Nobu West’s Dublin Bay Prawn/Langoustine ‘Cocktail’

Previously, on –


…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

Preparing the last 3 colossal shrimp in the nobashi fashion

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

grilled colossal shrimp cocktail, Nobu Style

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…..

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