Shrimp Hibachi!

For years ago, in June 2021 my boat arrived in Colonial Beach. It was ‘on the hard’ initially. But once in the water it was my new Virginia home. Since my galley wasn’t fully functioning, I walked a short distance to Castlewood Park and got dinner from Hancho’s Hibachi. You could buy two meals for $21, so I would be set for 4 dinners (each was easily 2 meals).

To celebrate that time, I give you my version of Hancho’s Shrimp Hibachi.

Cook 1 cup of jasmine rice with 1 1/2 cup of water, and a bit of butter for 15 minutes. Let it rest 5 minutes. Then put it in the fridge. Do this early in the day.

Make a teriyaki sauce. In a sauce pan with olive oil, cook down some thin sliced onions. Add thin sliced ginger and diced garlic. Add fresh ground black pepper. Bring to fragrant, then add soy sauce and some mirin. Cook down slowly.

Sliced up some mushrooms, carrots,onions, squash and zucchini and set them aside.

Thaw pile of shrimp and removed the shells and tails. Add olive oil and sprinkle with Kevin’s Cajun Seasoning.

Make a Yum Yum Sauce from mayo, ketchup, paprika, garlic powder, agave and a bit of apple cider vinegar. Put in the fridge to rest.

On the Blackstone, we cooked the veggies with olive oil, and then squirted in some of the teriyaki sauce. Cover this so it steams. On the flat griddle, add your rice. Sprinkle in some of the teriyaki and press down to brown.

Put the shrimp on. Stir and Flip everything till it is done.

Plate the rice, then the veggies on top, then the shrimp. Serve with the yum yum, the teriyaki and a ramekin of garlic hot sauce.

Absolutely divine.