Sauteed Shrimp With Parmesan Rice Cake And Aloha Sauce

The aloha sauce pairs well with the shrimp and rice cake

This dish came together quite nicely and it didn’t require that much preparation. The aloha sauce probably took the longest time to produce. The flavors of the different components complimented each piece of the dish so well.

Simmer the aloha sauce and allow the flavors to hula.

Pineapple, white onion, brown sugar, ginger, garlic, corn starch and teriyaki sauce. Simmer about 15 minutes and cool a bit before blending to make a smooth sauce. This makes up the aloha sauce.

Parmesan rice cakes take regular boring rice up 10 notches.

The rice cakes are simply steamed white rice, grated parmesan, egg, bread crumbs and seasoning ( I used a mango lime). Mix ingredients until combined, add more cheese and bread crumbs until you can form you cakes. Cook the cakes until golden brown in a skillet or griddle.

Sauteed Shrimp and Vegetables.

Add olive oil and butter to your pan and cook your vegetables based on how long they take to be tender. In the case of this dish the carrots were first and then the asparagus and shrimp went in together. The shrimp cooks fairly quickly so watch that you don’t over cook it. I seasoned the shrimp with garlic butter seasoning.

Now plate it up and enjoy your food.

Have some fun with your food

Carpaccio of Artichoke

Artichoke Carpaccio has an amazing flavor profile

Inspired by Chef Roy Choi on the Netflix show “Chef Show” I decided to try my hand at my own Artichoke Carpaccio dish. The dish that’s pictured is what I came up with.

First I trimmed the artichokes down to their hearts removing the leaves and choke. I cooked my artichokes hearts to the perfect tenderness in salted water with freshly squeezed lime juice. After the artichoke hearts achieved the desired tenderness I sliced them very thin. Season the sliced artichoke with more fresh squeezed lime juice, salt, and black pepper. Your next step is to sprinkle a bit of olive oil and top off with flaked parmesan, some little cutie or mandarin orange slices and finish with candied salt pork or bacon. I garnished with some nice baked sage chips.

You can adjust the recipe in many ways as it is ultra-versatile and marries well with other ingredients. An alternate interpretation I would add to this dish is a nice pesto aioli for some pop of color. The dish tasted wonderful without is so it’s not a must make adjustments. I do think it would complement it nicely however.

Artichokes are an amazing vegetable