Shrimp Poke With Pickled Radishes Recipes

GRILLED SESAME GARLIC SHRIMP "POKE" WITH PICKLED RADISH & RICE

Grilled Sesame Garlic Shrimp

Poke - a Hawaiian seafood salad - has arrived at the grill, with a Far East twist. Sesame, garlic, soy and McCormick Gourmet™ Chinese Five Spice Blend add signature Asian flavor to marinated shrimp and radishes. Char it over the flame, along with baby bok choy. Serve over rice for a bowl-like meal that's just right for warm summer nights.

Provided by McCormick

Yield 4

Number Of Ingredients 14

Ingredients

1/2 cup rice vinegar
1/4 cup reduced sodium soy sauce
2 tbsps packed brown sugar
2 tbsps plus 2 teaspoons toasted sesame oil divided
1 tsp McCormick Gourmet™ Chinese Five Spice Blend
1 tsp garlic powder
1 pound large shrimp peeled and deveined
2 medium watermelon radishes thinly sliced
2 mini cucumbers halved and sliced (about 1 1/2 cups)
1 shallot finely chopped
1 tbsp lime juice
4 heads baby bok choy halved lengthwise
1 tbsp sesame seed toasted
2 cups cooked sushi rice

Steps:

Mix vinegar, soy sauce, brown sugar and 2 tablespoons of the sesame oil in large bowl until well blended. Add 3 tablespoons of the vinegar mixture into large resealable plastic bag. Stir Chinese five spice and garlic powder into bag. Add shrimp; turn to coat well. Refrigerate 15 to 30 minutes. (Marinate seafood no longer than 30 minutes.)
Meanwhile, add radishes, cucumbers, shallot and lime juice to remaining vinegar mixture in bowl. Let stand 15 minutes.
Meanwhile, remove shrimp from marinade. Discard any remaining marinade. If desired, thread shrimp onto skewers for easier grilling. Brush bok choy with remaining 2 teaspoons sesame oil.
Grill shrimp over medium-high heat 2 minutes per side or just until shrimp turn pink and grill marks appear. Grill bok choy, cut-side down, 2 to 3 minutes or until lightly charred.
To serve, divide cooked rice among 4 serving bowls. Top each evenly with grilled bok choy, pickled radish mixture and shrimp. Sprinkle with sesame seeds.

Nutrition Facts : Calories 313 Calories

SHRIMP POKE WITH PICKLED RADISHES

Shrimp Poke With Pickled Radishes image

Cooked shrimp and seaweed are tossed in a spicy and sweet gochujang-honey dressing and spooned over rice in this Hawaiian-inspired recipe.

Provided by Andy Baraghani

Categories Bon Appétit Shrimp Radish Pickles Rice Hawaii Seafood Shellfish Dinner

Yield Serves 4

Number Of Ingredients 17

Ingredients

6 red radishes, trimmed, thinly sliced
3/4 cup white wine vinegar
3 tablespoons sugar
1 teaspoon crushed red pepper flakes
2 teaspoons kosher salt, divided, plus more
1 1/2 cups short-grain sushi rice
1 tablespoon dried hijiki (seaweed)
1 1/2 pounds large shrimp, peeled, deveined
1 medium shallot, finely chopped
1/4 cup soy sauce
1 tablespoon plus 2 teaspoons gochujang (Korean hot pepper paste)
4 teaspoons unseasoned rice vinegar
1 tablespoon fish sauce
2 teaspoons honey
1 teaspoon toasted sesame oil
2 cups baby mizuna or arugula
2 teaspoons toasted sesame seeds

Steps:

Place radishes in a small bowl. Bring white wine vinegar, sugar, red pepper flakes, 1/2 tsp. salt, and 3/4 cup water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Immediately pour brine over radishes and let cool. Cover and chill at least 2 hours.
Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice and 1 1/2 cups water in a medium saucepan, season with 1 1/2 tsp. salt and let sit 30 minutes.
Bring rice to a boil. Reduce heat to low, cover, and cook until rice is tender, 18-22 minutes. Remove from heat and let sit (still covered) 10 minutes, then fluff with a fork; keep warm.
Soak hijiki in 1/2 cup cold water in a small bowl until softened, 10-12 minutes. Drain; set aside.
Bring a medium pot of water to a boil; season generously with salt. Add shrimp, cover pot, and remove from heat. Let sit until shrimp are cooked through, about 3 minutes. Drain and transfer shrimp to a bowl of ice water; let cool. Drain and pat dry; cut into 1/2" pieces. Set aside.
Whisk shallot, soy sauce, gochujang, rice vinegar, fish sauce, honey, and oil in a large bowl. Add reserved hijiki and shrimp to honey-gochujang dressing; toss to coat. Cover; chill 1 hour. Taste and season with more salt if needed.
Divide rice among bowls and top with shrimp mixture, drained pickled radishes, and mizuna. Sprinkle with sesame seeds.
Do Ahead
Radishes can be pickled 5 days ahead; keep chilled. Shrimp can be cooked 8 hours ahead; cover and chill.

QUICK PICKLED RADISHES

Quick Pickled Radishes image

Pickled radishes add a nice flavor to so many things, including salads, noodle bowls, tacos, and brisket sandwiches. They're even great on their own! They're easily customizable with different spices and seasonings. These are ready in minutes, but the flavor only gets better overnight. They will turn a lovely shade of pink the longer they sit. Use a mandoline slicer for quick, even slicing. Will keep for several weeks.

Provided by France C

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

10 radishes, thinly sliced
⅔ cup white wine vinegar
⅓ cup water
1 tablespoon white sugar
1 teaspoon salt
1 star anise pod
½ teaspoon cumin seed
½ teaspoon black peppercorns

Steps:

Place radish slices into a pint-sized jar with a lid.
Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.

Nutrition Facts : Calories 16.7 calories, Carbohydrate 3.9 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 591.2 mg, Sugar 3.3 g

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Place radishes in a small bowl. Bring white wine vinegar, sugar, red pepper flakes, ½ tsp. salt, and ¾ cup water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Immediately pour brine over radishes and let cool. Cover and chill at least 2 hours.
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