*roy Yamaguchi's Blackened Tiger Shrimp Recipe
Creamy Cauliflower Puree, Chimichurri, Spicy Soy Mustard, Crispy Brussel Sprouts, Roasted Baby Carrots
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Ingredients
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Shrimp
Cauliflower Puree
Chimichurri
Spicy Soy Mustard
Crispy Brussel Sprouts
Roasted Baby Carrots
Method
Shrimp Preparation
Blacken the Shrimp
In a bowl, toss the tiger shrimp with blackening seasoning and olive oil. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until cooked through and blackened. Set aside.
Cauliflower Puree
Prepare the Cauliflower Puree
In a pot, steam the cauliflower florets until tender. Drain and add to a blender with heavy cream, butter, and salt. Blend until smooth. Adjust seasoning if necessary. Keep warm.
Chimichurri Sauce
Make Chimichurri
In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and set aside.
Spicy Soy Mustard
Prepare Spicy Soy Mustard
In a small bowl, mix together soy sauce, Dijon mustard, and Sriracha until well combined. Set aside.
Vegetable Preparation
Crispy Brussel Sprouts
Preheat the oven to 425°F (220°C). Toss halved brussel sprouts with olive oil and salt. Spread on a baking sheet and roast for 20-25 minutes until crispy.
Roasted Baby Carrots
On another baking sheet, toss baby carrots with olive oil and salt. Roast in the oven alongside brussel sprouts for about 20 minutes until tender.