Florida offers a plethora of ingredients, some of which are largely ignored. That is true of rock shrimp. It’s hard to find these days. Yum. Enter Key West rock shrimp glazed stir fry with lemon caper aioli drizzle,
They used to be sold to consumers at grocery stores, now it’s anyone’s guess where to get them. Slightly sweeter than Gulf shrimp, these beauties are more akin to langostines than shrimp. You can substitute typical shrimp, if you like.
But, here’s a recipe as an ode to rock shrimp. You can toss this together in ten minutes and have it on the table.
Ingredients Key West rock shrimp glazed stir fry
One lb peeled, deveined rock shrimp
1 package of stir fry vegetables (this is usually any combo of mushrooms, two kinds of cabbage, carrots, broccoli, red peppers etc.
One tsp sesame oil
2 TB Teriyaki Sauce
1/2 tsp fine sea salt, plus a pinch
30 turns of ground black pepper or chipotle black pepper (which is what I used)
1 pasteurized egg yolk (or boil an egg for one to two minutes and use the yolk)
1 tsp Dijon mustard
1/4 tsp lemon zest
1/2 TB fresh lemon juice
pinch of cayenne pepper
4 TB light olive oil (for the aioli)
1 TB capers
slice of lemon for garnish (optional)
In a large frying pan or stir fry pan, add the sesame oil and heat over high heat. When good and hot, add the vegetables. Stir to coat and leave for a minute. Add 1 TB of the teriyaki. Stir again and cover for three minutes. Season the shrimp with 1/2 tsp sea salt and the chipotle or black pepper. Add the shrimp to the pan. Stir. Add another TB of the teriyaki and stir. Cover for two minutes. In a bowl add egg yolk, mustard, lemon juice, pinch of salt and cayenne. Whisk together and SLOWLY drizzle in the vegetable oil until it is a rather thick, sauce consistency. Add the capers and the lemon zest. Toss while hot to incorporate.
Serve immediately and enjoy!