Previously, on tastingmenu.wordpress.com –
…To my mind, nothing beats a little light grilling…it’s crucial that shrimp is only partially cooked – say 70% to 80%… – Nobu: The Cookbook (p 46)
Scampi With Spicy Lemon Garlic Sauce: …Grill or broil the scampi shell side down over high heat for 2-3 minutes until the flesh turns opaque. Cook for 3 to 4 minutes more in the (475 degree F) oven... -Nobu: The Cookbook (p 50,51)
Dublin Bay Prawn ‘Cocktail’:…quickly cook the (shelled) prawns on the grill or under the broiler for 2 or 3 minutes, taking care not to overcook them or they will toughen…arrange…in a martini glass or similar and drench with Spicy Lemon Dressing… – Nobu West, (p.18)
So now that I knew how to stretch out my shrimp, I really wanted to make Matsuhisa’s notion of a grilled shrimp cocktail without having to use skewers. So I prepared the last 3 colossal U4 shrimp, nobashi-style. So since these were colossal, I
preheated my countertop oven to 475 degrees F and then switched to broil to cook on the lower rack. After some research, it appeared that commercial unshelled Scottish langoustines are about 30 oz at 15 count/package. This suggested that they were about 2 oz/langoustine potentially yielding about 1 oz of langoustine tail meat, peeled – especially if one presumes peeled shrimp is about 1/2 of their rated size. Given that I was dealing with unprepared U4 shrimp, the peeled/headless version was probably going to yield about 2 oz. I made the decision to broil the shrimp for about 5 minutes. I simply just got those broiled shrimp out of the oven and into cocktail/dessert
glasses cradled with a heart of romaine leaf and poured a bit of spicy lemon dressing down the length of the grilled shrimp.
What a nice way to start the evening meal…..