Shrimp with Wasabi Ponzu Butter glaze.
Ingredients
Peeled Shrimp
Olive Oil
Garlic Powder
Onion Powder
Chili Powder
Ponzu Sauce
Namida® Wasabi Paste made with Namida® 100% Pure Wasabi Powder
Butter
Method
- Mix just enough olive oil, garlic powder, onion powder and a dash of chili powder to throughly coat the shrimp.
- Let that sit in the fridge for the day, or overnight to absorb the flavours.
- Take the shrimp out of the fridge and let them come to room temperature
- Mix the ponzu sauce and the Namida® Wasabi paste together and drizzle some over the shrimp.
- Put the shrimp on the grill or in a pan.
- Take the left over ponzu wasabi sauce, put it in a small pan, add some butter and reduce it down. Be careful not to scorch the butter.
- When the shrimps were almost done on the grill, spoon the butter ponzu wasabi reduction over them on the grill for a bit of a glaze and extra flavour, or plate the shrimps up and pour the glaze over the shrimps then.