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Skewer shrimp by piercing tail first then through head area. Place in a shallow baking dish or pan. Combine juices, garlic, ginger, red pepper flakes and tequila and pour mixture over shrimp laying flat in a baking dish. Cover and allow to cure overnight. Finished product will look white, not translucent, and firm. In salted water cook barley according to directions on bag. Cook through and strain and then rinse with cold water. Place in a bowl and add scallions, soy sauce, mirin and sesame oil and toss. Add salt and pepper to balance taste. RED HOT CHILI OIL VINAIGRETTE: Bring oil to 140 degrees F, add red pepper flakes, stir and allow to steep for 2 hours. In a food processor or bowl with whisk combine garlic, soy sauce, Worcestershire sauce, rice wine vinegar and sugar and begin to slowly add chili oil until mixture is slightly thick. Yield: approximately 1/4 cup to 1/3 cup chili oil. Cut cucumbers into slices and lay around outside of plate and add barley to center. Lay shrimp skewers across top of barley and using a ladle, drizzle vinaigrette on top of plated items. Recipe by: CHEF DU JOUR SHOW #DJ9406 - DEB STANTON
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