Ponzu Shrimp

Print Recipe

Winter shrimp season is upon us, when you can scoop up the delicious crustaceans with dip nets and cast nets as they flow on the tidal currents, especially on full moon nights. In the Keys, sportsmen perched on bridges look for pinks, the fat, delicate shrimp so popular in markets.

But all around the state, varieties of shrimp can be nabbed and enjoyed. There are also varieties of ways to enjoy them, including with some simple Asian flavors. There's no direct translation of “ponzu” from Japanese to English, but if there were it would be “quick and easy.” Ponzu is, in actuality, an easy-to-find soy and citrus sauce that's a simple marinade for seafood. It's sweet and it's salty and it doesn't cover up the taste of the meat you marinate in it.

Ponzu is the basis of this recipe, and along with garlic, ginger and sesame oil it not only works well with shrimp but with firm-fleshed finfish like cobia, amberjack and king mackerel. And it doesn't take too long to infuse its flavor into your main course, making a ponzu-based dish perfect for a last-minute meal. FS

The Marinade

1/2 cup ponzu sauce (available at larger supermarkets or oriental markets)

1 tbsp. grated ginger root

2 cloves fresh garlic, crushed

1 tbsp. sesame oil

Whisk the marinade ingredients together and pour over about a pound of medium shrimp. Mix thoroughly and refrigerate for 20 to 30 minutes. DO NOT over marinate! Grill outdoors or broil in the oven over high heat until shrimp start to form the shape of a C. Shrimp that cook into O-shapes are likely overdone. Serve over white, brown or yellow rice and garnish with a sprinkle of sesame seeds. (Serves 4)

First Published Florida Sportsman January 2018