*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
Vegetables
Method
Preparation
- 1
Prepare the Vegetables
Preheat the oven to 400°F (200°C). Toss the brussel sprouts and baby carrots with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and crispy.
- 2
Make the Cauliflower Puree
In a pot, bring water to a boil. Add cauliflower florets and cook until tender, about 10-12 minutes. Drain and transfer to a blender. Add heavy cream, butter, salt, and pepper. Blend until smooth and creamy.
- 3
Prepare Chimichurri
In a bowl, mix together parsley, oregano, garlic, red wine vinegar, olive oil, salt, and red pepper flakes. Adjust seasoning to taste.
- 4
Make Spicy Soy Mustard
In a small bowl, whisk together soy sauce, Dijon mustard, and Sriracha. Set aside.
Cooking the Shrimp
- 5
Blacken the Shrimp
Preheat a skillet over medium-high heat and add olive oil. Coat the shrimp with Cajun seasoning, then add to the skillet. Cook for 2-3 minutes on each side until shrimp is opaque and cooked through.
