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Sonoma Modern American Sesame Shrimp with celery salad and wasabi foam Serves 4
3 T peanut oil 1 tsp sesame oil 12 oz shrimp peeled and deveined, leaving tails on 1 T chopped ginger 1 tsp chopped garlic 1 tsp ea white and black sesame seeds ½ tsp chili paste 1 ½ tsp plum sauce 1 ½ tsp soy sauce 1 T chopped cilantro Sauté shrimp in peanut and sesame oil . When ½ way cooked add ginger, garlic and sesame seeds. Toss for 30 seconds. Add all other ingredients. Toss together. Add splashes of water if too thick. Divide onto 4 plates. Garnish with celery salad and wasabi foam. Serve and Enjoy!!!!!
Celery Salad 2 ribs celery washed and sliced on a bias 1 T peanut oil ½ tsp lime juice 1 tsp plum sauce ½ tsp ginger 1 tsp each chopped mint and cilantro Combine all.
Wasabi Foam 1 stalk lemon grass 3 slices ginger ¼ cup white wine 1 T rice wine vinegar 4 stems of cilantro leaves and all Bring all ingredients to a boil. Remove from stove and let cool. When cool strain.
1 T fresh wasabi 1 egg white Blend ingredients with broth in a blender or use a portable cappuccino frothier. Once pureed you can foam it with a whisk. Spoon froth over the shrimp.