quinoasaladmisoshrimp_small-940x400-1

Zea Z-Lightful Miso Ginger Glaze Shrimp

Ingredients

  • To make the Thai vinaigrette:
  • 1 cup White Distilled Vinegar
  • 1 cup Monin Sugar Free Simple Syrup
  • 2 tablespoons Fish Sauce
  • 2 tablespoons Red Curry Paste
  • 2 tablespoons Sesame Oil
  • 2 tablespoons Dijon Mustard
  • ¼ cup Roasted Garlic (pureed)
  • 1 cup Peanut Oil
  • To make the quinoa salad:
  • 2 quarts Water
  • 2 teaspoon Kosher Salt
  • 1 Red Quinoa (2 pound package – Indian Harvest) EACH
  • 1 cup Red Radish – sliced 1/8” thick
  • 1 ½ cup Green Grapes – sliced in half
  • 3 cups Celery – sliced 1/8” thick
  • 1 cup Raisins
  • 1 cup Chopped Green Onions
  • 2 cups Thai Vinaigrette
  • To make the miso ginger glaze:
  • 1 cup White Vinegar
  • ¾ cup Extra Virgin Olive Oil
  • 1/3 cup Sesame Oil
  • 3 tablespoons Agave Nectar
  • 3 tablespoons White Miso Paste
  • 1/3 cup Zea Stir Fry Sauce (available at Rouses Supermarkets or at Zea)
  • 3 tablespoons Chopped Garlic
  • To assemble the dish:
  • 3 oz. Fresh Gulf Shrimp
  • ¼ teaspoon Salt & Pepper
  • 2 tablespoons Miso Ginger Glaze
  • 1 tablespoon vegetable oil
  • ½ cup Quinoa Salad
  • 1 tablespoon Salted Almonds
  • 1 tablespoon Miso Ginger Glaze
  • 1 drizzle of Thai Vinaigrette
  • 1 sprinkle of Microgreens

Instructions

  • To make the Thai vinaigrette:
  • Measure all ingredients except the vegetable oil into a large mixing bowl.
  • Mix thoroughly with a whisk until all ingredients are fully incorporated and the sugar is completely dissolved.
  • Slowly add the vegetable oil to the mixing bowl in a thin stream. While pouring, use a stick blender to quickly emulsify the dressing.
  • To make the quinoa salad:
  • Bring 2 quarts of water and 2 teaspoons of Kosher salt to a boil in a stock pot.
  • Pour the Red Quinoa into a fine mesh sifter, and rinse under cool water until the drained water runs clear.
  • Once the water comes to a boil, stir in the rinsed quinoa, and simmer for 15 minutes. Note: depending upon the brand of quinoa, the cook time may vary.
  • Turn off the heat, and allow the quinoa to sit in the stock pot until all water is evaporated (approximately 5 minutes).
  • Place into the refrigerator, and allow to cool for approximately 10 - 15 minutes.
  • Transfer the cooled Quinoa into a large mixing bowl.
  • Add the radishes, grapes, celery, raisins, and green onions to the mixing bowl, and mix thoroughly with gloved hands until evenly incorporated.
  • Add the Thai Red Curry Vinaigrette, and mix thoroughly until evenly incorporated.
  • To make the miso ginger glaze:
  • Measure all ingredients into a blender.
  • Blend until all ingredients are fully emulsified.
  • To assemble the dish:
  • Place the shrimp in a small bowl, season with salt & pepper, add the miso ginger glaze into the bowl and toss to evenly coat.
  • Add oil to a saute skillet and get pre-heat.
  • Add the seasoned shrimp into the skillet and cook until the bottom of the shrimp start to brown.
  • Flip and continue to cook until the shrimp brown and slightly curled.
  • Scoop the quinoa salad in the center of plate and sprinkle the salted almonds on top of the quinoa.
  • Place the cooked shrimp on top of the quinoa salad and pour an extra tablespoon of Miso Ginger Glaze on top of shrimp.
  • Drizzle Thai Vinaigrette around the outside of the plate.
  • Sprinkle Microgreens on top of the shrimp.

Instructions.

  • To make the Thai vinaigrette:
  • Measure all ingredients except the vegetable oil into a large mixing bowl.
  • Mix thoroughly with a whisk until all ingredients are fully incorporated and the sugar is completely dissolved.
  • Slowly add the vegetable oil to the mixing bowl in a thin stream. While pouring, use a stick blender to quickly emulsify the dressing.
  • To make the quinoa salad:
  • Bring 2 quarts of water and 2 teaspoons of Kosher salt to a boil in a stock pot.
  • Pour the Red Quinoa into a fine mesh sifter, and rinse under cool water until the drained water runs clear.
  • Once the water comes to a boil, stir in the rinsed quinoa, and simmer for 15 minutes. Note: depending upon the brand of quinoa, the cook time may vary.
  • Turn off the heat, and allow the quinoa to sit in the stock pot until all water is evaporated (approximately 5 minutes).
  • Place into the refrigerator, and allow to cool for approximately 10 - 15 minutes.
  • Transfer the cooled Quinoa into a large mixing bowl.
  • Add the radishes, grapes, celery, raisins, and green onions to the mixing bowl, and mix thoroughly with gloved hands until evenly incorporated.
  • Add the Thai Red Curry Vinaigrette, and mix thoroughly until evenly incorporated.
  • To make the miso ginger glaze:
  • Measure all ingredients into a blender.
  • Blend until all ingredients are fully emulsified.
  • To assemble the dish:
  • Place the shrimp in a small bowl, season with salt & pepper, add the miso ginger glaze into the bowl and toss to evenly coat.
  • Add oil to a saute skillet and get pre-heat.
  • Add the seasoned shrimp into the skillet and cook until the bottom of the shrimp start to brown.
  • Flip and continue to cook until the shrimp brown and slightly curled.
  • Scoop the quinoa salad in the center of plate and sprinkle the salted almonds on top of the quinoa.
  • Place the cooked shrimp on top of the quinoa salad and pour an extra tablespoon of Miso Ginger Glaze on top of shrimp.
  • Drizzle Thai Vinaigrette around the outside of the plate.
  • Sprinkle Microgreens on top of the shrimp.
 
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