Hibachi/Teppanyaki Shrimp and Veggies on Blackstone Griddle
Simple and Easy Hibachi/Teppanyaki Shrimp and Veggies on Blackstone Griddle
Ingredients:
- 1-2 pounds shrimp deveined and no shell
- 4 tablespoons butter or oil, divided in half
- 2 medium zucchinis, cut into long thin wedges
- 1 small white onion, sliced
- Optional Vegetables, Mushrooms, Broccoli, Carrots, Butter Beans etc.
- 2-3 cloves garlic, minced
- ¼ cup light soy sauce, divided in half
- Black Ground Pepper to taste
- 1/2 fresh lemon (optional)
- 1 teaspoon of Red pepper flakes (optional for extra spicy)
Directions:
- Preheat a griddle to 400°F.
- Heat two tablespoons of the butter on the griddle and add the zucchini, onion and optional vegetables.
- Sautee for three minutes. Add 1 teaspoon of the garlic and cook for one additional minute.
- Lightly sprinkle with black ground pepper.
- Add the soy sauce and continue cooking for three more minutes or until tender.
- Push far off to the side.
- Add two more tablespoons of butter to the griddle and add the shrimp.
- Sautee for one minute then add the remaining teaspoon of the garlic, soy sauce and a spritz of lemon juice and black pepper to taste.
- Cook until the shrimp is opaque and cooked through.
- Serve immediately with steamed white rice