Shrimp Sauce

This elegant Shrimp Sauce features plump, blanched shrimp and tender bamboo shoots in a savory dashi broth. The dish balances the sweetness of the seafood with the earthy notes of bamboo and a hint of spice from red finger chilies. It serves as a sophisticated appetizer or light main course, perfect for sharing at the beginning of a meal. The texture is silky and refreshing, making it an ideal choice for warm evenings or when you want to impress guests with a simple yet refined presentation. Simple to assemble with high-quality ingredients, this recipe highlights the natural flavors of the sea.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 4

Calories: 80.0

Description

This elegant Shrimp Sauce features plump, blanched shrimp and tender bamboo shoots in a savory dashi broth. The dish balances the sweetness of the seafood with the earthy notes of bamboo and a hint of spice from red finger chilies. It serves as a sophisticated appetizer or light main course, perfect for sharing at the beginning of a meal. The texture is silky and refreshing, making it an ideal choice for warm evenings or when you want to impress guests with a simple yet refined presentation. Simple to assemble with high-quality ingredients, this recipe highlights the natural flavors of the sea.

Ingredients

1
2
3

Directions

1
Peel the shrimp, discarding the heads and tails.
2
Slice each shrimp lengthwise without cutting all the way through, then remove the intestinal tract.
3
Rinse the shrimp and pat them dry.
4
Dust the shrimp with cornstarch, transfer to a sieve, and shake to dislodge excess cornstarch.
5
Blanch the shrimp in boiling water for 20 seconds until the cornstarch sets.
6
Plunge the shrimp into ice water for a few seconds, then drain and set aside.
7
Prepare fresh bamboo shoots by placing them in a saucepan with 4 cups (1 liter) of water and 2 red finger chilies.
8
Simmer the bamboo shoots for about 2 hours or until soft.
9
Peel the cooked bamboo shoots and keep them under running water for 10 minutes.
10
Quarter the bamboo shoots and store them in the refrigerator immersed in water until ready to use.
11
Pour dashi stock, sake, soy sauce, and salt into a saucepan.
12
Add the prepared bamboo shoots to the saucepan and bring to a boil.
13
Add the blanched shrimp and return the mixture to a boil.
14
Immediately remove from the heat.
15
Garnish with ginger and serve at the beginning of the meal.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 80.0kcal

% Daily Value *
Total Fat 4.8g8%
Saturated Fat 2.8g14%
Cholesterol 87.8mg30%
Sodium 161.8mg7%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.0g0%
Sugars 0.8g
Protein 10.4g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To prepare fresh bamboo shoots, place them in a saucepan with 4 cups (1 liter) water used to wash rice. Add 2 red finger chilies and simmer for about 2 hours or until soft. Peel the cooked bamboo shoots and keep under running water for 10 minutes. Quarter the shoots. Store in the refrigerator, immersed in water. Cut as desired before use.

Keywords: shrimp, bamboo shoots, japanese, sauce, dashi, appetizer, seafood, blanching, simmering, chili, umami, light, fresh, traditional, dinner, party, easy, quick, homemade, international

Read it online: https://www.chefs-mate.com/recipe/shrimp-sauce-11/