Eat Gulf Seafood

Ginger-Poached Gulf Shrimp with Yuzu-Wasabi “Cocktail” Sauce

Ginger-Poached Gulf Shrimp with Yuzu-Wasabi “Cocktail” Sauce
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Serves:

12

Prep Time:

30

min

Method:

Poach

Ingredients

  • 3 lb Gulf Shrimp 16/20, peeled and deveined, tail on
  • 6 cup Mirin
  • 3 cup Rice vinegar
  • 34 cup Ginger sliced
  • 34 cup Scallion chopped
  • 9 Garlic whole cloves
  • 3 Jalapeño halved
  • 34 cup Carrot thin sliced
  • 34 cup Celery thin sliced
  • 1 tbsp Black peppercorns whole
  • 3 Bay leaf
  • 3 tbsp Curry powder
  • 1.5 cup Ketchup
  • 2 tbsp Yuzu juice*
  • 2 tbsp Lime juice
  • 2 tbsp Orange juice
  • 2 tbsp Wasabi prepared
  • 1.5 tsp Sesame oil
  • *Available at Asian markets, or substitute lime juice

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.

Compliments of Louisiana Seafood Promotion & Marketing Board