| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Japanese |
Dujour02 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Wooden skewers, 6 to 8 |
|
|
inches |
| 20 |
|
Shrimp peeled, deveined and |
|
|
headed up to 24 |
| 4 |
|
Limes, Juice of |
| 4 |
|
Lemons, Juice of |
| 1/3 |
c |
Orange juice |
| 3 |
T |
Chopped garlic |
| 1 |
|
2 inch piece fresh ginger |
|
|
grated and any |
|
|
juice reserved |
| 1 |
t |
Red pepper flakes, more or |
|
|
less for |
|
|
your desired heat |
|
|
up to 2 |
| 1/4 |
c |
Tequila |
| 10 |
oz |
Japanese barley, if not |
|
|
available |
|
|
can use regular |
|
|
pearl up to 12 |
| 1/2 |
c |
Scallions sliced thin and |
|
|
cut on a bias |
| 3 |
T |
Soy sauce |
| 3 |
T |
Mirin |
| 2 |
T |
Sesame oil |
|
|
Salt and pepper |
| 1 |
pt |
Or 16 ounces peanut oil |
| 2 1/2 |
t |
Red pepper flakes, up to 3 |
| 1 |
T |
Chopped garlic |
| 3 |
T |
Soy sauce |
| 4 |
T |
Worcestershire sauce |
| 3 |
T |
Rice wine vinegar |
| 1 |
t |
Granulated sugar, up to 2 |
| 1 |
|
Cucumbers cleaned and peeled |
|
|
for garnish up to 2 |
INSTRUCTIONS
Skewer shrimp by piercing tail first then through head area. Place in
a shallow baking dish or pan. Combine juices, garlic, ginger, red
pepper flakes and tequila and pour mixture over shrimp laying flat in
a baking dish. Cover and allow to cure overnight. Finished product
will look white, not translucent, and firm. In salted water cook
barley according to directions on bag. Cook through and strain and
then rinse with cold water. Place in a bowl and add scallions, soy
sauce, mirin and sesame oil and toss. Add salt and pepper to balance
taste. RED HOT CHILI OIL VINAIGRETTE: Bring oil to 140 degrees F, add
red pepper flakes, stir and allow to steep for 2 hours. In a food
processor or bowl with whisk combine garlic, soy sauce, Worcestershire
sauce, rice wine vinegar and sugar and begin to slowly add chili oil
until mixture is slightly thick. Yield: approximately 1/4 cup to 1/3
cup chili oil. Cut cucumbers into slices and lay around outside of
plate and add barley to center. Lay shrimp skewers across top of
barley and using a ladle, drizzle vinaigrette on top of plated items.
Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9406 - DEB
STANTON Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus Christ! The answer is on everyone’s lips”