As a finalist in Iron Foodie 2010, I anxiously awaited delivery of the mystery box of ingredients from which I was to prepare my challenge dish. Day after day, I anticipated UPS ringing my bell and asking me to sign for a large box filled with some of the exotic products sold over at Marx Foods. So imagine my surprise when the bell finally rang and I was handed this tiny box.
There was no wild boar sausage, no geoduck (not complaining!) and no truffles (whining a little). But, in that tiny box, there definitely was a challenge. I had to create a signature dish using at least 3 of the following ingredients: dried aji panca chilis, Bourbon vanilla beans, fennel pollen, dried porcini mushrooms, Tellicherry peppercorns, Dulse seaweed, maple sugar, and smoked sea salt.
I’m anxious to see what the other contestants did but, meantime, here’s my dish. I’d say it rates -0- in degree of difficulty and a high 5 (hands up everyone) for level of taste.
Since I’m not a baker (yet), I knew I wanted to do something savory…but I also wanted to mix it up a bit with a little heat and sweet. I was immediately intrigued by the Dulse seaweed (though I had never tasted it). That led me to think of doing something from the sea and then directly afterward to creating an Asian-inspired dish. And that’s how Sweet, Spicy + Smoky Asian Shrimp came to be.
Building the marinade with the mise en place.
The following ingredients were blended to create a marinade for the shrimp.
Ingredients: Dulse seaweed • aji chili pepper • sesame oil • dash of ponzu (or soy sauce) • dash of fish sauce • juice of half a lime • 1 small or half-large garlic clove • cilantro • sprinkle ground star anise
I’m taking the liberty of calling this dish “Asian” because while all the ingredients are not specifically Asian (like maple sugar), I figure the ponzu, fish sauce, sesame oil etc. are sufficient to qualify the flavor profile as Asian — plus did you see the accompaniments and the serving vessel?
The shrimp were well-coated and refrigerated for about 20 minutes.
Then they were drained and coated with maple sugar before hitting a hot skillet.
I served the shrimp with green bamboo rice and baby bok choy.
Finishing Touch: A sprinkle of chopped scallion and a very light touch of smoked sea salt (the 4th ingredient). The salt was an afterthought but it made for…
Summation. I wound up using 4 of the ingredients and I can tell you that the combination of flavors was spot-on for a marinade, a dipping sauce, and/or a just plain pour-over-the-top sauce.
If you like this recipe and are a member of the Foodie Blogroll, voting will take place beginning December 7th. The winner receives a gift certificate from Marx Foods. Maybe I could get those truffles afterall? 
32 Comments
Subscribe to the Comments
Wow! You really outdid this one. It looks amazing!!
I never doubted that you would come up with a winner. Ifeel like reaching out and picking a shrimp. Can’t wait to vote for ya!
This dish looks terrific. Once again, you have taken the ordinary and brought it to a totally amazing level.
Great dish Joan! I love the ingredients you chose to use and where it took you! Good luck in the polls!
I am having a deja vu – the photo with everything spilling out of the container looks so cool! You did great with the ingredients I would love to taste the shrimp – good luck!
Incredible! You never cease to amaze me!
I’m drooling, seriously. This whole case of Pine Mouth has me down and I can’t wait until I can taste something delicious like this and enjoy it once more. Congrats on the Iron Foodie finalist title. Rock on!
This dish is exciting, it’s succulent and it has dulse…they eat this seaweed here in Newfoundland!
I absolutely love the presentation of this dish! I’m a huge fan of shrimp, and I think the combination of flavors here sounds so tasty. Best of luck, Joan!
Joan, your photos and presentation are both outstanding. The green with the pink shrimp just pops. Good luck in the challenge.
Sam
Joan, you’re a genius. I saw that list of ingredients – half of them items I’ve never cooked with before and thought I wouldn’t even know where to start. At least without giving it a lot of thought. But the moment I looked at your picture of those Asian shrimp I knew you knocked it out of the ballpark.
I’ve been seeing vanilla bean used in more savory dishes lately. On Bobby Flay’s “Throwdown” against Pioneer Woman for the Thanksgiving dinner challenge he used a little vanilla bean in the Brussels Sprouts side dish that a lot of people seemed to really enjoy.
Can I order this from you for takeout? I just want to get some chopsticks and dig in !
Excellent photography very descriptive and so yummy the recipe.
Sweet yeah, spicy (yeah but no too much) + smoky (always) Asian shrimp – love them!
Cheers,
Gera
This is one of the prettiest post I have ever seen in your blog. I love all the colors, I can almost smell the shrimp. Good luck, I hope you win.
Wow Joan your presentation is wonderful. I could just smell and taste everything as you described it to us. Wonderful job!
I am curious about the green bamboo rice Joan. So much to learn in the culinary world! Good luck on the journey of being the next Iron Foodie!!
You can order it online. I just love what it does to the visual, especially with orangey-colored fish. I’ve used it with salmon too.
Thanks for all the encouraging comments.
The maple sugar on the shrimp sounds like a terrific idea and that green rice is so pretty!
You really are a clever gal. These look and sound fantastic and I plan to give them a try. Good Luck!!! Have a great day. Blessings…Mary
Interesting use of ingredients and flavors Joan! I would ask for seconds if this was offered to me.
Terrific in everyway and CONGRATULATIONS on being in the final. The chinese carton touch is precious
Ciao, Devaki @ weavethousandflavors
Beautiful photos! That shrimp looks absolutely delicious. Good luck!
Talk about sugar, spice and everything nice! This looks exquisito! But then, I wouldn’t expect any different from you.
What a stunning meal, Joan, I LOVEEEEEEEE it. The colours, the fusion flavour profile, and the combination. Superb
Excellent. Love that green rice and the box too.
Love the photos. This recipe looks great, the green bamboo rice looks great too. Love shrimp and this will be a must try recipe for me. Good job and good luck!
You are truly creative Joan and I love the way you spilled the shrimp out of the to go box! Genius. Also love shot of the spoons with its ingredients. Good luck, looks like a winner.
This looks fabulous! Yummm. Can’t wait to try!
Beautiful! My family loves anything spicy, I’m going to give this a try! I still have enough sugar and chile left. And now, I know what to do with the seaweed! We don’t have much of that around here in the Southwest.
Thanks for recommending different ways to use your marinade. Great ideas!
Congrats on being a finalist. Well-deserved of course. This dish sounds excellent, great use of some wild ingredients. Very creative. Good luck!
LL
Trackbacks / Pingbacks
show trackbacks[...] This post was mentioned on Twitter by Joan Nova, norma torres. norma torres said: Sweet, Spicy + Smoky Asian Shrimp • Iron Foodie 2010 http://ow.ly/1rLWpr [...]