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 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.
Cook Time: 30 minutes