Creamy Wasabi Chilled Shrimp & Egg Bowl

I am always looking for flavor combinations to thrill me. If I didn’t I would be bored eating and you would not be reading this right now! Sushi is has been a favorite food of mine for many years. Since discovering Ray Peat, I gave up my sushi habit many years ago, because of the mayonnaise, the fatty fish and honestly the warmer waters seem to be making raw fish a little precarious. When I get a craving for it I put wasabi on something, and today I made myself a little more important and made myself a meal with wasabi in mind and this yummy bowl was it!

First boil and egg. I like my yolk still a bit moist. My method is to put the egg in the water and let it sit for ten minutes or so before cooking. Too many times I put the egg cold out of the refrigerator straight into the pot and boil immediately and the egg cracks and the white boils out into the water. When the water comes to a boil I cook the egg for about 4 minutes. Let the egg cools down in the water. I like boiling my eggs for snacks in the morning, so they are ready for anything I might come up with, or for a quick snack followed up with a spoonful of raw honey. For the shrimp, put 1/4 pound of shrimp in a small saucepan and fill the pot with filtered water just to cover the shrimp. Bring the water to a boil and cook the shrimp for about 3 minutes. Transfer the shrimp from the pot to a clean bowl with a slotted spoon and cover the shrimp with ice, to chill the shrimp fast. I save the water that the shrimp were boiled in. A lot of nutrition went into that water, so I strain and freeze it for a oyster chowder, shrimp stew or something.

Next make the sauce. Put a half tablespoon of cream cheese in a small bowl and add in one teaspoon of wasabi past and a teaspoon of half & half. Mix this up real good till it gets smooth and creamy, and set aside.

Finally chop up some young shoots of spring onion or green onion. Cut the boiled egg in big chunks and put at the bottom of the serving bowl. Cut the chilled shrimp in chunks and mix the sauce into it. Top the egg with the shrimp mixture. Chop up some sweet pickled sushi ginger and scatter it on top of the shrimp. Sprinkle the chopped green onion on top and serve this with some nori seaweed sheets. I filled bite size pieced of the seaweed paper with this wonderful concoction and was pretty pleased with myself! This meal gave me 30 grams of protein with only 10 grams of fat! If I were to want the sushi rice with it, I just sprinkle on a little rice vinegar and sugar on hot sushi rice, and mix it in good. That would be more for an evening meal for me though. Today I was happy eating it just the way it was!