Wild American Shrimp Processors Association

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



April 27, 2021

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

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

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