(created by Steve Hamile, owner of Sol-Up in Reno, based on a 2012 recipe from Vine in Hilton Head, SC. Serves 2-4)
“This was born from a visit to Key West, where I had a spiralized zucchini tossed in an Italian oil and vinegar,” Hamile says. “It was quite good but one dimensional, so I added a twist and created a vegan Asian dressing and topped [it] with a panko-crusted shrimp and panko-fried goat cheese.”
For dressing
⅓ cup rice wine vinegar
2 inches fresh ginger, peeled and minced
½ shallot
½ green apple, unpeeled
8 raw cashews
½ to 1 teaspoon agave
½ carrot, peeled and diced
Handful fresh cilantro
⅛ cup grapeseed or other flavorless oil
½ teaspoon white miso paste
Dash salt
For salad
2 to 3 zucchinis, spiralized in long threads
½ green apple, unpeeled and julienned
Slivered almonds, roasted (quantity to preference)
For honey-panko shrimp & goat cheese fritter
4 deveined U10 shrimp, tails off
4 ounces goat cheese, rolled into 1-inch balls
1 cup flour
2 eggs, beaten
½ cup honey panko
½ cup breadcrumbs
Cooking oil, as needed
Honey, to drizzle
First, make dressing. In a blender, add rice wine vinegar, ginger, shallot, green apple, cashews, agave, carrot, and cilantro, and blend until smooth. Next, add grapeseed or other flavorless oil, sesame oil, white miso paste, and a dash of salt to thicken. Blend again until smooth.
Combine spiralized zucchini with dressing and serve in a martini glass. Top with julienned apples and almonds.
Next, heat oil in pan to 350 degrees F and prepare the shrimp. Beat eggs to create an egg wash. Wash shrimp, dredge through flour, then dip in egg wash, and coat with honey panko. Place breaded shrimp into oil and cook until golden amber in color. Next, roll soft goat cheese into balls, dredge in flour and then egg wash, and coat with breadcrumbs. Deep fry in oil until golden amber in color. Top salad with fried goat cheese fritter and honey-panko fried shrimp. Drizzle with honey and serve with chopsticks.
