TODAY recipes
- Font:
- +
- -
Recipe: Shrimp cocktail with No. 9 Louie Sauce (on this page) Recipe: King crab a la plancha with sweet and sour butter (on this page)
Recipe: Shrimp cocktail with No. 9 Louie Sauce
Ingredients
- From shrimp
- 1 quart dashi stock
- 2 cups sparkling water
- 5 grams of mixed seaweed
- 1 tablespoon of cherry blossom salt
- 1 pound of u-10 shrimp, head off, shell still on
- For Louie Sauce
- 1/2 cup ketchup
- 2 cups mayo
- 1 cup creme fraiche
- 1/4 cup Worcestershire sauce
- 1/2 cup cognac
- 2 tablespoons sambal chili sauce
- Zest of 3 lemons
- Kosher salt and cracked black pepper to taste.
Preparation
For shrimp
If shrimp is frozen, thaw under cool running water, if not, then rinse, dry and mix with the cherry blossom salt and seaweed. Bring liquid to a boil in a pot that can hold the shrimp and the liquid! Once the liquid boils, add shrimp mix into the pot, cover and simmer for 4 minutes on low heat. Strain shrimp from liquid, cool in a bowl of ice water, peel and enjoy!
For sauce
Flambe cognac to blow off alcohol, remove from heat and set aside. While cognac is cooling down, place all remaining ingredients in a blender, and blend until thoroughly combined. Add cognac, then season to taste with kosher salt and cracked black pepper.
search for more recipes in
TODAY Food
Recipe: King crab a la plancha with sweet and sour butter
Ingredients
- For crab
- 1 lb king crab legs
- 1 lemon
- 2 tbsps butter
- For sweet and sour butter
- 1/4 cup rice wine vinegar
- 1 tablespoon soy sauce
- 1 lime, juiced and zested
- 1 lemon, juiced and zested
- 1 teaspoon grated ginger
- 2 cloves garlic, smashed and finely chopped
- 1 shallot, diced
- 1 tablespoon lemongrass, chopped
- 1 tablespoon chopped jalapeño
- 1/4 cup fried cilantro, chopped
- 2 tablespoons fried basil, chopped
- 2 tablespoons agave
- 1 teaspoon chili paste
- 1/2 cup olive oil
- 2 tablespoons garlic oil
- 2 tbsps butter
- Salt and pepper
Preparation
For sweet and sour butter:
Mix all the ingredients together with the exception of the butter to make a vinaigrette. Take 2 ounces of the vinaigrette and heat it with the 2 tablespoons of butter.
For crab:
Char the crab legs on the plancha with 2 tablespoons of butter. Season with sea salt and fresh pepper. Pour the sweet and sour butter over the finished crab legs on the plate. Top with garlic chips and sesame seeds.
search for more recipes in
TODAY Food
© 2013 NBCNews
Discuss: What did you think of this recipe?
How many stars would you give the dish? If you made changes, tell us how you customized it.
More on TODAY.com
Sponsored content
-
Chef Melissa d'Arabian's LACTAID® story
Melissa d’Arabian shares how LACTAID® helped her entire family fully enjoy dairy.
- Trouble digesting dairy?
- Delicious lactose free breakfast
None
-
AP CEO calls records seizure unconstitutional
The president and CEO of The Associated Press said Sunday that the government’s seizure of AP journalists’ phone records was “unconstitutional” and has had a chilling effect on newsgathering.
“ ”