Shrimp Porcupine Recipe
- 40-to-60 shrimp (31/40), peeled and deveined
- 1 Tablespoon of olive oil
- Kosher salt
- 1 Pineapple
- Wood skewers
- 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 them immediately with a slotted spoon. Let them cool off on a plate or half-sheet pan.
- The shrimp 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 (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
- 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.
- Cono Sur 2007 SAUVIGNON BLANC (Chile, South America)
- Villa Maria 2006 SAUVIGNON BLANC (Marlborough, New Zealand)
- Canella SPARKLING ROSÉ NV (Venezia, Italy)