Prawn
Hibachi Shrimp & Vegetables
This recipe brings the flavors of a Japanese steakhouse experience to your home.
Ingredients:
- ¼ cup (60 ml) mayonnaise
- 1 tbsp (15 ml) ketchup
- 1 tbsp (15 ml) milk
- 1 tsp (5 ml) toasted sesame oil
- 2 garlic cloves, pressed
- ½ tsp (2 ml) sriracha sauce
- ¼ tsp (1 ml) fresh grated ginger
- 1 lb. (450 g) large shrimp (31–40 per pound), peeled, deveined, and tails removed
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (5 ml) reduced-sodium soy sauce
- ½ tsp (2 ml) fresh grated ginger
- 2 cups (500 ml) broccoli florets
- 2 large carrots, peeled and thinly sliced (1½cups/375 ml)
- ½ medium yellow onion, cut into ½" (1-cm) wedges (1 cup/250 ml)
- 1 tbsp (15 ml) vegetable oil
- ⅛ tsp (0.5 ml) salt
- steamed rice and sliced green onion
Directions:
- For the sauce, combine all the ingredients in a small bowl; cover and refrigerate.
- Set the Deluxe Electric Grill & Griddle, with the griddle plates, on "GRILL" for 10 minutes.
- Toss the shrimp, sesame oil, soy sauce, and ginger together in a medium bowl. Set aside.
- Toss all the vegetables together in a medium bowl.
- Once the grill has preheated, add the vegetables to the bottom plate in an even layer. Close the lid and cook for 2 minutes.
- Place the grill in the Flat position. Add the shrimp in a single layer to the empty side of griddle; cook until the shrimp are lightly browned and pink, 1–2 minutes per side. Flip the vegetables while the shrimp cooks.
- Serve the shrimp and vegetables with the rice, sliced green onion, and sauce.