Shohei Shrimp Recipe
ginger tamari glazed oishii shrimp, broccoli florets, sesame scallion polenta pancake, togarashi
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Ingredients
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Shrimp and Broccoli
Sesame Scallion Polenta Pancake
Method
Preparing the Shrimp and Broccoli
Marinating the Shrimp
In a bowl, combine the shrimp, grated ginger, tamari sauce, and olive oil. Let it marinate for at least 15 minutes.
Cooking the Broccoli
While the shrimp is marinating, bring a pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
Cooking the Shrimp
In a large skillet over medium-high heat, add the marinated shrimp with the marinade. Cook for about 3-4 minutes, stirring occasionally, until the shrimp turn pink and are cooked through. Add the blanched broccoli and toss to combine.
Making the Polenta Pancake
Cooking the Polenta
In a saucepan, bring the water to a boil. Gradually whisk in the polenta and salt, reducing heat to low. Cook, stirring frequently, until thickened (about 5-7 minutes).
Adding Flavors
Remove from heat and stir in the sesame oil, chopped scallions, and black sesame seeds.
Forming the Pancake
Spread the polenta mixture onto a greased baking sheet or plate to about 1/2 inch thick. Let it cool, then cut into pancakes.
Cooking the Pancakes
Heat a non-stick skillet over medium heat and lightly grease. Cook the polenta pancakes for 3-4 minutes on each side until golden brown.