Ginger-Poached Wild Gulf Shrimp with Yuzu-Wasabi “Cocktail” Sauce
|4½||lb.||Wild Caught Gulf Shrimp, size 16/20, peeled and deveined, tail on poaching liquid|
|9||ea||Garlic, whole cloves|
|¾||cup||Carrot, thin sliced|
|¾||cup||Celery, thin sliced|
|1||Tbsp.||Black peppercorns, whole|
YUZU-WASABI COCKTAIL SAUCE
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. 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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