Nevadaappeal
Brandon Kealoha: Korean cucumber shrimp cocktail (recipe)
J.Nelson18 days ago
Ingredients Juice and zest of 2 limes Salt to taste Poach shrimp in a sauce pot. I use Old Bay seasoning, pickling spice, lemon juice and your favorite beer. Be careful not to overcook shrimp. I never let poaching water get to more than a simmer. Place shrimp in an ice bath to stop cooking. Cut cucumbers into 1/4-inch slices. Combine the rest of the ingredients in a mixing bowl and let marinade at least two hours and up to overnight. Plate and enjoy. There will be excess sauce to coat the shrimp. Brandon Kealoha is executive chef and general manager of J's Bistro in Dayton.
Read the full article:https://www.nevadaappeal.com/news/2024/jul/06/brandon-kealoha-korean-cucumber-shrimp-cocktail-recipe/
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