Shrimp and Daikon Salad with Ume-Shiso Dressing

Name: Shrimp and Daikon Salad with Ume-Shiso Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 283 grams daikon radish, peeled; 1 large an adjustable-blade slicer; a (2-burner) ridged grill pan (preferably cast-iron); 1 teaspoons packed light brown sugar; 2 teaspoons reduced-sodium soy sauce; 3 Tbsps mirin (Japanese sweet rice wine); 2 Tbsps umeboshi plum paste; 2 teaspoons umeboshi plum vinegar; 2 Tbsps rice vinegar (not seasoned); 3 Tbsps finely chopped green shiso leaves (about 9); 340 grams shrimp, peeled; 5 Tbsps vegetable oil

Shrimp and Daikon Salad with Ume-Shiso Dressing is a gluten free and pescatarian main course. This recipe serves 6. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 269 calories, 19g of protein, and 19g of fat. From preparation to the plate, this recipe takes roughly 30 minutes. If you have shiso leaves, soy sauce, shrimp, and a few other ingredients on hand, you can make it.

Instructions

Using slicer, cut daikon lengthwise into very thin slices (see cooks' note, below). Soak in a bowl of lightly salted cold water, chilled, 30 minutes.

Ingredients you will need

Daikon Radish

Water

Equipment you will use

Bowl

While daikon soaks, toss shrimp with oil and 1/8 teaspoon pepper.

Ingredients you will need

Daikon Radish

Pepper

Shrimp

Cooking Oil

Heat grill pan over medium-high heat until hot, then cook shrimp, turning once, until just cooked through, 2 to 4 minutes total.

Ingredients you will need

Shrimp

Equipment you will use

Grill Pan

Transfer to a plate.

Whisk together mirin, vinegars, plum paste, soy sauce, and brown sugar in a medium bowl.

Ingredients you will need

Brown Sugar

Soy Sauce

Mirin

Plum

Equipment you will use

Whisk

Bowl

Add oil in a slow stream, whisking. Stir in shiso leaves.

Ingredients you will need

Shiso Leaves

Cooking Oil

Equipment you will use

Whisk

Stir shrimp into dressing.

Ingredients you will need

Shrimp

Drain daikon well. Rinse and pat dry, then divide among 6 plates. Using a slotted spoon, top with shrimp.

Ingredients you will need

Daikon Radish

Shrimp

Equipment you will use

Slotted Spoon

Serve drizzled with some of remaining dressing.

• •Daikon comes in many shapes and sizes; you may have to cut or quarter your piece to get slices about 5 by 1 inch. It can be soaked up to 3 hours.• Shrimp can be cooked 30 minutes ahead and kept at room temperature.• Dressing, without shiso leaves, can be made 3 hours ahead and kept at room temperature. Stir in shiso leaves (and shrimp) just before serving.

Ingredients you will need

Shiso Leaves

Daikon Radish

Shrimp

Equipment

Ingredients

Servings:

283grams

daikon radish, peeled 1large

an adjustable-blade slicer; a (2-burner) ridged grill pan (preferably cast-iron)1teaspoons

packed light brown sugar 2teaspoons

reduced-sodium soy sauce 3Tbsps

mirin (Japanese sweet rice wine)2Tbsps

umeboshi plum paste 2teaspoons

umeboshi plum vinegar 2Tbsps

rice vinegar (not seasoned)3Tbsps

finely chopped green shiso leaves (about 9)340grams

shrimp, peeled 5Tbsps

vegetable oil

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.