Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip
By Ming Tsai
If you asked the Japanese to name their most important cooking ingredient, they'd probably say 'dashi,' the briny stock they use as a foundation for so many dishes. And if you asked an American the same thing, the ubiquitous herb, parsley, would be right up there. So today I'm combining those two east-west workhorses to flavor a straightforward recipe that produces either an impressive appetizer or entrée…my Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip.
1 cup panko
5 cloves garlic
1 cup packed parsley leaves
3 tablespoons extra virgin olive oil, plus extra for drizzling
8 colossal shrimp, butterflied
2 cups dashi
2 tablespoon fresh yuzu juice
1 tablespoon naturally brewed soy sauce
Kosher salt and freshly ground black pepper to taste
Turn on broiler and place heat-proof plates under broiler to pre-heat. In a mini food processor fitted with blade, buzz the panko, garlic and parsley with pinch of salt and drizzle in extra virgin olive oil. Pack the shrimp with the mixture.
Remove hot plates from broiler and drizzle extra virgin olive oil on plate. Top with shrimp and broil until done, about 6-8 minutes.
Meanwhile, in a small bowl combine dashi, yuzu and naturally brewed soy sauce; taste and season, if necessary. Serve broiled shrimp with side of dashi dipping sauce.
Remy Pannier Sancerre —Sancerre, Loire Valley, France Taste: Fresh, dry fruit and well-balanced with a long finish. Aroma: Grapefruit and gooseberries —100% Sauvignon Blanc —Serve chilled; Pairs well with seafood, shellfish and goat cheese.
Ming Tsai is the host and executive producer of public television series Simply Ming.
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
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