Japanese Salad Recipe

Japanese Salad
Ingredients:
1/4 c Sesame seed
1/2 lb Linguine, broken in half
1 lb Small shrimp, cooked
1 Bunch green onions, thinly Sliced
1/4 c Sesame oil
1/4 c Olive oil
1/2 lb Mushrooms, sliced
1/3 c Soy sauce
1/2 c Sake or white wine
2 tb Grated fresh ginger
2 Garlic cloves, pressed
3 Eggs
1 tb Seaweed, coarsely crumbled
Directions:
Toast sesame seeds on cookie sheet in oven; set aside. In boiling water, cook noodles
until tender, about 10 minutes; drain, rinse, and let dry. Transfer to large bowl. Add
shrimp and green onions; mix well. Mix oils together; heat about 2 T of oil and sauti
mushrooms, 5 minutes. Add to shrimp. Blend in soy sauce, sake, sesame seed, ginger,
garlic, and rest of oil. Cover and refrigerate 2 hours. In separate bowl, beat eggs and stir
in seaweed. Oil skillet and add 1/4 of egg mixture. Cook until it loosens from pan; turn
over and place on work surface. Make 3 more thin egg/seaweed pancakes. Slice pancakes
into thin strips. Toss with chilled noodles. Spoon and serve.
Serves 4

Ahi Tuna Tartare Tower Recipe

Ingredients:
12 oz. fresh salmon
12 oz. fresh Ahi tuna
2 medium-sized avocados
2 T finely chopped onions
2 oz. Oriental seaweed marinated in Wasabi (obtained at gourmet makets)
4 T sesame oil
2 t. rice vinegar
1 t. brown sugar
lemon juice to taste
crispy noodles
toasted sesame seeds
Directions:
Dice separately salmon, tuna and avocados. Combine onions with avocados.

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Use a quart tin mold like a Roma tomato paste can, open at both ends.

Gently layer mold starting with layer of tuna, avocado, and salmon. Chill in refrigerator for at least
one hour. To serve, unmold on a plate and pour dressing over tower.

To make dressing, combine sesame oil, vinegar, brown sugar and lemon juice.

Garnish with seaweed, crispy noodles and sesame seeds. To serve, slice tower and garnish each
serving with additional seaweed, noodles and sesame seeds. An optional garnish is a dollop of
caviar on the side of the plate.
Serves six

Asparagus and Shrimp Recipe

Ingredients:
2 tablespoons white wine vinegar
20 large raw shrimp, peeled and deveined
1 3/4 pounds asparagus, spears trimmed
1 carrot, thinly sliced
1 celery heart, thinly sliced
olive oil, for drizzling
juice of 1/2 lemon, strained
salt and pepper
Directions:
Bring a pan of salted water to a boil, add the vinegar and blanch the shrimp for 2 minutes, then
drain. Tie the asparagus into a bunch and cook it, standing upright, in salted, boiling water for 15-20
minutes, then drain and let cool. Put the carrot and celery on a serving dish and top with the shrimp
and asparagus. Drizzle with olive oil, season with salt and pepper and sprinkle with the the lemon
juice. Mix gently and serve immediately.
Serves 4

SHRIMP SCAMPI Recipe

Ingredients:
1 pound of peeled & cleaned jumbo shrimp or whatever size you buy
1 stick butter
1/2 cup good olive oil
2-5 cloves of garlic cut in very thin slivers or chopped
1/4 cup of dry white wine (never cook with anything you wouldn't drink)
1/4 cup of heavy cream
Kosher salt and fresh ground pepper to taste
A handful of coarsely chopped flat-leaf parsley
Freshly grated Pecorino Romano or Parmesan cheese (to taste upon serving)
Juice from 1 fresh lemon or lemon wedges, * add at final cooking stage or serve wedges
Directions:
Add 1/2 the oil and melt 1/2 the butter in a 12-inch sauté pan over medium heat. Add the shrimp
and cook until opaque white. This should only take a few minutes so don't over cook. Remove the

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cooked shrimp from the pan and set aside, Melt the remaining butter add the oil and bring to a low
boil. Add the wine, cream, some lemon juice and stir constantly until it starts to thicken slightly.
Add garlic, parsley, S&P to taste then add the shrimp. Toss for a few seconds just to coat well and
warm up the shrimp then remove from heat and keep warm.

