Hibachi Supper
Going to the Hibachi is such a special treat, but it can be really expensive. Here’s an at home version…
Hibachi Shrimp are my favorite. I have a thing for shrimp. I just love them. When I first met my husband, he didn’t really care for shrimp too much. What?! How?? However, after being married to me for the last 11 1/2 years, he has really grown to love them. I guess being from Southwest Louisiana and this close to the Gulf of Mexico, you kind of gotta love ’em.
Anyway, shrimp are my thing, and I’ll share with you how to create them Hibachi-style.
I also want to share how I make a quick and easy Lo-Mein and Hibachi Veggies. When we go to a real Hibachi restaurant, we get a TON of food on these big plates. I’m always a little embarrassed when I look down and realize I’ve almost eaten the ENTIRE thing. I guess it is just something about being entertained and not realizing the amount of food I’m eating.
Well at home, I don’t have to worry about being embarrassed. I’m gonna eat!
- 1 1/2 lb. large shrimp, peeled and deveined
- 2 tbsp olive oil or vegetable oil
- Salt and pepper or Creole seasoning (to taste)
- 2 tbsp butter
- Soy sauce (Your personal preference-I use about 1 to 2 tbsp)
- *I use a large black iron skillet.
- Heat skillet over medium-high heat.
- Add oil.
- Add shrimp.
- Season (go easy on the salt since you will be adding soy sauce-you can always add more later).
- Stir cook shrimp for 3 minutes. Add butter and soy sauce and cook for 2 more minutes.
- Season to taste again if necessary.
- Remove from pan. Serve warm.
- 2 tbsp vegetable oil
- 1 cup snow peas, cut in half
- 1 red bell pepper, sliced
- 3 green onions, chopped
- 1 stalk of celery, chopped
- 1 inch fresh ginger root, peeled and grated (optional)
- 2 cloves garlic, minced
- 3/4 lb. thin spaghetti, cooked
- Soy sauce (Your personal preference-I use quite a few generous shakes)
- Heat large pan over medium high heat
- Add oil when pan is hot.
- Add all vegetables except ginger and garlic.
- Stir fry for about 2 minutes.
- Add ginger and garlic.
- Stir fry for about 2 more minutes.
- Add cooked spaghetti noodles and toss with vegetables.
- Add soy sauce and toss again.
- Pour into a dish and serve warm.
Hibachi Veggies
Ingredients
- 4 zucchini
- 1 onion
- 1 cup sliced mushrooms
- 2 tbsp olive oil or vegetable oil
- Salt and pepper (to taste)
- 2 tbsp butter
- Soy sauce (Use the amount you prefer)
- *I use a large black iron skillet.
Instructions
- Chop zucchini in 1 inch thick circles and then in half.
- Chop onions into large chunks (about 1/2 in. to 1 in.)
- Heat large skillet over medium high heat.
- Add oil.
- Add veggies.
- Season with salt and pepper (go easy on the salt since you will be adding soy sauce).
- Saute for about 5 minutes.
- Add butter and then soy sauce.
- Remove from pan to a dish and serve warm.
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It all looks so fantastic! Bookmarked – my whole family will love this.
My hubby would go bananas for this! I’ll have to surprise him with it sometime soon! 😉
DO you know how to make the onion/beef soup they serve before the meal?
Hi Dee! I’ve never had that one before at our hibachi. But that sounds really good!
Beef broth, green onions, and dehydrated mushrooms
I love it Jaren .Especially that recipe with shrimps was awesome…..
Did you use Fresh or Frozen/Thawed prawns?
Hi Crystal! I typically use fresh. Thanks for visiting!