Ginger-Poached Louisiana Shrimp with Yuzu-Wasabi Cocktail Sauce

Louisiana shrimp poached with mirin and ginger accompanied by spicy yuzu-wasabi sauce.


4 lb Louisiana Shrimp, 16/20, peeled and deveined, tail on
6 cups Mirin
3 cups Rice vinegar
3/4 cup Ginger, sliced
3/4 cup Scallion, chopped
9 ea Garlic, whole cloves
3 ea Jalapeño, halved
3/4 cup Carrot, thin sliced
3/4 cup Celery, thin sliced
1 Tbsp Black peppercorns, whole
3 ea Bay leaf
3 Tbsp Curry powder
1 1/2 cups Ketchup
2 Tbsp Yuzu juice*
2 Tbsp Lime juice
2 Tbsp Orange juice
2 Tbsp Wasabi, prepared
1 1/2 tsp Sesame oil


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 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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