Wasabi Ginger Shrimp Salad


  • 2 oz. clarified butter

  • (12) 21-25 shrimp

  • 5 slices portabello mushroom

  • 1 oz. julienned carrot

  • 1 oz. julienned red cabbage

  • 2 oz. packed, chopped fresh spinach

  • 2 green onion sliced

  • 1 oz. peas

  • 3 oz. marsala

  • 3 oz. chicken stock

  • salt and pepper

  • tsp chopped garlic

  • 1/2 tsp. sliced ginger

  • handful cooked pasta

  • slurry to thicken

  • tsp crushed peanuts

  • wasabi sauce

Heat butter in large saute pan on medium heat. Add shrimp and mushrooms. Cook about 3-5 minutes. Add garlic, deglaze with Marsala, add chicken stock and ginger; reduce by 1/3.

Add slurry to thicken a little. Add carrot, cabbage, spinach, green onion, peas, and pasta. Toss to coat and heat through. Top with shrimp, drizzle wasabi sauce over pasta, garnish with peanuts. Enjoy!

*Wasabi Sauce: 1 oz. prepared wasabi sauce in tube. Foln in 1 1/2-2 oz. mayo, with 1 1/2-2 oz. sour cream. This with a little cream. Add a couple of drops of green food coloring to green up the sauce. If wasabi is still too hot, try taming it down by adding more sour cream and mayo until desired heat level is achieved.