RECIPE TITLE "Curried Shrimp with Enoki Mushroom-Cucumber Relish"
Author: chef Roy Yamaguchi, courtesy of HSN
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One of the food contrasts I enjoy most is spicy curry and a cooling relish or salsa. I especially enjoy shrimp curries. Enoki mushrooms actually look more like sprouts than mushrooms because they are ivory colored with long, then stems and a tiny round cap. Hey bare a crunchy texture and a pleasant, mild flavor; they can be eaten raw or cooked in soups or stir-fries. Most Asian markets carry them, as do many product markets (they may also be sold as enokitakes). They are packaged in clumps in Plastic bags. To use, cut the mushroom off the spongy root. Serve this dish with Japanese White Rice if desired.
3 tablespoons curry powder
1 tablespoon minced ginger
1 tablespoon garlic
½ tablespoon minced lemon grass
1/3 teaspoon minced kaffit lime leaf (optional)
½ cup olive oil
1 ½ tablespoon light soy sauce (preferably Yamasa Brand)
1 ¾ pounds extra-large shrimp (about 30) peeled and deveined
1 cup seeded and diced Japanese cucumber
1/3 cup finely diced Maui onion
4 ounces enoki mushrooms, base removed
½ tablespoon grated ginger
2 tablespoons soy sauce
2 tablespoons rayu (spicy sesame oil)
2 tablespoons unseasoned rice vinegar
1 teaspoon toasted white sesame seeds for garnish
Salt and freshly ground pepper to taste (optional)
# Combine all marinade ingredients in a mixing bowl, and marinade the shrimp for 15 minutes.
# Combine all the relish ingredients in a mixing bowl and toss well.
# Heat a heavy dry sauté pan or skillet. Remove shrimp from the marinade and sear over high heat for 30 seconds per side, or until cooked through.
# Garnish shrimp with the sesame seed, add salt and pepper, if desired, and serve with the relish.