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Garlic Spinach Salad Served Warmed Garlic Stuffed Shrimp

BROADCAST DATE:   July 15, 2001


Garlic Spinach Salad Served Warmed
From the Kitchen of: Chef Colin Nishida of
Side Street Inn/Fort Street Bar & Grill


3 Tbs. olive oil
2 lbs. fresh spinach leaf
1/2 c. bacon, sliced and uncooked
2 Tbs. shallots, chopped
6 large garlic cloves, minced
2 Tbs. dijon mustard
1/2 c. beef stock/beef bouillon cube
4 Tbs. balsamic vinegar
2-3 dashes worcestershire sauce

2 boiled eggs, chopped
shaved sharp white cheddar cheese
Hau'ula tomatoes, chopped
fresh mushrooms, sliced
salt to taste
fresh cracked pepper

Swirl cooking pan with olive oil on high heat.  Brown bacon, shallots and garlic.   Deglazed with balsamic vinegar.  Add beef stock and worcestershire sauce.   Wisk in mustard, reduce 1-2 minutes.  Spoon over spinach.  Top with garnishes.


Garlic Stuffed Shrimp
From the Kitchen of:  Chef Colin Nishida of
Side Street Inn/Fort Street Bar & Grill

2 lbs. #16/20 uncooked shrimp, peeled, devained, butterflied
2 Tbs. cream cheese, softened
2 Tbs. mayonnaise
1/2 c. round onion, minced
1/2 c. snow crab mead, cooked and shelled
2 Tbs. water chestnuts, minced
1 Tbs. fresh garlic, paste
2 Tbs. Italian parsley
1/2 fresh squeezed lemon juice
3 Tbs. parmesan cheese, grated
3 c. panko flakes
16-20 nori, cut into 1" x 4" strips
salt & pepper to taste
cotton seed oil for deep frying

Breading Mix
2 c. panko flakes
2 eggs beaten with  2 oz. water
all purpose flour

Combine softened cream cheese, mayonnaise, onion, crab meat, water chestnuts, parsley, lemon juice, parmesan cheese, 1 cup panko flakes, salt and pepper in a large mixing bowl.   Set aside.  Spread garlic paste in center of butterflied shrimp.  Add 1 tsp. of crabmeat mixture.  Fold over and wrap with nori strip.  Flour lightly, dip in egg/water mixture, cover with remaining panko flakes.  Deep fry in cotton seed oil 3-4 minutes or until golden brown