Tuesday, March 15, 2011

Wasabi Ginger Shrimp Salad

   Well, I am more or less situated in the shit hole that is Jacksonville, NC.  If you happen to love Jacksonville... then yes, I do mean to offend you.  I have come to love the North Carolina coast, but I still hate this town.  However, my husband will be back from Afghanistan shortly and then we will only be here a few months so it's all good (or, at least, alright...).  I will say this for Jacksonville:  it is relatively close to the beach.  About 30-40 minutes from my townhome depending on where you go.  Not as close as Hubert (the non-town I lived in last round of North Carolina dwelling) but whatevs.  This proximity to the extensive estuaries of the Crystal Coast means fresh shrimp.  I would be lying to you if I said fresh shrimp was not a determining factor in my moving back here.  Like... reason number two after the husband thing.

   No joke.  I love shrimp.  The place I get my seafood here is Clyde Phillips, a little salmon colored shack in Swansboro (which is an adorable town, by the way... that is where I wanted to live.)  The fishing boats with rigging and trawlers are docked just behind the building, and more often than not, are still dripping wet from the morning's fishing.  Obviously, the first thing I cooked in my kitchen was shrimp!  My in-laws and dad helped me move over here, so I made them dinner of simply roasted shrimp and veg and served it with three dipping sauces: wasabi ginger, hoisen, and classic cocktail sauce.  The next night I had shrimp and sauces left over, but I wanted to shake things up a bit.... hence this delectable little open faced sandwich.  It is perfect for lunch or a light dinner.

Wasabi Ginger Shrimp Salad
1/2 lb peeled, deviened shrimp
salt, pepper, paprika, oil
   (Toss shrimp in salt, pepper, paprika and oil.  Roast at 400 deg F for 7-8 minutes.  Until cooked through.  Allow to cool.)
1 heaping Tbsp light mayo
1 heaping Tbsp light sour cream
1 heaping tsp wasabi paste
1 tsp grated ginger
1/2 tsp grated or pasted garlic
1/2 tsp honey
1 C spring greens or baby spinach
2 half inch slices of nice bread, toasted

   Combine sour cream, mayo, wasabi, honey, ginger, and garlic.  Chop cooled shrimp.  Fold into sauce mixture.  Adjust salt and pepper to taste.  Top toast with shrimp salad and add lettuces to top.


  1. You have great recipes! I am going to try few!
    Just found out your blog and now following!


  2. hahahahaha I love how you started this post, made my day.


Feedback makes me happy!