grilled shrimp recipe – Twice as Tasty

When I started making sushi at home and then teaching the techniques I use in workshops, wasabi powder became a staple in my kitchen—one I couldn’t resist finding other ways to use. But as I explain this week in my Twice as Tasty column for the Flathead Beacon, there are some tricks to working with wasabi powder and maximizing its flavor. I now treat it like a finishing salt for hot food, sprinkling it on just before serving, like with this week’s grilled shrimp recipe.

But really, I’ve stopped buying wasabi powder and switched to horseradish powder instead. It gives essentially the same effect—which makes sense, because most wasabi sold in the United States is primarily horseradish powder, perhaps with wasabi leaves and stems and artificial colors mixed in. Horseradish powder is usually more affordable and, if you grow horseradish root, easy to make in a well-ventilated space.
Learn to make Wasabi-Dusted Grilled Shrimp

When I want a quick and easy dinner during harvest season, I often fire up the grill. With an abundance of fresh vegetables at hand, the grill does double duty: lightly cooking while adding flavor to vegetables I want to save for winter and getting off the evening meal before the coals die out.

We might making an entire vegetarian meal from the homegrown produce that comes off the grill on a given night, but shrimp tends to be my go-to protein when I want some skewers on the plate. You can make the recipe I share this week in my Twice as Tasty column for the Flathead Beacon with fresh tomatoes, onion, and garlic—or grill these first, whip up the marinade while grilling the next rounds of vegetables, and fire the shrimp last.
Learn to make Chipotle Grilled Shrimp