If you’d like to serve a sauce alongside, strain 1/4 cup of the cooled pickling liquid, and whisk it with 1 cup of mayonnaise. For ease, the shrimp are left unpeeled; if you peel them before cooking, leave the tails on.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Place first 6 ingredients in medium pot. Add shrimp. Cover; bring to boil. Uncover and boil until shrimp are just cooked through, about 2 minutes. Remove from heat. Stir in 1/2 cup chopped cilantro, green onions, pickled ginger, and ginger brine. Cool 1 hour. Chill uncovered until cold, then cover and chill at least 4 hours and up to 1 day.
Step 2
Using slotted spoon, transfer shrimp to medium bowl. Sprinkle with remaining 2 tablespoons cilantro.
Step 3
*Available at Asian markets, specialty foods stores and some supermarkets.
