Recipe: Ginger-Poached Wild Gulf Shrimp with Yuzu-Wasabi Cocktail Sauce

INGREDIENTS

4½	lb.	Wild Caught Gulf Shrimp, size 16/20, peeled and deveined, tail on poaching liquid
6	cups	Mirin
3	cups	Rice vinegar
¾	cup	Ginger, sliced
¾	cup	Scallion, chopped
9	ea	Garlic, whole cloves
3	ea	Jalapeño, halved
¾	cup	Carrot, thin sliced
¾	cup	Celery, thin sliced
1	Tbsp.	Black peppercorns, whole
3	ea	Bay Leaf
3	Tbsp.	Curry powder

YUZU-WASABI COCKTAIL SAUCE

1½	cups	Ketchup
2	Tbsp.	Yuzu juice*
2	Tbsp.	Lime juice
2	Tbsp.	Orange juice
2	Tbsp.	Wasabi, prepared
1½	tsp.	Sesame oil

PREPARATION

Combine mirin, rice vinegar, ginger, scallions, garlic, jalapeños, carrots, celery, peppercorns, bay leaf and curry powder in a medium-size saucepot. Bring to simmer and simmer for 10 minutes. 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. Add Wild Caught Gulf Shrimp to poaching liquid and simmer gently for 2-3 minutes. Remove shrimp from liquid and chill. Serve chilled shrimp with Yuzu-Wasabi Cocktail Sauce on the side. *Available at Asian markets, or substitute lime juice

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*THIS RECIPE IS FROM AMERICAN SHRIMP PROCESSORS’ ASSOCIATION MEMBER SHRIMP PROCESSOR, PAUL PIAZZA & SON, INC.

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