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

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