Story last updated at 7/31/2013 - 2:00 pm
It seems that at least every other week or so we are hosting Grant’s crew for dinner at our home. I actually look forward to it. This is a great opportunity for me to test new recipes and they enjoy being taste testers. They are also very forthcoming with the feedback. I must add they are gentle in their criticism, but they do let me know if something isn’t quite right, they don’t like something or they simply love it. I strive for the latter.
This week, we were delighted to host our deckhand, Wyatt, and his family for dinner. I really like this kid. It’s rare these days to meet a young man who not only has a very strong work ethic, but also has a wonderful moral compass and respect for others. And, he doesn’t wear his pants down by his knees, which I find to be the most annoying fashion trend ever. Am I the only one who wants to run around giving these boys a belt or yell at them “Hey! Your britches are falling down”?
Because Wyatt is so great, I wanted to do something for his family and to compliment his parents for raising such a fine young man. My way of showing how much I care is to cook. Some folks make cards or buy flowers or wine — I cook.
Wyatt and his parents, Bobette and Ken, and his younger brother Eli joined us for dinner. Wyatt had requested salmon for the main course, but I wanted to do a little something special and prepare an appetizer as well.
For a while I had wanted to do a shrimp appetizer that was easy to make. Sometimes making a new recipe is pure fun. Blending flavors and textures to see if they work together is like reading a mystery novel to me. For this recipe I wanted an ah-ha flavor that caught one by surprise. Enter wasabi. I created a blend of powdered sugar and wasabi powder and sprinkled it on some fried wontons with a roasted shrimp. My guests were delighted and I was delighted to share a new recipe with them.
The combination of the sweet and spicy was surprising and I encourage you to add more or less wasabi according to your tastes. I do caution that this dish isn’t one of those sit-up-and-smack-your-mama kind of hot, but a delicate warmth that pairs perfectly with the crunch of the wonton and the savory of the shrimp.
This week I present a recipe that is easy to make and tastes delicious: Shrimp Crisps with Sweet Wasabi.
Until next time…
Eat and enjoy,
SHRIMP CRISPS WITH SWEET WASABI
12 large shrimp, peeled, deveined and tails removed
1 tablespoon olive oil
2 teaspoons Cajun seasoning
12 wonton wrappers
¼ cup vegetable oil
1 scallion, finely diced
In small bowl, combine powdered sugar and wasabi powder. Preheat oven to 375 degrees. Toss shrimp in olive oil and sprinkle with Cajun seasoning. Roast for 7 minutes until pink and firm. In heavy skillet, preheat vegetable oil to medium-high. Gently place wonton wrappers in oil a few at a time. They will cook fast, so turn after a few seconds and remove to drain on a paper towel.
To assemble, place shrimp on crispy wonton, sprinkle with wasabi sugar and garnish with scallion.
Kelly Moore, a.k.a. Midgi, writes and cooks from Juneau. Visit her blog, www.mealswithmidgi.com, for additional stories and recipes. She may be reached at midgi@