Shrimp Martini with Wasabi

By therman

Kathy

Ingredients

• 3/4 cup ketchup
• 2 tablespoons chopped pickled ginger
• 2 teaspoons Sriracha (Thai garlic-chile paste) I doubled this-depends on how much heat you like.
• I tablespoon fish sauce
• 1 cup crème fraiche
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh chives
• 3 cups cooked shrimp or assorted cooked shellfish
• 2 cups finely peeled & finely shredded carrot (or you can use a mix of Chinese cabbage, carrots, water chestnuts)
• 6 thin lemon slices for garnish

Preparation

Step 1

To prepare the sauce combine first 10 ingredients and mix well.
Stir some of the sauce in with carrots and coat well. Do the same with the shellfish until well coated.

To assemble place 1/6 of the carrots (or slaw) in the bottom of a chilled martini glass. Place ½ cup of seafood over the slaw and garnish with a lemon slice and serve at once.

If you don’t have an Asian market around you could probably get the pickled ginger at Fresh Market

Bon appetit