Royal Red Shrimp Recipe

Season

Pat shrimp dry with paper towels. In a bowl, toss shrimp with kosher salt, black pepper, neutral oil, and lemon juice. Let sit at room temperature while you prepare other components (10–15 minutes).

Cook

Heat a heavy skillet (preferably cast iron) over medium-high heat until hot. Add 1 teaspoon neutral oil. Sear shrimp, flesh-side down, 1.5–2 minutes until edges turn opaque and golden. Flip and cook 30–60 seconds more until just cooked through (internal temperature about 120–125°F for large shrimp). Remove shrimp to a plate and tent loosely with foil.

In a small bowl, combine room-temperature butter, sifted wood ash, fine sea salt, and lemon zest. Whip with a fork until smooth and evenly mixed. Taste and adjust salt or ash very slightly — ash should lend a subtle mineral/smoky note, not be bitter. Keep at room temperature if serving warm; otherwise chill briefly to firm up for easier handling.

Whisk together white miso, rice vinegar, light soy sauce, oil, honey (or mirin), grated ginger, and water in a small bowl until smooth and emulsified. Taste for balance—should be savory, slightly sweet, and tangy. Reserve 1 tablespoon for finishing the plate. Keep remaining dressing at room temperature.

Prepare Broccoli

Trim broccoli into small florets and pat dry. Toss with 1 teaspoon olive oil and a pinch of smoked salt and pepper. Preheat a grill pan or sheet pan under a broiler to high (or use a smoking setup as described).

Two smoking options: 1) Quick pan-smoke: heat a small stainless pan, add a teaspoon of neutral oil and a small pinch of wood chips or smoked salt, cover briefly and allow smoke to perfume the broccoli as you char it in the hot skillet 2–3 minutes per side until blistered and slightly charred. 2) Broiler/grill: roast broccoli under high heat for 4–6 minutes until edges char. After smoking/charring, transfer broccoli to a bowl.

Dress & Finish Broccoli

Toss the hot broccoli with a little of the wood ash butter (about 1/2 tablespoon) so it melts over the florets and the smoked salt. Set aside and keep warm.

Prepare Daikon & Emmer

Julienne the daikon into thin matchsticks and toss lightly with a pinch of salt and 1/2 teaspoon of the koji dressing to season and slightly cure. Rinse and drain sprouted emmer if necessary, then toss with a few drops of dressing to taste.

Prepare Lettuce

Select intact butter lettuce leaves, wash gently, and spin dry. Keep chilled until plating.

Warm the reserved wood ash butter (1 tablespoon) briefly so it is pourable but not hot; spoon a small smear onto each serving plate where the shrimp will rest.

Place 2–3 butter lettuce leaves per plate as a soft bed. Arrange 3 shrimp per plate atop the leaves, slightly overlapping. Spoon a small amount (about 1 teaspoon) of the koji dressing over each row of shrimp, then drizzle the reserved tablespoon of dressing around the plate as an accent.

Arrange smoked broccoli and a small nest (about 2 tablespoons) of sprouted emmer beside the shrimp. Tuck a small bundle (about 1–2 tablespoons) of julienned daikon for crunch. Scatter microgreens (if using) sparingly.

Garnish with edible wild rose petals, distributing evenly (2–3 petals per plate) for fragrance and visual contrast. Finish with a light pinch of smoked salt and a grind of black pepper over the shrimp and vegetables. Serve immediately with a lemon wedge.