Best 2 Okura And Sakura Shrimp Japanese Style Spaghetti Recipes

SHRIMP SPAGHETTI

Shrimp Spaghetti image

My husband loves shrimp so I created this simple pasta dish for him. Lemon zest adds freshness and I like to sprinkle the spaghetti with basil for color and taste.

Provided by Rita

Categories Main Dish Recipes Pasta Spaghetti Recipes

Time 30m

Yield 1

Number Of Ingredients 7

Ingredients

4 ounces spaghetti
2 tablespoons extra-virgin olive oil
1 lemon, zested; zest cut into thin slivers
10 uncooked medium shrimp, peeled and deveined
1 clove garlic, minced
salt and freshly ground black pepper to taste
¼ cup chopped fresh basil

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
While spaghetti is cooking, heat olive oil in a skillet over low heat. Add lemon zest and cook for 5 minutes. Strain olive oil through a sieve and return to the skillet. Add shrimp and garlic. Cook in the lemony oil, stirring occasionally, until shrimp turns pink, about 3 minutes. Season with salt and pepper.
Drain spaghetti, reserving about 1/2 cup of the cooking water. Add drained spaghetti, reserved cooking water, and basil to the skillet and mix well. Serve immediately.

Nutrition Facts : Calories 744 calories, Carbohydrate 85.4 g, Cholesterol 152.1 mg, Fat 29.6 g, Fiber 4.1 g, Protein 31.5 g, SaturatedFat 4.3 g, Sodium 337.6 mg, Sugar 3.2 g

SHRIMP AND RICE, JAPANESE STYLE

Shrimp and Rice, Japanese Style image

Based on the classic dish known as kayaku gohan, this all-shrimp version might remind you of paella, but with a different technique. It's even better if you start by making dashi, which only takes 15 minutes. Other protein you can use: squid (rings and tentacles); any thick fish fillets, salmon fillets or steaks, or virtually any combination of seafood; sliced boneless chicken thighs.

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons good-quality vegetable oil
6 to 8 dried shiitake mushrooms, soaked in hot water until soft, chopped (stems discarded)
1 onion, chopped
1 piece dried kelp (kombu), 4 to 6 inches long, soaked and chopped, optional
1 3/4 cups short-grain white rice
4 cups Dashi, recipe follows, or water, plus more as needed
2 tablespoons soy sauce, plus more to taste
1 tablespoon mirin (or 1 1/2 teaspoons honey mixed with 1 1/2 teaspoons water)
1 pound large or medium shrimp, peeled and cut into small pieces
1 1/2 cups chopped snow peas or fresh or frozen peas
Salt, optional
1 piece dried kelp (kombu), 4 to 6 inches long
1/2 to 1 cup dried bonito flakes

Steps:

Put the oil in a large pot over medium-high heat. When it's hot, add the mushrooms and onion, and cook, stirring occasionally, until they're soft and brown in places, about 10 minutes.
Reduce the heat to medium and add the soaked kombu reserved from the dashi if desired and the rice; stir to combine. Add the dashi, soy sauce and mirin. Stir, adjust the heat so it bubbles gently, and cover. Cook until the rice is almost fully tender, about 15 minutes.
When you remove the cover, the mixture should still be a little soupy (add a little dashi or water if it's dried out). Stir in the shrimp and peas, then raise the heat a bit and cook, stirring occasionally, until the rice is tender, the shrimp cooked and the mixture is still moist but not soupy, about 2 minutes. Taste and adjust the seasoning if desired and serve.
Combine the kelp and 8 cups water in a large pot over medium heat. Do not allow the mixture to come to a boil; as soon as it is about to, turn off the heat, add the bonito flakes and stir. Remove the kelp and reserve it to add to the rice if desired. Let sit for a couple of minutes, then strain. Use the dashi immediately or refrigerate for up to 2 days.