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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Wasabi Pea Crusted Shrimp with Vietnamese BBQ Sauce Recipe

Brought to you by Hawk Inn & Mountain Resort

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Yield: 2 servings

Ingredients:
Shrimp 16/20 - 8 shrimp, peeled and deveined
Wasabi Peas, 1 cup
Flour, 1 cup
Eggs, 2 each
Salt, to taste
Pepper, to taste
Old Bay Seasoning, to taste
Sesame Oil, 1 tablespoon
Vegetable Oil, 4 tablespoons
Soy Sauce, ¼ cup
Apricot Preserves, ¼ cup
Sambal Oelek, ½ teaspoon or to taste

Instructions:
Run a paring knife down the back of the shrimp but not all the way through to butterfly the shrimp. Carefully flatten. This will help the shrimp to cook evenly. Pat the shrimp dry. Set up a breading station. Flour first with the seasoning added and mixed. Second, crack eggs and beat thoroughly. Third Put peas into blender or food processor. Grind up finely. Flour the shrimp, then dip into eggs and allow to drain, then into pea dust. Set aside.

In a blender add soy sauce, apricot preserves, and Sambal Oelek. Put in squeeze bottle or into a dipping cup. You can adjust this is you want sweeter, or salt or heat from the Sambal.

Heat your oils in a sauté pan, add shrimp and cook all the way through turning as necessary. Watch carefully so not to burn. You can either finish in an oven or stay with the shrimp the entire process until internal temperature is 145 degrees.

Serve the shrimp with the sauce and enjoy as an appetizer or do more shrimp for an entrée.

Notes:
By Marc Andrew Scott
Executive Chef / F & B Director
River Tavern at Hawk Inn and Mountain Resort