2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
 
- Select Fresh   
     Vegetables
- Fresh Breads
- Fresh Chips &
 Crackers
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....
 
 













 

 Asian Rockin' Rock Shrimp Wraps
 
  • Not only are these wraps great for a main course but they also can be used for appetizers. For a party, set out the finished ingredients and everyone can roll their own.
  • We recommend using fresh shrimp but frozen works fine too. Rock, gulf or Blue Foot shrimp are what we like best.
Ingredients

Asian Spicy Slaw Dressing

  • 8 cups Napa or Savoy cabbage, thinly sliced
  • 3 cups red bell pepper, thinly sliced
  • 1 cup scallions, thinly sliced
  • 1/2 cup rice vinegar
  • 1/4 cup canola oil
  • 3 tablespoons peanut butter, ideally organic
  • 2 tablespoons dark brown sugar
  • 2 tablespoons sesame oil
  • 1 tablespoon fresh garlic, finely chopped
  • 1 tablespoon fresh ginger finely chopped
  • 1 tablespoon kosher salt
  • 1 tablespoon thai pepper, finely chopped
  • 1 tablespoon fish sauce

Togarashi Shrimp

  • 2 lb small fresh shrimp, rock, Blue Foot, or gulf
  • 6 large garlic gloves
  • 2 tablespoons togarashi
  • 1 tablespoon sesame oil
  • 1 tablespoon canola oil
  • 2 teaspoons kosher salt
  • 1 teaspoon lime zest
  • Spinach or red pepper wraps
  • Avocados
       
Directions

Slaw

  • In a large bowl, combine cabbage, peppers and scallions. Put ingredients, garlic through fish sauce, in food processor or blender. Blend until smooth. Pour dressing a little at a time until veggies are well coated. Any remaining dressing can be refrigerated.

Shrimp

  • Place shrimp in a large bowl. With grater, grate garlic and add to shrimp. Add remaining ingredients and mix well. Marinate at least 30 minutes or longer at room temperature.
  • Preheat perforated grill pan on hot grill. Add shrimp, cook for 3 to 4 minutes, stirring occasionally to brown all sides.

To assemble wraps

  • Thinly slice avocados, lay on wrap, top with slaw, add shrimp and roll burrito style to close. Slice on a diagonal and serve.
  • Serves about 6 people as a main course, 10 to 12 as appetizers. Enjoy!

 
Dirk's Fish and Gourmet Shop © 2011