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Ponzu-Soy
Vinaigrette
Oven
Roasted Swordfish
with Lentil de Puy Salad
Grilled Ponzu Marinated
Chicken
with Orzo ‘Risotto’
Broiled Shrimp
’Carpaccio’
Patricia Yeo's Whole
Fried Fish with Sizzling Lime-Ponzu Sauce, Pineapple Fried Rice
WINE NOTES
Sake: Reminiscent of a
mineral-rich sauvignon blanc. Slight herbal fragrance with touch of
very ripe banana. Light, smooth and complex.
Aries: Intense aromas of berry,
black cherry, cola & vanilla. Silky texture with balancing tannins.
Completely organic. Carneros, CA
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Broiled Shrimp
’Carpaccio’
Serves 4
- 4 super large shrimp, peeled and
butterflied
- 1/3 cup Ponzu-Soy Vinaigrette
- 2 tablespoons chopped chives
- Kosher salt and freshly ground black pepper
Preheat broiler on high. On a flat surface, lay
out sheet of plastic wrap. Place shrimp on plastic wrap and top with
second sheet of plastic wrap. Using a meat pounder or heavy saute
pan, pound shrimp to 1/4-inch thick. Place directly on 4 cast-iron
plates (like a fajita platter). Season shrimp with kosher salt and
freshly ground black pepper and drizzle Ponzu-Soy Vinaigrette on
top. Broil shrimp for 1-2 minutes, until just cooked through. Remove
from oven, place plates on heat-proof landing pads, garnish with
chopped chives, and serve immediately.
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