Ginger Poached Shrimp Recipe

Make poaching liquid

In a medium saucepan combine 4 cups water, 1 cup thinly sliced ginger, 3 smashed garlic cloves, 1 tablespoon kosher salt and 2 tablespoons rice wine vinegar. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer for 5 minutes to infuse.

Poach shrimp

Remove saucepan from heat and let the liquid cool for 2 minutes so it is hot but not vigorously boiling. Add the shrimp in a single layer and return to a very gentle heat (do not boil). Poach the shrimp 2–3 minutes until they turn opaque and just curl. Remove shrimp with a slotted spoon into an ice bath to stop cooking. Once cool, drain and pat dry on paper towels.

Prepare ginger oil and marinade

Warm 3 tablespoons neutral oil with 1 tablespoon mild chili or neutral oil in a small saucepan over low heat until it is warm (not smoking). Add 2 tablespoons grated fresh ginger and steep off heat for 5 minutes. Strain the oil into a small bowl, pressing to extract flavor; discard solids. Stir in 1 tablespoon fresh lime juice and 1 teaspoon honey. Toss the drained shrimp gently in the ginger oil to coat and marinate at room temperature for 10 minutes so they absorb the flavor. Reserve any extra ginger oil for plating.

While the shrimp poach, thinly slice 2 star fruit crosswise. In a small bowl whisk together 1 tablespoon white vinegar, 3 tablespoons water, 1 teaspoon sugar and 1 teaspoon salt until dissolved. Add star fruit slices and let sit at room temperature for at least 10 minutes (or refrigerate up to 2 hours). Drain before plating, reserving a few teaspoons of pickling liquid for the gazpacho if desired.

In a small bowl whisk 1 egg yolk with 1 teaspoon aji amarillo paste, 1 teaspoon minced garlic and 1 teaspoon lime juice until smooth. Very slowly drizzle in 3 tablespoons neutral oil while whisking constantly to emulsify into a thick aioli. Once mostly thickened, whisk in 1 teaspoon olive oil for flavor and season with 1 teaspoon salt. If too thick, thin with a few drops of water or lime juice. Chill until ready to plate.

In a blender combine 2 cups chopped honeydew, 1 cup chopped peeled cucumber, 2 tablespoons lime juice, 1 tablespoon extra-virgin olive oil, 1 tablespoon cold water, 1 teaspoon salt and 6 mint leaves (if using). Blend until very smooth. Taste and adjust seasoning with salt or lime. Chill the gazpacho for at least 15 minutes; strain through a fine-mesh sieve if a silkier texture is desired. Keep cold until plating.

Warm the honey slightly (or use at room temperature) and toss with a few peeled shrimp if you want a touch of gloss; use sparingly so honey does not overpower savory flavors.

To plate (serves 4 as tasting-course portions): Spoon 2–3 tablespoons of chilled honeydew gazpacho onto each plate as a base. Arrange 6 marinated ginger-poached shrimp on top or beside the soup pool. Place 3–4 pickled star fruit slices per plate artistically over the shrimp. Dot or swipe 1 teaspoon of aji amarillo aioli near the shrimp. Drizzle a little reserved ginger oil over the shrimp and finish with a small pinch of sea salt flakes and a grind of black pepper. Garnish with micro cilantro or microgreens.

Serve immediately while shrimp are cool and gazpacho is chilled.