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Recipes
Sake-Poached Shrimp with Smashed Cucumber Salad
4 servings
1 hour, 35 minutes total (Active 30 minutes)

Ingredients

  • 1 (16 oz) bag frozen wild-caught jumbo white shrimp
  • 1 (2-inch) piece fresh ginger
  • 5 limes, divided
  • 2 cups sake
  • 1 cup water
  • 4 tablespoons hot honey, divided
  • 1 tablespoon (+½ teaspoon) Alessi Coarse Kosher Sea Salt, divided
  • 1 tablespoon Gourmet Garden Lemongrass Stir-In Paste
  • 1 lb baby cucumbers
  • 1 tablespoon Kikkoman Less Sodium Soy Sauce
  • 1 tablespoon Thai Kitchen Premium Fish Sauce
  • 1 teaspoon toasted sesame oil
  • 1 red chile pepper
  • 2 green onions
  • 0.5 oz fresh mint
  • ¼ bunch fresh cilantro
  • ¼ cup salted peanuts

Steps

    1. Thaw shrimp. Slice ginger and 1 lime thinly (leaving peel on both). Add to medium bowl: sake, water, 2 tablespoons honey, 1 tablespoon salt, and lemongrass paste; whisk until blended and salt is dissolved. Add ginger and lime slices; toss to coat. Peel and devein shrimp (wash hands). Stir shrimp into sake mixture and chill 1 hour.
    2. Meanwhile, halve cucumbers lengthwise. Place cucumbers cut-side down on flat surface; smash lightly with heel of your hand (or wooden spoon), then cut into ¼-inch-thick diagonal slices. Toss cucumbers with remaining ½ teaspoon salt and place in colander, set in large bowl; chill 45 minutes (or overnight).
    3. Zest 1 lime (1 teaspoon), then juice remaining 4 limes (¼ cup). Whisk in small bowl: lime zest and juice, soy sauce, fish sauce, sesame oil, and remaining 2 tablespoons honey until blended. Slice red chile (remove seeds and membranes, if desired) and green onions thinly. Remove mint and cilantro leaves from stems (¼ cup each); chop peanuts. Drain cucumbers and transfer to medium bowl; toss with ¼ cup honey dressing, green onions, red chilies, peanuts, mint, and cilantro. Chill cucumber salad.
    4. Remove shrimp from sake mixture; transfer sake mixture to large saucepan and bring to boil on medium-high. Stir in shrimp and cook 1 minute. Remove pan from heat and poach shrimp 1–2 minutes until pink and opaque. Add ice to pot to stop cooking process; let shrimp cool in ice bath 5 minutes until chilled. Drain shrimp. Serve shrimp over cucumber salad with remaining honey dressing on the side.

Amount per ¼ recipe serving: Calories 260, Total Fat 7g, Sat Fat 1g, Trans Fat 0g, Chol 180mg, Sodium 960mg, Total Carb 19g, Fiber 2g, Sugars 11g, Protein 24g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 20%