Chef Nobu Matsuhisa visited the Good Day kitchen to make a delicious seared shrimp salad with a special dressing.
Nobu Dallas Seared Shrimp Salad with Matsuhisa Dressing
7 ounces finely chopped onion
2 tablespoons plus 2 teaspoons of soy sauce
1 tablespoon plus 1 teaspoon rice vinegar
2 teaspoons water
½ teaspoon granulated sugar
¼ teaspoon powdered mustard
Pinch of freshly ground black pepper
Pinch of sea salt
4 teaspoons grapeseed oil
4 teaspoons sesame oil
Combine all the ingredients in a bowl and mix together
Freshly ground pepper
7 pieces large shrimp (peeled and deveined – you can request them this way from your fishmonger or grocery store)
5 tablespoons plus 1 teaspoon Matsuhisa dressing (see above)
2 ounces assorted mixed greens
2 tablespoons of olive oil
Add olive oil to heated skillet. Sprinkle salt and pepper on the shrimp. Sear shrimp on both sides until opaque, about 1-5 minutes. Remove from heat and set aside.
To assemble the dish, pour the Matsuhisa dressing onto a serving dish. Arrange the mixed greens in the middle of the dish. Place the shrimp around the salad.