Shrimp Skewers With Wasabi Mayo Recipes

GARLIC SHRIMP WITH WASABI MAYONNAISE

Steps:

• Stir together all the ingredients for the wasabi mayonnaise, beginning with 2 tsp wasabi paste, adding and tasting until you achieve your desired level of spiciness; place in the refrigerator until needed.
• Stir together all the"FOR THE SHRIMP" ingredients, EXCEPT the shrimp.
• When thoroughly combined, pour over the shrimp, and mix well making sure that each piece is well covered with the marinade.
• Place in the refrigerator and allow to marinate 15 minutes; do not go much beyond this time, or the lime juice will begin to"cook" the shrimp, making them tough.
• Put the shrimp (marinade and all) in one layer in a large dry non-stick frypan over medium-high heat, season with pepper to your taste and saute just until pink.
• I usually get them arranged in one layer, and by this time the first ones are beginning to color; I immediately begin to turn them over one by one and by then the first ones are ready to come out of the pan; by the time I've gotten to the last one they will all be cooked to my liking.
• Remove to a serving dish and don't forget to bring the wasabi mayo out of the fridge.

SESAME SHRIMP WITH WASABI SAUCE

Steps:

• Line baking sheet with parchment paper and set aside.
• Sauce:.
• Stir 1 tbsp mayonnaise with wasabi until smooth. Stir in remainder of mayo, 1 tbsp at a time.
• Stir in lime juice, chives and sesame oil. Set aside.
• In a shallow dish, stir together sesame seeds, bread crumbs and salt. Set aside.
• In a clean bowl, beat egg whites until foamy.
• Add shrimp and mix until they are fully coated.
• Press each shrimp into sesame seed mixture to coat and place on prepared baking sheet.
• Broil 4-5 inches from heat, about 2 minutes per side. Shrimp should turn pink and the coating turn golden.
• Serve with dipping sauce.

SOY-WASABI SHRIMP AND SCALLOP SKEWERS - WEIGHT WATCHERS

Steps:

• Preheat outdoor grill (or grill pan). Cut white and light green parts of scallions into sixteen 1-inch lengths; thinly slice darker green parts.
• In a small bowl, stir together soy sauce, wasabi, honey and ginger root until blended.
• Pour 1/4 cup of soy mixture into a large bowl; set remaining soy mixture aside. Add shrimp, scallops, pepper, mushrooms and 1-inch length scallions to bowl; toss to coat.
• Alternately thread 2 pieces each of shrimp, scallops, pepper, mushrooms and scallions onto each of 8 ten-inch metal skewers. Lightly coat skewers with cooking spray.
• Grill skewers, turning as needed, just until shrimp and scallops are cooked through, about 4 to 5 minutes. Remove to serving plates or platter and drizzle with reserved soy mixture. Sprinkle with sliced scallions and serve. Yields 2 skewers per serving.