Sticky Shrimp

Sticky Shrimp

From: Chef Chris Hollis, Blackstone Steakhouse, Melville, NY. Yield: 1 serving.

5 U/10 Ocean Garden Authentic Mexican Shrimp

½ tsp. Guilin Chili Sauce (found in Asian markets)

2 Tbsp. sugar

3 oz. soy sauce

1 tsp. red tobiko (flying fish roe), optional

½ cup Japanese rice

1 tsp. sugar

1 tsp. rice vinegar

1 piece kombu (kelp), optional

pinch of salt

¾ cup water

as needed, peanut oil

For rice: Wash rice thoroughly until water runs clear. Drain water and let rice stand for ½ hour. If using kombu, make a few cuts in a 3" × 3" piece to release flavor. Put washed rice in heavy-bottom saucepan, add kombu and water and cover with a tight-fitting lid. Bring to boil over medium heat. Do not lift lid. Once you hear it boiling, cook for 3-5 minutes more. Reduce heat and simmer for 8-10 minutes. Remove lid; discard kombu. In separate pan, heat vinegar, 1 tsp. sugar and pinch of salt until sugar and salt have dissolved. Pour mixture over rice, folding in with spoon.

For shrimp: Leaving shell on, use sharp knife to cut through shell about ½" down the back; clean out shrimp. Leave legs and shell intact.

To finish: In sauepan over medium-high heat, add a little peanut oil and then place shrimp in pan. Sear on one side for 2 minutes; flip and add 2 Tbsp. sugar, Guilin and soy sauce. Allow to simmer until glaze becomes thick and coats shrimp. Remove and serve over rice. If desired, garnish with peppers or asparagus.