Shrimp Porcupine with Miso Aioli Sauce

Shrimp Porcupine Recipe

Chef Bernard Henry shares this recipe for Shrimp Porcupine with Miso Aioli Sauce. Wine selections from Ms. Jane Hermansen of the Greater Washington Wine School, GWWSLLC@aol.com.

Shrimp Ingredients
  • 40-to-60 shrimp (31/40), peeled and deveined
  • 1 Tablespoon of olive oil
  • Kosher salt
  • 1 Pineapple
  • Wood skewers

Shrimp Instructions

  1. Fill a sauté pan with water. Add the olive oil and a nice pinch of salt. Bring to a rolling boil.
  2. Cook the shrimp in batches of 12-15, depending on the size of your pan. Cook them for 20 to 25 seconds and remove them immediately with a slotted spoon. Let them cool off on a plate or half-sheet pan.
  3. The shrimp will taste crunchy and residual heat will finish cooking them while cooling off.
  4. Mount 2 or 3 shrimp on a skewer, depending on the length of the skewer. Repeat until all the shrimp are on a skewer.
  5. Cut off the base of the pineapple, so it will stand flat on a plate.
  6. Poke the skewers in and around the pineapple in a V shape.
  7. Pour the Miso Aioli Sauce (recipe below) into small cups and place them around the pineapple.

Miso Aioli Sauce Ingredients
  • 1 Cup mayonnaise
  • 1/4 Cup white miso
  • 1 Tablespoon rice vinegar
  • 1 Large garlic clove, minced
  • 1 to 1 1/2 teaspoons of hot chili sauce (such as sambal oelek or sriracha)

Miso Aioli Sauce Instructions
  1.   Whisk all ingredients in a medium bowl to blend.

***Tips: Miso aioli can be made 4 hours ahead. Cover and refrigerate for up to one week. Any leftover Miso Aioli Sauce can be used with other seafood dishes 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 ROSÉ NV (Venezia, Italy)