Sunday, March 14, 2010


Another Nobu recipe from "Nobu Now" this was good. Simple to make as well. Nobu suggested to use the finest quality sea salt to draw out the natural sweetness of the shrimp. No problem with that since i have one of the best quality sea salt in my pantry, well that's my opinion.

Serves 4
10 tiger prawns, in the shell, each about 1 ounce ( i used 1 lb large size shrimp)
sea salt (good quality salt)
black pepper
3 T grated garlic
olive oil
chopped chives or parsley

1.  Slice the whole shrimp (prawns) in half lengthwise and devein. Season generously with sea salt and black pepper.

2. Add the grated garlic and little olive oil to a frying pan, and heat. When the garlic aroma has infused the olive oil, turn up the heat and add the shrimp, shell side down. Saute the shrimp, gently shaking the pan from side to side, Halfway through, turn the shrimp over and saute flesh side down.

3. Finish off by sprinkling some sake over the shirmp, then pile them on plates and scatter with chopped chives.

Had this as a side dish for my Black and Red Rice Risotto

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