Shrimp Porcupine with Miso Aioli Sauce


For the Miso Aioli Sauce

* 1 cup mayonnaise

* ¼ cup white miso

* 1 tbsp rice vinegar

* 1 large garlic clove, minced

* 1 to 1 ½ tsp hot chili sauce (such as sambal oelek or sriracha)


For the Shrimp

* 40 to 60 shrimp (31/40), peeled, deveined

* 1 tablespoon of olive oil

* Kosher salt

* 1 Pineapple

* Wood skewers


Prepare the Miso Aioli Sauce

* Whisk all ingredients in medium bowl to blend.


Prepare the Shrimp

* Fill a sauté pan with water; add the olive oil and a nice pinch of salt. Bring to a rolling boil. Cook the shrimp in batches of 12-15, depending on the size of your pan. Cook them for 20 to 25 seconds and remove immediately with a slotted spoon and let them cool off on a plate or half sheet pan. They will taste crunchy and residual heat will finish cooking them while cooling off.

* Mount 2 or 3 shrimp on a skewer (depending on the length of the skewer); repeat until all the shrimp are on a skewer.

* Cut off the base of the pineapple, so it will stand flat on a plate. Poke the skewers in and around the pineapple in a V shape. Pour the Miso Aioli Sauce on small cups and place them around the pineapple.


Tips:

* Miso aioli can be made 4 hours ahead. Cover and refrigerate for up to one week.

* Any left over Miso Aioli Sauce can be used with other seafood dished such as Horseradish Crusted Ahi-Tuna.



Wine Selections:

Cono Sur 2007 SAUVIGNON BLANC (Chile, South America)

Villa Maria 2006 SAUVIGNON BLANC (Marlborough, New Zealand) 

 Canella SPARKLING ROSE NV (Venezia, Italy)



Salt River Lobster

Bringing the freshest seafood to the DC/Bethesda area for over 25 years


Wine selections from Ms. Jane Hermansen of the Greater Washington Wine School

GWWSLLC@aol.com

 

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