Knock knock knock.
The Gentleman Caller threw a Tony Awards party, and if you haven’t seen the video yet, it was eh-pic. EPIC.
Hosted at my friend George’s beautiful Houston home, a small and friendly gaggle got together to drink, eat, vote for our favorites and root for friends and acquaintances.
This is one of the many offerings from that evening. It’s a basic twist on a shrimp cocktail. But you know good and well that The Gentleman Caller can’t leave well enough alone with a classic. This spin is Asian-inspired, flavor forward, and will wow your friends.
What you need:
- 21.4 ounces Dry Asahi beer
- 2 cups water
- 3 cloves garlic, smashed
- 1 tbsp kosher salt
- 1 tablespoon whole peppercorns
- lemon peel from one large lemon, removed with vegetable peeler
- the juice from the peeled lemon
- 2 lbs 16/24 rock shrimp or whatever your favorite is, peeled and de-viened (yes, I usually poach shrimp peel-on. Not today.)
In a saucepan, combine all ingredients except shrimp. Bring to a gentle boil. It shouldn’t roll. Just bubbles.
Add the shrimp. Poach for EXACTLY 3 minutes. Remove swiftly with a spider into a bowl of ice. Allow to cool.
Transfer into a zip-top bag until you are ready to plate with some paper towels. Keep them dry.
In contrast to ketchup-y generic cocktail sauce, we are going to go with a wasabi aeoli.
What you need:
- juice of 1 lemon
- 6 cloves of garlic
- 4 tablespoons prepared wasabi (should be very thick paste)
- zest of 1/2 a lemon (Meyer if available)
- 1 tsp honey
- 1 teaspoon chives
- 1 tsp kosher salt
- 2 cups Kewpie mayonnaise, or whatever is your favorite (try to find Kewpie)
Combine all ingredients in a food processor. Let ‘er rip till smooth. It will be a lovely shade of light green.
Plate creatively to show off the beautiful little crustaceans and your gorgeous sauce. Enjoy!
Printable PDF here: Asahi Poached Shrimp
Be sure and see the other insanely delicious appetizers and small bites from my 2017 Tony Award night!
This The Gentleman Caller signing out.