Chef Jason Smith from Salt Life shares his recipe for Hawaiian Shrimp Bowl.
Shrimp 26 / 30 - 8
Butter - 2 oz.
Vegetable mix: red pepper, yellow squash, green zucchini - 4 oz.
Soy ginger - 3 oz.
Sushi Ruce - 8 oz.
Spinach - 1 oz.
Avocado 1/2 in diced - half
Step 1: Heat pan with 2 oz of clarified butter then add 8 shrimp 26/30
Step 2: After the shrimp is cooked 75% add Hawaiian veggi
Step 3: When the vegetales are warm add 3 oz. of soy ginger sauce and reduce slightly.
Step 4: Serve in a bowl over sushi rice and spinach and top with pineapple and surround with diced avocado and garnish with sesame seed and green onion.
Cooking Sherry - 1.25 qts
Soy Sauce - 1.75 C
Lime Juice - 2 oz
Ginger, minced - 1.5 oz
Garlic, minced - 1.5 oz
Sweet Thai Chili - 1.25 oz
Honey - 1/2 C
Corn Starch Slurry - 1/2 cups
Combine all ingredients except slurry in a sauce pot bring to a boil and ignire the mixture and burn until alcohol is burned off. Add slurry and whisk until thickened.