Ginger-Poached Louisiana Shrimp with Yuzu-Wasabi Cocktail Sauce Louisiana shrimp poached with mirin and ginger accompanied by spicy yuzu-wasabi sauce. Servings:12 Ingredients 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 Directions 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 Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!