Pacific Rim Shrimp Recipes

PACIFIC RIM SHRIMP SALAD

Steps:

• Bring your smoker to its appropriate cooking temperature.
• In a bowl, toss the shrimp with the mirin, vinegar, oil, and garlic. Let the shrimp sit at room temperature for 15 to 20 minutes.
• Transfer the shrimp to the smoker, preferably on a small grill rack, grill basket, or sheet of heavy-duty foil. Smoke them until just cooked through and fragrant, about 15 to 20 minutes at a temperature of 225° F to 250° F. The shrimp are ready when opaque and slightly firm, with lightly pink exteriors.
• When the shrimp are cool enough to handle, slice each in half lengthwise. Place the shrimp in a bowl and gently mix in the remaining salad ingredients. Refrigerate the salad covered for at least 30 minutes.
• Serve chilled, topped with the nuts.

PACIFIC NORTHWEST PICKLED SHRIMP

Steps:

• In a large saucepan, combine water, celery leaves, pickling spices and salt; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-6 minutes. Drain; peel and devein shrimp, leaving tails on., Layer shrimp, onions and bay leaves in a 13x9-in. dish. In a small bowl, whisk oil, vinegar, capers, celery seed, salt and pepper sauce; pour over shrimp. Refrigerate, covered, 24 hours., Just before serving, drain shrimp and onions, reserving 1/2 cup marinade. Discard remaining marinade and bay leaves. Transfer shrimp and onions to a serving bowl or individual glasses; drizzle with reserved marinade.

PACIFIC RIM BARBEQUE SAUCE

Steps:

• Mix ketchup, brown sugar, soy sauce, sherry, hoisin sauce, Dijon mustard, garlic, ginger, 5-spice powder, and pepper in a saucepan over medium-low heat. Cook and stir until flavors combine, 10 to 15 minutes.

PACIFIC RIM CHICKEN

Steps:

• Prepare broiler, if using.
• To make marinade, combine onion and ginger with soy sauce, sherry, cumin, cinnamon and pepper flakes.
• Wash and dry chicken and combine with marinade, turning to coat meat well. Reserve marinade.
• Prepare stove-top grill, if using. 5. Broil or grill chicken 10 to 15 minutes, until it is cooked through but still tender; turn occasionally.
• Wash and break up frisee and bok choy; wash, stem and slice mushrooms.
• Add vinegar to the remaining marinade and place in skillet with frisee, bok choy and mushrooms. Cook quickly, just a couple of minutes, until greens are wilted.
• Serve the chicken on a bed of the greens and mushrooms.

PACIFIC RIM SALMON

Steps:

• In a small bowl, combine the pineapple juice, soy sauce, horseradish, parsley, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 cup marinade into a large resealable plastic bag; add salmon and green onions. Seal bag and turn to coat; refrigerate for 1 to 1-1/2 hours, turning occasionally. Add remaining sesame oil to remaining marinade. Cover and refrigerate for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, basting frequently with reserved marinade.

SHRIMP MOLOKAI

Steps:

• Shell and devein shrimp. Place in a bowl together with a mixture of all the ingredients except the butter and sesame seeds. Marinate for 2-3 hours. Strain shrimp and brush with melted butter. Roll shrimp in sesame seeds and cook lightly in a buttered pan until they turn pink. Boil remaining marinade liquid for 10 minutes to reduce it, then strain and use as a dip for the shrimp.

SWEET AND SOUR SHRIMP

Steps:

• Whisk together teriyaki sauce, pineapple juice, vinegar, and hot sauce. Mix into cornstarch and set aside. In saucepan, heat 1 teaspoon oil, and sauté ginger. Add pineapple chunks and green onion and heat until pineapple begins to brown. Stir occasionally. Add teriyaki-pineapple mixture and long beans. Simmer for about 5 minutes. In a separate heavy skillet or wok, heat remaining oil and sauté shrimp until they just turn pink. Add to sauce and remove from heat. Serve over a bed of rice, and garnish with toasted sesame seeds. Fun Fact: Alaska joined the Union on January 3, 1959, as the 49th state; the land was purchased from Russia in 1867 for $7.2 million, about 2 cents per acre. The New York Tribune called it "Seward's Folly" after Secretary of State Seward, criticizing a purchase of this worthless, frozen territory. Other newspapers praised the acquisition. Today its oil revenues bring in more in one day than the entire cost of the purchase. Hawaii, the 50th state, joined the United States on August 21, 1959; it had been annexed as a territory in 1898.

PACIFIC RIM MANGO AND SEAFOOD SALAD

Steps:

• In a bowl combine 1-teaspoon salt,1-teaspoon black pepper, old bay seasoning, cajun seasoning, lemon juice, lime juice, 1-tablespoon cilantro and lemon thyme. Whisk in 2-tablespoons olive oil, add shrimp, scallops and toss.
• In a hot saute pan add 1-tablespoon butter and sauté shrimp 2-3 minutes or until are golden brown. Add 1-tablespoon cilantro, toss shrimp, remove and hold warm.
• Add 1-tablespoon butter and sauté scallops 2-3 minutes or until golden brown. Add 1-tablespoon cilantro, toss scallops, remove and hold warm.
• In a small bowl combine lemon juice, lime juice, cilantro, lime zest and thyme. Wisk in olive oil 1-tablespoon at a time until dressing is smooth. Season with salt and pepper to taste.
• Assemble the salad:.
• Combine lettuce and spinach in a bowl and toss. Divide lettuce on chilled salad plates. Place cucumbers, cherry tomatoes, red onion, red pepper and mangoes strips over lettuce.
• Place 2 warm shrimp and 2 warm scallops on top of each salad.
• Drizzle cilantro-lime dressing over each salad and serve.
• Garnish with chopped cilantro and lemon wedges.

PACIFIC RIM SHRIMP

Steps:

• In a large bowl, combine the coconut milk, lime juice, soy sauce, ginger, sugar and chili paste.
• Add the shrimp and marinate for 30 minutes.
• Pour marinade into a saucepan and simmer until slightly thickened. Do not boil. Keep warm.
• Cook the shrimp for 2-3 minutes on a grill. Serve hot with the sauce drizzled over them and the toasted coconut and cilantro on top.