hot mashed potatoes header
Spicy Sesame Sauce 1⁄2 cup
white wine 2 teaspoons
White wine vinegar 1 teaspoon
fresh lemon juice 1 tablespoon
Fresh shallot, minced 2 tablespoons
cream 1⁄2 cup
unsalted butter 1⁄4 teaspoon
Salt 1
White pepper to taste 2 tablespoons
Rayu (spicy sesame chili oil) 1 teaspoon
Shichimi 2 tablespoons
rice vinegarInstructions
For Shrimp Hash
- Heat 2 Tbsp. of canola oil in a sauté pan.
- Add half of the garlic and coarsely chopped shrimp to pan.
- Cook over high heat for about 15 seconds (shrimp should not be cooked through).
- Season with salt and pepper. Finely mince shrimp and reserve in a mixing bowl.
- Heat another 2 Tbsp. of canola oil and sauté the remaining garlic over medium heat for about 5 seconds.
- Add the onion, bell peppers, green onions, mushrooms and basil.
- Saute for 2 minutes.
- Season with salt and pepper.
- Add the cooked vegetables to shrimp with mashed potatoes and thoroughly combine.
- Adjust the seasonings and consistency (if you need to soften the mixture some use a little hot milk with butter).
- Form into 16 small patties.
- Heat 2 Tbsp. of canola oil in a sauté pan or heavy bottom skillet and sauté the reserved 8 shrimp.
- Remove shrimp after they are cooked through.
- Then place shrimp patties in pan and sauté until nicely brown, about 1 ½ minutes per side.
For Spicy Sesame Sauce
- Combine white wine, wine vinegar, lemon juice and shallots in a sauce pan and bring to boil over medium heat.
- Reduce the liquid until it becomes syrupy.
- Add the cream and reduce by half.
- 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.
- Season with salt and pepper.
- Stir in rayu, shichimi, and rice vinegar. Keep sauce warm.
- Serve Shrimp Hash with eggs and Spicy Sesame Sauce or by itself.
- Garnish with whole shrimp.
