Shrimp Kataifi/Tsukuro - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Shrimp Kataifi/Tsukuro

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The Chef: Dy'Ante Reddick

The Restaurant: Tsukuro in Fort Lauderdale

The Dish: Shrimp Kataifi with Coconut Lobster Cream Sauce

Ingredients:
Shrimp Kataifi
12 jumbo Tiger shrimp, peeled and deveined
6 oz. Kataifi (Shredded Greek Phyllo dough)
1/2 cup All-Purpose flour
2 eggs
4 Tbs. water
2-3 cups Peanut or Olive oil (or your choice of high-smoke point oil)
Salt and Pepper to taste

Sauce
4 cups lobster stock (available at Whole Foods)
16 oz. Coco Lopez Cream of Coconut
6 oz. heavy cream
1 Tbs. chili oil

Method of Preparation:

- Defrost Kataifi Phyllo dough. Keep a damp towel over the main part so it doesn't dry out. Lay three-inch strands out on the counter and open them up so they can breathe.

- Season the peeled and deveined shrimp with salt and pepper. Using 5- to 7-inch bamboo skewers, skewer the shrimp through the tail and along the back to straighten shrimp out.

- Next, make the egg wash. Add two eggs and milk to a bowl and mix well. Dust the skewered shrimp in flour, dredge in the egg wash, then roll up in the Kataifi.

- Make the sauce next. Pour lobster or fish stock in a pot and simmer, reducing by half. Add a can of Coco Lopez Cream of Coconut and heavy cream. Blend well. Simmer for another 20 minutes and set aside.

- Fry the shrimp in vegetable oil or canola oil at 350 degrees for 3 to 5 minutes, until they're golden brown.

To Plate:

Pour a few spoonfuls of the Coconut Lobster Cream Sauce on a plate and place the shrimp on top. Garnish with a few drops of chili oil, micro greens and serve Cucumber Carrot Kimchi Slaw on the side.

Serving suggestion: Tropical Drink

Serves: 3

Tsukuro
225 S. Fort Lauderdale Beach Blvd.
Fort Lauderdale, Fla. 33316
www.facebook.com/TsukuroFL

Print the recipe and bring it to Tsukuro for a 10 percent discount. The offer ends next month.

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