Shrimp Salad Sandwiches with Wasabi and Pickled Ginger

1 lb (21-25) uncooked extra-large shrimp, peeled, deveined and tails removed

¼ cup plus 1 tbsp juice from 2-3 lemons, spent halves reserved

5 sprigs parsley leaves

1 tsp whole black peppercorns

1 tbsp sugar

Salt and pepper

¼ cup mayonnaise

2 tsp wasabi powder

2 scallions, white and green parts, sliced thin

2 tbsp The Ginger People Organic Natural Pickled Sushi Ginger, chopped

1tbsp toasted sesame seeds

1 small celery stalk, minced (about 1/3 cup)

Buns (buttered and grilled)

  Instructions: Combine shrimp, ¼ cup lemon juice, reserved lemon halves, parsley sprigs, whole peppercorns, sugar and 1 tsp salt with 2 cups cold water in medium saucepan. Place saucepan over medium heat and cook shrimp, stirring several times, until pink, firm to touch and centers are no longer translucent, 8-10 minutes (water should be just bubbling around the edge and instant read thermometer should register 165 degrees. Remove pan from heat, cover and let shrimp sit in broth for 2 minutes.

Meanwhile, fill medium bowl with ice water. Drain shrimp in colander, discard lemon halves, herbs and spices. Immediately transfer shrimp to ice water to stop cooking and chill thoroughly, about 3 minutes. Remove shrimp from ice water and pat dry with paper towels. Mix together mayonnaise, wasabi, scallions, pickled ginger and sesame seeds in medium bowl. Cut shrimp in half lengthwise and then each half into thirds. Add shrimp to mayonnaise dressing and toss to combine Adjust seasoning with salt and better. Serve on buns. 

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