ROBATA GRILLED SHRIMP WITH WASABI SOY BUTTER
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Ingredients
FOR THE SHRIMP
12 large shrimp, peeled deveined
Kosher salt
Pepper
1 lemon
WASABI SOY BASE
¼ cup wasabi powder (sub: mustard powder)
⅓ cup water
¼ cup soy sauce
½ cup store bought dashi stock (sub: chicken stock)
WASABI SOY BUTTER
1 teaspoon vegetable oil
1 garlic clove, thinly sliced
1 cup soy base
1 tablespoon butter
¼ teaspoon black pepper
Preparation
- Prior to using, fully submerge and soak bamboo skewers in water for at least 30 minutes to avoid skewers burning while on the grill.
- Add wasabi powder, water, soy sauce, and dashi to a small bowl. Whisk to combine and set aside.
- Heat oil in a small saucepan over medium heat. Add garlic and saute until lightly browned. Add in ½ up of the wasabi soy base and bring to a simmer. Remove from heat and stir in butter and black pepper. Set aside.
- Season shrimp all over with salt and pepper and add to bamboo skewers. Heat grill and cook shrimp for about 2-3 minutes per side until opaque and cooked through. Remove from heat and brush with wasabi butter and serve with lemon wedges.
Attention: When using these recipes, please be aware that some ingredients are or may contain common allergens, such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, or shellfish. Please be sure to follow manufacturer's instructions for safely handling all ingredients, particularly when grilling outdoors.
