Updated: Jul 21, 2020
I went a little crazy at HEB this weekend and bought white miso and sesame oil. That, along with the tortillas and shrimp I had in my fridge were the inspiration for this meal.
First thing I did was pickle some onions. It's super easy (red vinegar, salt, sugar, and crushed mustard seeds) but packs a powerful punch. I whipped out the mandolin and used ti for the jalapeños, onions, and radishes. I julienned the red bell pepper by hand. I separated each of these veggies into separate bowls. The fourth bowl had a mayo-Sriracha blend. Who doesn't love spicy mayo?
Now for the shrimp. I had a pound of frozen shrimp. So, when thawed, ti was even less. To get the shrimp to stretch for 4 people, I sliced each one in half and tossed them with a miso, brown sugar, rice vinegar, red pepper flakes, and sesame oil. I set them on a piece of parchment paper and let them bake at 400 degrees for 6 minutes. I transferred them to a bowl.
To take everything over the edge, I created a crunchy topping for the taco. I toasted some panic and sesame seeds in sesame oil and let them get crispy. When they cooled, I transferred them to a bowl.
I toasted the tortillas for the fresh baked taste.
In a salad bowl, I sliced snap peas on a bias and did a mint chiffonade. I threw in a little rice vinegar and that was my side salad.
That was it. Although it was light (portion-wise) it was a flavorful meal that got some crazy, unexpected compliments.
With Mommy, Daddy & Talal