, , , , , , , ,

You’ve seen this.

I’m sorry for being lame.

I can’t help it, though.  The Pinteresters love it!

Each day I’m really surprised at how many of you are digging this non-recipe, so I wanted to post it again in case you haven’t tried it yet.

I make it all the time, and the killer, for me, is the BURNED SOY SAUCE TASTE.

That’s right.  It’s right up there with burned cheese, in my book.

Weird?  Fine, I’ll take it.  Delicious?  Absolutely.

Here’s what I said originally, if you’ve forgotten.

Now, in America hibachi means a variety of things, but generally it means  some protein and vegetables seared with “special” soy sauce and served with fried rice and something pale pink and sweet called shrimp sauce.

Have you had that?  It’s generally pretty good, and pretty dang unhealthy.

So, let’s make our own hibachi shrimp! This is complicated, so try to keep up.

You will need some ingredients:

  • 1 tablespoon oil (whatever kind you like)
  • 2/3 lb shrimp
  • soy sauce

The end!  In my version, what makes the soy sauce “special” is that you get the pan super duper screaming hot so that the soy sauce just BARELY burns, and marries with the shrimp in a sexy way and turns out DELICIOUS every single time.  I promise.

This is so easy, I’m embarrassed.

Note:  Once you start the shrimp they’ll be completely done in about 4 minutes, so be sure you have your other meal components ready to go when you add the shrimp to the hot pan.  

Turn a large pan to medium-high heat, and let it heat up for at least ten minutes with no oil in the bottom.  You’ll want a pan big enough so that when you put the shrimp in it it can fit all in one layer – this will make the shrimp super crispy and delicious!  If you need to use two pans or cook the shrimp in batches that’s fine, no worries!

If the shrimp is frozen, run it under cool water while you peel it to thaw it.  This is a fast process, no worries!

When the shrimp is peeled and thawed, pat it dry with paper towels.

When the pan is super duper hot, drizzle just a HINT of oil in the pan and drop the shrimp in the pan – they should sizzle a lot!

I like to drop one shrimp in first and see if it sizzles.  If not, take it out and let the pan heat up for a few more minutes.

Let the shrimp sit for 1 minute to 90 seconds – they’ll start to get pink right away, then flip them around to cook on the other side.

Once the shrimp have been flipped they should be nearly all pink – drizzle the whole pan with soy sauce – enough to dot each of the shrimp.

Toss the shrimp and soy sauce for one or two more minutes more so the soy sauce can get crispy and the edges of the shrimp are dark.

The point of the hot pan, of course, is that the outside of the shrimp will get crispy

And that’s it!  Perfect hibachi shrimp every time.  You could add a drizzle of sesame oil for a real pizazz, but this is delicious with just the soy sauce.  You could add it to a salad with sesame dressing, or serve it with plain rice and your favorite vegetables, like I do all the time.  Enjoy this!