Spicy Rock Shrimp with Preserved Vegetables and Toasted Couscous Recipe

Name: Spicy Rock Shrimp with Preserved Vegetables and Toasted Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup bonito flakes; 8 cups water; 1/2 pound shiitake mushrooms, julienned; 1 daikon, peeled and cut into small rounds; 1/4 cup rice wine vinegar; 1/4 cup sake; 1/4 cup mirin; 1/4 cup soy sauce; 1/2 teaspoon dashi powder; 2 tablespoons sugar; 1 bag Israeli couscous; 1 bunch scallions, julienned on the bias; 1 cup fava beans, blanched; 1/2 pound rock shrimp; 1 jalapeno, small dice; 2 ounces fresh ginger, peeled and small dice; 1 small shallot, diced; 1/2 teaspoon minced garlic; Dash cayenne pepper; Dash sambal olek; 2 tablespoons hijiki

Servings: persons

1 cup bonito flakes
8 cups water
1/2 pound shiitake mushrooms, julienned
1 daikon, peeled and cut into small rounds
1/4 cup rice wine vinegar
1/4 cup sake
1/4 cup mirin
1/4 cup soy sauce
1/2 teaspoon dashi powder
2 tablespoons sugar
1 bag Israeli couscous
1 bunch scallions, julienned on the bias
1 cup fava beans, blanched
1/2 pound rock shrimp
1 jalapeno, small dice
2 ounces fresh ginger, peeled and small dice
1 small shallot, diced
1/2 teaspoon minced garlic
Dash cayenne pepper
Dash sambal olek
2 tablespoons hijiki

1
BONITO BROTH: Add bonito flakes to the water in a pot and bring to a boil.
2
Take off the flame and let steep for 15 minutes.
3
Strain and reserve.
4
PRESERVED VEGETABLES: To a pot, add shiitakes, daikon, rice wine vinegar, sake, mirin, soy sauce, dashi and sugar and enough water to cover the vegetables.
5
Bring to a boil and let simmer on a low flame until most of the liquid has evaporated.
6
Remove from the flame and allow to cool.
7
COUSCOUS: Follow the cooking instructions on the package.
8
To add more flavor, you can boil with vegetable stock.
9
SPICY ROCK SHRIMP: In a hot saute pan, add a little oil, ginger, shallots, garlic and saute quickly, just to brown the garlic.
10
Add rock shrimp, cayenne, sambal and saute for about 1 minute until the rock shrimp is cooked.
11
PLATING Bring bonito broth back to a boil, add preserved vegetables, cooked couscous and cooked rock shrimp.
12
Garnish plate with scallions, fava beans and hijiki.
13
Wine Recommendation: Chateau D'Orschwihr, Gewurztraminer,

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup bonito flakes, 8 cups water, 1/2 pound shiitake mushrooms, julienned, 1 daikon, peeled and cut into small rounds, and more.

Yes, Spicy Rock Shrimp with Preserved Vegetables and Toasted Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Rock Shrimp with Preserved Vegetables and Toasted Couscous

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