Taste Buds Management

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.

• Course : Appetizers

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.