[MED] 2 min
[LOW] 5 min + 5 min
10–12 medium shrimp, head-on, unshelled
3 tablespoons white wine
2 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon dried chili pepper, divided
Cut off antennae and tail ends of the shrimp and devein while leaving the shell on. Place in a small bowl, drizzle white wine and let sit for 5 minutes.
In a separate bowl, add Mixture A, half of the dried chili pepper and shrimp from Step 1. Mix well and refrigerate for 30 minutes.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, add all ingredients from Step 2 in the pot, cover and cook over [MED] heat for 2 minutes. Turn down to [LOW] and simmer for 5 minutes.
Uncover, add in remaining dried chili pepper and flip the shrimp. Cover again and simmer over [LOW] heat for another 5 minutes.
Adjust the amount of dried chili pepper depending on desired level of spiciness.
Make a shallow cut along the back of the shrimp and then pull out the vein with the tip of a knife.
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