The Recipes

Shrimp with Wasabi Vinaigrette

Rough day today you guys.  Long day at work and it is way too cold out for my liking.  I had to deal with subzero temperatures, so by the time I walked through the door, I was just mumbling to myself.  

But now, blessedly, I have changed into comfortable clothes and am sitting down with dinner and a glass of wine.  The world is looking up.


Shrimp with Wasabi Vinaigrette


-          6 shrimp, peeled and deveined

-          ½ tsp. Mirin

-          1 tsp. rice wine vinegar

-          2 T. wasabi cream (or 2 T. sour cream mixed with wasabi paste)

-          ¼ avocado, diced

-          ¼ roma tomato, diced

-          1 T. diced onion

-          1 lime, juiced

-          Sriracha hot sauce

-          Blended oil

-          Salt

-          Pepper

Whisk together the wasabi cream, vinegar and Mirin.  Set aside

Heat 1 T. of oil in a small pan.  Season the shrimp with salt and pepper.  Add them to the pan and cook for 2-3 minutes on the first side and 1-2 minutes on the second side.  The shrimp should be pink and just starting to curl.

While the shrimp cook, combine the avocado, onion and tomato with ½ of the vinaigrette and half of the lime juice.  Put the avocado mixture in the middle of a plate.

Place the shrimp around the avocado salad.  Put a few dots of Sriracha on the plate and drizzle the shrimp with the remaining vinaigrette and lime juice.