IE 11 is not supported. For an optimal experience visit our site on another browser.

Grilled shrimp with pickled chili salad, deviled aioli and miso smoked bacon

SERVINGS
Serves 4-6. Prep time: More than three hours Servings
RATE THIS RECIPE
(0)
SERVINGS
Serves 4-6. Prep time: More than three hours Servings
RATE THIS RECIPE
(0)

Ingredients

Pickled chili relish
  • 1 pound christmas bell peppers
  • 1 pound banana peppers
  • 2 pound jalapenos
  • 3 pound lipstick peppers
  • 5 cup rice wine vinegar
  • 2 cup mirin
  • 2 cup sugar
  • 2 tablespoon salt
  • 2 pound seedless english cucumbers, shaved thin
  • 3 cup canola oil
  • 1/2 cup sesame oil
Shrimp
  • 1 pound christmas bell peppers
  • 1 pound banana peppers
  • 2 pound jalapenos
  • 3 pound lipstick peppers
  • 5 cup rice wine vinegar
  • 2 cup mirin
  • 2 cup sugar
  • 2 tablespoon salt
  • 2 pound seedless english cucumbers, shaved thin
  • 3 cup canola oil
  • 1/2 cup sesame oil
  • 4 clove garlic
  • 1 tablespoon ginger, minced
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoon sambal, chili garlic
  • 1 pound jumbo shrimp, peeled, deveined
Deviled aioli
  • 1 pound christmas bell peppers
  • 1 pound banana peppers
  • 2 pound jalapenos
  • 3 pound lipstick peppers
  • 5 cup rice wine vinegar
  • 2 cup mirin
  • 2 cup sugar
  • 2 tablespoon salt
  • 2 pound seedless english cucumbers, shaved thin
  • 3 cup canola oil
  • 1/2 cup sesame oil
  • 4 clove garlic
  • 1 tablespoon ginger, minced
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoon sambal, chili garlic
  • 1 pound jumbo shrimp, peeled, deveined
  • 2 egg yolks
  • 1 teaspoon dijon
  • 2 cup canola or grapeseed oil
  • 4 cup eggs, hardboiled, whites discarded
  • 1 tablespoon lemon juice
  • 1/2 tablespoon sambal
  • 1 teaspoon garlic chili sauce
  • 1 teaspoon soy
Miso syrup
  • 1 pound christmas bell peppers
  • 1 pound banana peppers
  • 2 pound jalapenos
  • 3 pound lipstick peppers
  • 5 cup rice wine vinegar
  • 2 cup mirin
  • 2 cup sugar
  • 2 tablespoon salt
  • 2 pound seedless english cucumbers, shaved thin
  • 3 cup canola oil
  • 1/2 cup sesame oil
  • 4 clove garlic
  • 1 tablespoon ginger, minced
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoon sambal, chili garlic
  • 1 pound jumbo shrimp, peeled, deveined
  • 2 egg yolks
  • 1 teaspoon dijon
  • 2 cup canola or grapeseed oil
  • 4 cup eggs, hardboiled, whites discarded
  • 1 tablespoon lemon juice
  • 1/2 tablespoon sambal
  • 1 teaspoon garlic chili sauce
  • 1 teaspoon soy
  • 1 cup shiro (white) miso
  • 1/2 cup maple syrup
  • 2 cup rice wine vinegar
  • 1 1/2 cup mirin
  • 1/2 pound bacon

Preparation

Baking Directions:

Pickled chili relish:On Japanese mandolin, slice peppers into 1/8-inch rings.

Wash rings repeatedly under cold water to remove seeds.

In pot, add vinegar, mirin, sugar and salt; bring to a simmer.

Pour vinegar-sugar mixture over peppers and cucumbers; let marinate for 1 hour.

Bring oils to smoking point and pour over peppers and cucumbers.

Shrimp:Mix together all ingredients and toss with shrimp.

Let sit for at least one hour, then grill.

Deviled aioli:In bowl, mix raw yolks with Dijon.

Slowly whisk in oil until thickened like mayonnaise.

Push hardboiled egg through small side of cheese grater.

Whisk in remaining ingredients.

Miso syrup:In saucepot, cook miso, syrup, wine vinegar and mirin together.

Whisk together and reduce on low heat until thick and glossy.

Meanwhile, lay bacon on silpat or parchment paper overlapping and facing same direction.

Lay another parchment on top and place smaller sheet pan on top (weigh down with saute pans).

Bake at 375 degrees for about 11 minutes.

When bacon is crispy, take out without removing weights.

Remove bacon from pan and lay on new sheet pan with parchment.

Heavily glaze the bacon with the miso syrup and bake 2 to 3 minutes.

Let cool and cut into even long strips.

Recipe Tags