ginger-poached Louisiana Shrimp with yuzu-wasabi “cocktail” sauce

Louisiana shrimp poached with mirin and ginger accompanied by spicy yuzu-wasabi sauce


Tags:

cocktail sauce, ginger, Louisiana, poached, Shrimp, wasabi, yuzu


Ingredients:

  • 4 lb Louisiana Shrimp, 16/20, peeled and deveined, tail on
  • 6 cups Mirin
  • 3 cups Rice vinegar
  • 3/4 cup Ginger, sliced
  • 3/4 cup Scallion, chopped
  • 9 ea Garlic, whole cloves
  • 3 ea Jalapeño, halved
  • 3/4 cup Carrot, thin sliced
  • 3/4 cup Celery, thin sliced
  • 1 Tbsp Black peppercorns, whole
  • 3 ea Bay leaf
  • 3 Tbsp Curry powder
  • 1 1/2 cups Ketchup
  • 2 Tbsp Yuzu juice*
  • 2 Tbsp Lime juice
  • 2 Tbsp Orange juice
  • 2 Tbsp Wasabi, prepared
  • 1 1/2 tsp Sesame oil

Directions:

  1. Combine mirin, rice vinegar, ginger, scallions, garlic, jalapeños, carrots, celery, peppercorns, bay leaf and curry powder in medium-size saucepot. Bring to simmer and simmer for 10 minutes.
  2. While poaching liquid is cooking, prepare Yuzu-Wasabi Cocktail Sauce. Combine ketchup, yuzu, lime juice, orange juice, wasabi and sesame oil. Mix well and reserve.
  3. Add shrimp to poaching liquid and simmer gently for 2-3 minutes. Remove shrimp from liquid and chill.
  4. Serve chilled shrimp with Yuzu-Wasabi Cocktail Sauce on the side.
  5. *Available at Asian markets, or substitute lime juice