1 lb. shrimp (6 large prawns OR 16 to 20 ct. "Extra Jumbo" shrimp)
1 leaf Bok Choy
1 leek
1/4 cup long-grain or wild rice
1/2 cup white rice (basmati or sushi)
1 avocado
sliced pineapple
4 tbsp. Miso paste
olive oil
chopped green onion, for garnish

DRY RUB:

2 tbsp. coriander seeds
1 tbsp. fennel seeds
1 tbsp. sesame seeds
1 tsp. paprika
1 tsp. white pepper
1/2 tsp. sea salt

MARINADE:

1/4 cup soy sauce
1/2 cup Tamari sauce
1/4 cup Mirin
1/2 cup rice wine vinegar
1/2 cup water

Roast the hard seeds (coriander, fennel, sesame) in a pan. Using a coffee mill or mortar & pestle, add paprika, white pepper and salt - grind into a fine powder.

Mix soy, Tamari, Mirin, rice wine vinegar and water to create a marinate.

Prepare the shrimp by first shelling to the last segment, then butterflying and curling the tail-meat back around the flukes, bending the flukes upright.

In a bowl, marinate the shrimp for at least 1 hour refrigerated.

Using one stalk of the Bok Choy, remove the leafy part and julienne the white stalk to 1/2-inch. Wash and prepare the leeks, then julienne to 1/2-inch. Sauté in a dash of olive oil until browned. Reserve. Save the leafy part of the Bok Choy for presentation.

Boil 1/4 cup of long-grain or wild rice (approx. 50 to 60 minutes). At 15 minutes left, boil the white rice to time mixing the cooked rices together. Mix together. Remove cover and allow excess water to evaporate creating a sticky mixture.

Using a ramekin, form rices into cakes and hold. Remove shrimp from the marinade and generously dust with the dry rub. Save the marinate for grilling.

Grill the shrimp on high and baste using the marinate. Arrange the grilled shrimp on the rice cakes, add sautéed Bok Choy and leeks. Julienne the avocado and add. Add sliced pineapple and chopped green onion on top. Top off with a dollop of Miso paste and serve.

Cook's Note: I serve with a small side salad of baby greens on the Bok Choy leaf, julienned radishes, Pignoli and ginger dressing.

Serves 2.

Submitted by: Chef Gordy Evans