SHRIMP SAUCE JAPANESE RECIPES

Steps:

• Heat a large pot of water to the boil, add 1 tsp salt and pasta (cooking time about 11 minutes), then start your sauce.
• When pasta is done, usually at the most critical point of cooking the sauce, reserve 1/4 cup of pasta water, and drain the pasta.
• Put butter and olive oil into a large frying pan over medium-high heat and add the garlic when the butter melts.
• Cook garlic, stirring constantly, until it becomes soft, but not browned at all, about 3-4 minutes.
• Add shrimp and briefly stir into the oil, then add the parsley, stir again and add the wine, half the pasta water and a good grind of pepper.
• Reduce heat to medium and cook, stirring occasionally, until the shrimp are just done.
• Add the pasta and Parmesan cheese to the shrimp pan and toss thoroughly.

Steps:

• Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven 6-inch skewers and set aside.
• Combine the coconut, lime zest, 1 teaspoon salt and a few grinds of black pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the shrimp are pink and no longer opaque in the middle, 3 to 4 minutes.
• Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp.