Thursday, December 29, 2011

Argentine Red Shrimp Salad

One of my favorite Trader Joe’s seafood items is red shrimp from Argentina. It has a more elegant flavor than regular prawns, almost a blend between lobster and shrimp. I’ve used them several different ways, but for the holidays I tried these two preparations.
First Option: 6 oz red shrimp
extra virgin olive oil
4 green onions
2 medium celery ribs
chopped cilantro
mayonnaise to bind
wasabi mayonnaise to taste
black sesame crackers
black sesame seeds
or wasabi caviar

Second Option: red pickled ginger
round won ton
olive oil
Finely chop the green onions, then divide the celery into 4 pieces lengthwise and finely chop that. Add chopped cilantro. I didn’t measure these but I think about 1/3C onions, 1/2C celery and 2T cilantro would be about right.
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Sautee the shrimp in a little bit of extra virgin olive oil until cooked. Dice the shrimp and add to the bowl, then add enough mayonnaise to bind the shrimp salad, just enough to blend the ingredients. Add enough wasabi mayonnaise or powder to add a very faint heat. Blend.
It should look something like this in texture. You can find the won ton cup recipe under Hors D’oeuvres, but it’s really simple to make. Just lightly rub olive oil on both sides of a won ton and press into a mini muffin tin, bake at 375 for about 5 minutes. When they start turning a light tan, they’re ready.
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To finish, fill the won ton cup with the shrimp salad and top with chopped red pickled ginger. A pink pickled ginger slice would be a good alternative. In this 2nd photo I added some leftover wasabi caviar from another recipe being made on the same night.

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