Brandon Kealoha, executive chef and general manager of J’s Bistro in Dayton, has crafted a refreshing and flavorful Korean cucumber shrimp cocktail recipe that combines the delicate flavors of shrimp with the crispness of cucumbers and a zesty marinade. This dish is perfect for a light and elegant appetizer or a refreshing summer dish.

Ingredients

• 4 u-15 wild Gulf of Mexico shrimp
• 2 English cucumbers
• 2 cups Mae Ploy chili sauce
• Juice and zest of 2 limes
• 1/4 cup mirin
• 1/4 cup rice wine vinegar
• 1/2 cup toasted sesame oil
• Salt to taste

Step-By-Step Instructions

1. Prepare the Shrimp:

• Poach the shrimp in a saucepot with Old Bay seasoning, pickling spice, lemon juice, and your favorite beer. Be sure to keep the poaching water at a simmer to avoid overcooking. Once cooked, transfer the shrimp to an ice bath to halt cooking.

2. Prepare the Cucumbers:

• Slice the English cucumbers into 1/4-inch slices.

3. Make the Marinade:

• In a mixing bowl, combine Mae Ploy chili sauce, lime juice and zest, mirin, rice wine vinegar, toasted sesame oil, and salt. Mix well to incorporate all flavors.

4. Marinate:

• Place the cucumber slices in the marinade and let them marinate for at least two hours in the refrigerator, allowing the flavors to meld together.

5. Assemble the Cocktail:

• Plate the marinated cucumber slices and top each with a poached shrimp. Drizzle the excess marinade over the shrimp and cucumbers.

Directions

Brandon Kealoha’s Korean cucumber shrimp cocktail is a dish that requires careful preparation to achieve its delicate balance of flavors. The key lies in poaching the shrimp just right and allowing the cucumbers to soak up the tangy marinade. This recipe is not only delicious but also showcases Brandon’s expertise in combining Asian-inspired flavors with fresh, high-quality ingredients.

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