Killer Shrimp brings killa seafood to Hermosa Beach

Sasaki Time was recently invited to try out Killer Shrimp in Hermosa Beach. My friend Matt and I met up with Danielle (Director of Communication for Killer Shrimp) for dinner. The Hermosa Beach location is literally a hop, skip and a jump from the ocean and believe it or not, the food outshines the view.

We started with the signature Killer Shrimp dish that they prepare six different ways. We went with the shelled version. The enormous and delicious shrimp bathe in a spicy broth made from a secret blend of ingredients. You also get this massive portion of french bread to soak up the broth.

Look at the size of the shrimp! Juicy and full of flavor will make you order this dish time and time again!

We also got an order of the Crab Fries. Think of a generous portion of In 'N Out's Animal Style Fries topped with crab and you have one of the most amazing dishes ever!

Slammin Blackened Salmon Recipe!

 

Ingredients:

1 lb salmon fillet (preferrably fresh but frozen works well too! Just cook it alittle longer.)
blackening seasoning (I like Zatteran's found at most supermarkets)
olive oil

Directions:

1 Remove salmon from package and rub with blackening seasoning on skin free side.
 

2 Use just enough to cover the piece of fish but not so much that you can't see the pink behind the seasoning.
 

3 Heat grill pan on med heat and brush lightly with olive oil (very lightly) Place salmon skin side down on pan and cook on med heat until half of the salmon (from the bottom up) is opaque.
 

4 Flip salmon and remove skin (it will peel off very easily and usually in one piece- I place it in a small plastic bag and tie it before dropping it in the garbage can to reduce fishy odors) Cook another 5-8 minutes until the entire piece of fish is opaque and runs with a white milk like substance (healthy omega fatty acids) Serve immediately with rice or potatoe and veggie of your choice for a healthy meal that tastes like you're at a restaurant even when you cooked it yourself!

Source: http://www.food.com/recipe/slammin-blackened-salmon-53909

Grilled Teriyaki Salmon Recipe!

 Ingredients:

3/4 lb salmon
2 tablespoons soy sauce
2 tablespoons honey
1/4 cup mirin rice wine
1 teaspoon fresh ginger, grated
1/2 teaspoon minced garlic
1 teaspoon fresh lime juice
1 teaspoon wasabi

Directions:

1 Cut salmon crosswise into 2.
 

2 Combine the remaining ingredients in a bowl and pour over fillets. Marinade for 2-4 hours in in the fridge.
 

3 Heat grill or broiler.
 

4 Arrange the salmon skin side down on hot grill.
 

5 Repeat brushing with left over sauce every 2 minutes.
 

6 Should be cooked through in no more then 8-10 minutes.
 

Source: http://www.food.com/recipe/teriyaki-salmon-60568

Grilled Ginger Salmon Recipe!

 

Ingredients:

1 teaspoon ginger
1 teaspoon garlic powder
1/3 cup soy sauce
1/3 cup orange juice
1/4 cup honey
1 green onion, chopped
1 1/2 lbs salmon fillets

Directions:

1 In bowl, mix the first 5 ingredients.
 

2 Place onions in small bowl and chill until ready to use.
 

3 Grill salmon over medium coals for 10 minutes, turn and grill the other side for 10 minutes.
 

4 Brush with ginger sauce throughout grilling.
 

5 Place salmon on platter and sprinkle with onions.

Source: http://www.food.com/recipe/grilled-ginger-salmon-31837

Honey Ginger Grilled Salmon Recipe!

 

Ingredients:

1 teaspoon ground ginger
1 teaspoon garlic powder
1/3 cup reduced sodium soy sauce
1/3 cup orange juice
1/4 cup honey
1 green onion, chopped
1 1/2 lbs salmon fillets

Directions:

1 In a large self-closing plastic bag, combine first six ingredients; mix well.
 

2 Place salmon in bag and seal tightly.
 

3 Turn bag gently to distribute marinade.
 

4 Refrigerate 15 minutes or up to 30 minutes for stronger flavor.
 

5 Turn bag occasionally.
 

6 Lightly grease grill rack.
 

7 Preheat grill to medium heat.
 

8 Remove salmon from marinade; reserve the marinade.
 

9 Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork.
 

10 Brush with reserved marinade up until the last 5 minutes of cooking time.
 

11 Discard leftover marinade.

Source: http://www.food.com/recipe/honey-ginger-grilled-salmon-13982

Review of Red Table during OC Wine Week

I returned to one of my favorite new restaurants, Red Table in Huntington Beach. This time the occasion was for OC Wine Week. I went with my friends Stephanie and Julie and we had a wonderful time!

Sorry for the dark photo of the Wine Week menu! It was $40 for three courses. You could choose from three different appetizers, three different entrees and two different desserts. There was a wine pairing for each course. The first two courses had two wines to choose from and the dessert course had one wine paired with it.

For our first course, Julie and I both went with the ahi tuna poke and Stephanie went with the Triple Dip.
I can't get over how much I love this dish! The ahi tuna poke is fresh and has a slight kick to it and goes fantastic with the warm crispy eggplant chips! I paired it with a Taft Street Pinot Noir. It had a nice balance and finish to it. It went well with the appetizer! Sorry there is no picture of Stephanie's appetizer which was hummus, roasted red pepper and avocado mash to spread on grilled flatbread. It was delicious!

For my entree I went with the salmon a la plancha. It was grilled and served with a incredible mustard vinaigrette, asparagus, fingerling potatoes and thinly sliced radishes. Forget the spaghetti and giant meatball that I had last time, I will have this dish over and over again. The salmon was perfectly grilled and lightly seasoned. The asparagus was crisp, just the way I like it. I paired it with a Williamette Valley Reisling. It was smooth with a nice sweet taste.

For dessert I went with my favorite, the Red Table Cupcake! The cake in the cup comes out nice and warm and topped with a delicious sweet vanilla bean cream cheese frosting! It was expertly paired with a Taylor 10 Year Tawny. I am a huge fan of port and this combined with the cake was just a little bit of heaven!

Another great meal at one of my favorite new restaurants! Thank you for participating in OC Wine Week! I think you made fans for life!

Click on the link below to check out the website:
http://redtablerestaurants.com

Red Table

16821 Algonquin St
Huntington Beach, CA 92649

(714) 846-4700

Hours:

Mon-Thu 11 am - 10 pm

Fri-Sat 11 am - 11 pm