Recipes
Photo by Nina Gallant
Crispy Potato Shrimp with Warm Pineapple Salsa
Episode 908-Cooking on the Fly: Butterflying
Serves 4
Ingredients
2 tablespoons canola oil
1 red onion, ¼-inch dice
1/3 pineapple, ¼-inch dice
½ jalapeno, diced with seeds
½ cup dark rum
2 kumquats, thinly sliced
2 tablespoons turbinado sugar
2 tablespoons Wan Ja Shan® organic naturally-brewed soy sauce
8 colossal shrimp (U15), butterflied, tail-on
4 tablespoons unsalted butter, melted
½ cup potato flakes
Green shiso leaves, chiffonade
Kosher salt and freshly ground black pepper
Yuzu, togarashi, or chile powder (for garnish)
Directions
1. In a medium sauté pan over medium-high heat, add the red onions and season with kosher salt to taste. Sauté about 2 minutes to soften onion. Add the pineapple and jalapeño and cook until softened, another 2 minutes. Add the rum and flambée. Add the kumquats and turbinado sugar. Then add the soy sauce. Taste and adjust seasoning. Reserve and keep warm.
2. Make the shrimp: Season the shrimp with salt, then dip in butter, then in the potato flakes, coating both sides well. Over medium heat, add the remaining butter to a large cast iron skillet and add the shrimp. Cook about 3 to 4 minutes on the first side and about 1 ½ minutes on the other, until golden brown and crispy. Transfer shrimp to a paper towel-lined plate.
3. To serve, place the shrimp on serving plate, drizzle with warm salsa, and garnish with shiso chiffonade and your choice of yuzu, togarashi, or chile powder.
Pairing notes
Yanjing Beer
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