Cool & Spicy Asian Shrimp Cocktail

Cool & Spicy Asian Shrimp Cocktail could be just the gluten free, dairy free, fodmap friendly, and pescatarian recipe you've been looking for. For $3.6 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 217 calories, 24g of protein, and 2g of fat each. If you have asian fish sauce, sweet chili sauce, rice vinegar, and a few other ingredients on hand, you can make it. It is a rather expensive recipe for fans of Asian food. A few people really liked this hor d'oeuvre. 17 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes approximately 5 minutes. It is brought to you by SippitySup. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is solid. Similar recipes are Spicy Shrimp & Cool Avocado Quesadillas, Roasted Shrimp Cocktail with Spicy Sriracha Cocktail Sauce, and Asian Shrimp Cocktail.

Servings: 4

 

Ingredients:

1 tablespoon asian fish sauce

5 cup crushed ice

½ cup plus 2 teaspoons ponzu sauce, divided

1 pinch radish sprouts (optional)

1 tablespoon rice vinegar

1 cup sake

1 pound large shrimp, peeled with tails in tact, deveined

1 tablespoon soy sauce

1 tablespoon sweet chili sauce

2 cup water

Equipment:

sauce pan

stove

bowl

slotted spoon

Cooking instruction summary:

Put the crushed ice in a large bowl set near the stove.Bring water, sake, fresh ginger, fish sauce, 2 teaspoons ponzu sauce to a boil in a large saucepan. Add shrimp and cook just until they turn pink, about 1 ½ to 2 minutes. Remove from water quickly using a slotted spoon and bury them in the ice-filled bowl to stop cooking. Once completely chilled, drain away the remaining ice and dry the shrimp well. refrigerate the shrimp, covered, until ready to serve.Stir the remaining ½ cup ponzu sauce, soy sauce, sweet chili sauce, rice vinegar and chili slices (if using) in a small bowl. Let the flavor come together about 10 minutes.Arrange the shrimp in small individual bowls. Drizzle the sauce evenly on top each serving. Garnish with pickled ginger and radish sprouts, if using.Share this:ShareGoogleTwitterPinterestFacebookLike this:Like Loading...

 

Step by step:


1. Put the crushed ice in a large bowl set near the stove.Bring water, sake, fresh ginger, fish sauce, 2 teaspoons ponzu sauce to a boil in a large saucepan.

2. Add shrimp and cook just until they turn pink, about 1 ½ to 2 minutes.

3. Remove from water quickly using a slotted spoon and bury them in the ice-filled bowl to stop cooking. Once completely chilled, drain away the remaining ice and dry the shrimp well. refrigerate the shrimp, covered, until ready to serve.Stir the remaining ½ cup ponzu sauce, soy sauce, sweet chili sauce, rice vinegar and chili slices (if using) in a small bowl.

4. Let the flavor come together about 10 minutes.Arrange the shrimp in small individual bowls.

5. Drizzle the sauce evenly on top each serving.

6. Garnish with pickled ginger and radish sprouts, if using.


Nutrition Information:

Quickview
217k Calories
24g Protein
1g Total Fat
7g Carbs
5% Health Score
Limit These
Calories
217k
11%

Fat
1g
2%

  Saturated Fat
0.22g
1%

Carbohydrates
7g
3%

  Sugar
2g
3%

Cholesterol
285mg
95%

Sodium
2220mg
97%

Alcohol
9g
54%

Get Enough Of These
Protein
24g
48%

Selenium
55µg
79%

Manganese
0.48mg
24%

Phosphorus
231mg
23%

Copper
0.38mg
19%

Calcium
183mg
18%

Zinc
2mg
15%

Iron
2mg
15%

Vitamin B12
0.86µg
14%

Magnesium
54mg
14%

Vitamin E
1mg
8%

Vitamin C
4mg
6%

Vitamin B3
0.92mg
5%

Potassium
128mg
4%

Folate
13µg
3%

Vitamin B6
0.04mg
2%

Vitamin B5
0.18mg
2%

Vitamin B2
0.03mg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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