Barbecued Kahuku Shrimp with a Warm Cabbage and Blue Cheese Slaw Fried Green Tomatoes and Ponzu Remoulade
All the components when completed will be stacked Napoleon style. It looks more complicated than it is.
Kahuku Shrimp 8 Kahuku Shrimp - peel body shells only leaving the head on ½ cup - Aloha Shoyu ½ tsp. - Sambal Olek 2 Tbsp. - White Sugar In a mixing bowl combine all ingredients and whisk until sugar is dissolved. Place shrimp in bowl and marinate for 1 hour. Grill shrimp over open grill or in a hot skillet on stove top until done. Set aside.
Warm Cabbage and Blue Cheese Slaw 6 Slices Bacon - Julienned into ¼ inch strips ½ a Head Cabbage - Julienned into ½ inch strips ½ Tbsp. Garlic - Finely Chopped 2 Tbsp. - Aloha Shoyu ¼ Cup Blue Cheese - Crumbled In a large sauce pan on medium heat, crisp bacon to render fat. Toss in cabbage and garlic to the crisp bacon. Turn cabbage often to wilt evenly. Set aside
Fried Green Tomatoes 2 large green tomatoes - Cored and sliced into 8 round slices (Substitute large under ripened tomatoes if green tomatoes are unavailable) 2 ½ cups Panko 1 egg beaten with equal volume of tap water 1 cup All Purpose Flour - Seasoned with salt and pepper Vegetable Oil Dredge tomato slices in flour and shake off excess, dip in egg wash mixture then coat with panko. Heat large skillet on medium heat with 3 Tbsp. of salad oil. Add oil if needed as the panko will absorb the oil. Cook each side until golden brown - about 3 minutes per side. Drain on paper towel and set aside.
Ponzu Remoulade 1 cup Mayonnaise 3 Tbsp. Ponzu (see recipe or use store bought) Whisk together until smooth and well incorporated. If you like it with more ponzu taste, add more ponzu to your liking.
Ponzu Keep unused portion of ponzu in air tight container in refrigerator for various uses. May be stored for up to a month. Great with white fish sashimi! 1 Orange - Juiced 1 Lemon - Juiced 1 Lime - Juiced ¼ cup Rice Vinegar 1 cup Aloha Shoyu 1 Tbsp White Sugar - or more if you like a sweeter ponzu
Presentation: On a nice serving platter, arrange fried tomatoes. Top each tomato in the following order; cabbage slaw then top with shrimp. Dollop ponzu remoulade on top of shrimp and some around each tomato. Makes 8 Napoleons and is a great appetizer for 4.