Please note that the word Scampi in Italian means large prawns (shrimp) and not the method of
cooking as in the USA. Also, they are usually cut the shrimp down the center in the shell and grill it.
The best way to cook shrimp is in the shell so you don't loose the flavor. However, you will not
loose any flavor in this dish because the base for the sauce is the juice from the shrimp. Scallops can
also be for this same recipe but make sure large sea scallops un-soaked ( no water added )
This dish also goes very well over rice or pasta

Grilled Shrimp Wrapped in Bacon Recipe

Ingredients:
1/2 cup olive oil or vegetable oil
2 tablespoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1 tablespoon chopped fresh dill
Coarse (kosher) salt and freshly ground pepper
1 pound jumbo shrimp (13 to 15 per pound), peeled and deveined, with tails intact
5 regular lean bacon slices (about 2 1/4 ounces uncooked), cut crosswise into thirds
Fresh watercress for garnishing
Directions:
In a small bowl, whisk together the olive oil, vinegar, mustard, and dill. Season with salt and pepper
to taste.

In a medium nonreactive bowl, pour the marinade over the shrimp and toss. Cover, chill, and
marinate for several hours, tossing several times.

Preheat a gas or charcoal grill. (Note: A charcoal grill will be at the right temperature when you can
place your hand over the white-ashed coals, about 1 inch from the grate, and count to three, using
the 'one-one-thousand" style.) Just before grilling the shrimp, wipe the grate from back to front with
a clean rag dipped in vegetable oil. If you go from front to back, you might lose some hair on your
arm.

Drain the shrimp. Wrap a piece of bacon around each shrimp, and secure with a short skewer or
toothpick. Grill until the bacon is crisp and the shrimp is cooked, about 4 minutes per side. You can
also grill the shrimp under a preheated broiler, 5 inches from the heat, for 4 to 5 minutes per side.
Watch carefully to prevent the bacon from burning. Remove from heat and arrange on a large
platter. Garnish with watercress. Serve either skewered or unskewered.
Makes 13 to 15

Penne with Grilled Shrimp, Asparagus and Pine Nuts Recipe

Ingredients:

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1/4 cup plus 2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1 tablespoon chopped fresh rosemary
2 tablespoons dry white wine
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper, to taste
1 pound large shrimp, peeled and deveined
1 poundfresh asparagus, trimmed and cut into 1-inch pieces
1 pound penne pasta
2 tablespoons fresh lemon juice
3 tablespoons freshly grated Parmesan cheese, plus more for garnish
1/2 cup toasted pine nuts (see Note
Lemon wedges, for garnish
Directions:
1. In a large glass or ceramic bowl, mix the olive oil, garlic, rosemary, wine, vinegar and salt and
pepper and whisk.
2. Rinse the shrimp and pat them dry. Add them to the bowl and stir them gently with the marinade
to coat. Cover and refrigerate for about 1 hour, stirring occasionally.
3. Preheat the broiler.
4. About 10 minutes before serving, bring a saucepan of boiling salted water to a boil and cook the
asparagus for about 5 minutes until crisptender. Drain and set aside.
5. Remove the shrimp from the marinade, arrange on an aluminum foil-lined broiler tray and broil
for about 6 minutes, turning the shrimp once during cooking, until pink. Set aside.
6. Meanwhile, bring a large pot of salted water to a boil and cook the pasta for about 8 minutes or
until al dente. Drain and return to the pot. Add the lemon juice and 3 tablespoons of cheese and toss
well. Add the shrimp, asparagus and pine nuts and toss again. Season to taste with salt and pepper.
Serve in shallow pasta bowls, sprinkled with more cheese and garnished with lemon wedges.

Note: To toast the pine nuts, spread them in a shallow pan and toast in a 350°F. oven or toaster oven
for 3 to 5 minutes until golden and fragrant. Immediately transfer to a plate to stop the cooking and
cool. You may do this just before using, but because the broiler is being used to cook the shrimp, it
may be more convenient to toast the pine nuts ahead of time.
Serves 6
This is a light combination of penne, fresh asparagus, and grilled shrimp. Toss everything together
just before serving and top with toasted pine nuts

Shrimp Gaspacho Recipe

Mexican Appetizer

Ingredients:
1 large container V-8 juice (regular or hot--your preference. 2 lbs. frozen shrimp shelled and
defrosted, no tails. 1 cucumber, seeded and peeled and diced. 3 green onions chopped. 1 or 2
avacados, chopped. 4 tbsp. lime or lemon juice. 1/2 tbsp dried cilantro (coriandru) or fresh if you
wish. Some tabasco sauce if you wish. 2 stalks celery, chopped.
Directions:
Mix all this except the v-8 and then pour the v-8 over the shrimp until it's covered. You might have
some v-8 left. Refrigerate overnight and serve the next day.
Refrigerate at least 4 hours before serving, better if overnight.
Every time I serve this people want more

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