The Sweet Onion Source
Skewered Shrimp with Sweet Onions and Wasabi

Wasabi, a very spicy Japanese green horseradish, provides a noticeable kick, so proceed with caution when using.

bullet042 medium sweet onions
bullet041 tablespoon butter
bullet04Salt and freshly ground pepper
bullet0418 uncooked "scampi" (see note below) shrimp, peeled and deveined (tails left on, if possible)
bullet046 4-inch long toothpicks or bamboo skewers
bullet041/3 cup rice vinegar
bullet041/3 cup mirin (sweet rice wine, if unavailable, substitute dry sherry)
bullet041/4 cup soy sauce
bullet041/4 cup sesame oil
bullet043 tablespoons cracked pepper
bullet041 tablespoon cornstarch
bullet041/4 cup wasabi powder (see note below)
bullet041/4 cup rice vinegar

Prepare the onion for the skewers by halving vertically, through the stem and root end. Place the cut sides down on the cutting board then cut down through to create 1-inch wide half rings. Now cut each strip into approximately 1-inch pieces. Separate the layers.

Alternate 3 shrimp and several squares of the onion squares on each skewer. Mix the 1/3 cup rice vinegar, the mirin, soy sauce, sesame oil, pepper and cornstarch in shallow dish. Add skewers to marinade, turning to coat. Let stand 10 minutes, turning skewers once.

Blend wasabi and 1/4 cup vinegar in small bowl. Preheat broiler. Arrange skewers on broiler rack and cook 1-1/2 minutes on the first side. Turn skewers over. Lightly brush with wasabi mixture and cook until shrimp are just opaque, about 1-1/2 minutes more. Lightly brush other side of the shrimp with wasabi and serve.

Yields 6 servings.

NOTE: "Scampi" shrimp designates that you would get 8 to 12 of this size per pound. If you can't locate this size, then adjust the number of shrimp per person according to the size you purchase.

NOTE: Wasabi, also known as horseradish powder, is available at Japanese markets and in the specialty food section of some supermarkets.

©Oso Sweet Onions