Josh and I really enjoy cooking together -- especially on the weekends. We aren't pros like our moms (and you too, Bailey!), but we are learning and experimenting -- some are busts and some become new favorites. Luckily, tonight was the latter.
There is a new fish market near our house that we have been very pleased with the quality and freshness of the seafood. Today I went and purchased some medium shrimp. We were going to grill them, but then decided to try and cook them "hibachi" style. It wasn't exactly Kanki, but it was still delicious and so easy. I recommend trying it if you are looking for an easy meal!
The white sauce
Mix the following ingredients and chill:
-1/2 c. mayo (they say not to use light, but I did and it was fine)
-1/8 c. water
-1 T melted butter
-a few squirts of ketchup (not much)
-1/4 t. garlic powder (we didn't have any so I substituted dried garlic flakes)
-3/4 t. sugar
-1/4 t. paprika (I may have done a little more, as it needed a bit more kick)
-a few dashes of cayenne pepper
1 lb. medium shrimp deveined
2 T vegetable oil
3 T butter
3 T soy sauce
1 lg. onion chopped
Josh peeling and deveining
In two separate pans head 1 T vegetable oil over medium-high heat. Put chopped onions in one of the pans. Add 1 T butter and 1 T soy sauce. Stir periodically. (Note: this was last minute, but ideally you'd also add mushrooms and zucchini with the onions)
In the other pan add shrimp to the heated T of oil. Add 2 T butter and 2 T soy sauce. Add garlic flakes (or fresh) and cayenne pepper to season. Cook until pink.
We ate it tonight with white rice (again, what we had on hand). You could do brown or fried as well. We liked it so much we are going to cook the remainder of the shrimp the same way tomorrow, but will try fried rice with the leftover white rice.
(Not a very pretty plate with no green veggie!)