When my friend Paul opened his last restaurant, he called on all his friends to help on the first night of service. The usual hectic-ness prevailed with the added stress that the gas-services had been interrupted for several hours. Thankfully, his signature dish - Shrimp Shrimp, Cha Cha Cha - required no stove-top cooking. The Maine shrimp he used were so small, they cooked in 30 seconds from the hot water out of the tap!
Maine shrimp, bright pink and cheery, appear in the supermarkets and on menus in New England when the weather is dreariest -- the dead of winter. These small creatures, about 60 in a pound, have a creamy sweet texture. In sushi bars, you may see them as "ama-ebi." With a rif on the Japanese ama-ebi, I serve them cold and raw, tossed with cucumbers, scallions and ponzu sauce.
The season ends on March 31, so get them while they're cold!
(adapted from The Dean and DeLuca Cookbook )
1 cup soy sauce
3/4 cup citrus juice - a combination of lemon, lime and orange
3 tablespoons mirin
1/4 cup bonito flakes
1 - 3 inch square piece of kombu
1/3 cup rice vinegar
Mix everything together. Let sit at room temperature for 24 hours. Strain and store in the refrigerator for as long as you like. Use within 2 months.