Rock Shrimp Poke with Ginger, Soy Sauce and Hijiki
© April Williams

Rock Shrimp Poke with Ginger, Soy Sauce and Hijiki

  • ACTIVE: 30 MIN
  • SERVINGS: 4 first-course servings

Sean O'Brien got hooked on Hawaiian poke (a traditional dish of raw fish cut into bite-size pieces and seasoned) after honeymooning on the islands. Instead of serving his shrimp uncooked, however, O'Brien boils it, then adds Japanese and Hawaiian ingredients, including hijiki, edamame and roasted macadamia nuts.

slideshow  More Great Shrimp Recipes


  1. 1 pound rock shrimp
  2. 3 tablespoons soy sauce
  3. 1 tablespoon rice vinegar
  4. 1 tablespoon fresh lemon juice
  5. 1 tablespoon finely grated fresh ginger
  6. 1 garlic clove, minced
  7. 1 small shallot, minced
  8. 1 teaspoon Asian sesame oil
  9. 1 teaspoon sugar
  10. 1/2 teaspoon sambal oelek chile paste or Sriracha
  11. 2 tablespoons dried hijiki seaweed
  12. 1 teaspoon mixed black and white sesame seeds
  13. 1 1/2 cups tatsoi leaves or mâche
  14. 1/2 cup minced peeled cucumber
  15. 5 shiso leaves (perilla), chopped
  16. 1/4 cup frozen shelled edamame, thawed
  17. 1 tablespoon minced chives
  18. Salt
  19. 8 salted roasted macadamia nuts, chopped
  1. In a medium saucepan of boiling, salted water, cook the shrimp until curled and cooked through, about 3 minutes. Drain and let cool, then cover and refrigerate.
  2. In a small saucepan, combine the soy sauce, vinegar, lemon juice, ginger, garlic, shallot, sesame oil, sugar and sambal oelek and simmer over low heat for 3 minutes. Pass the dressing through a fine strainer into a small bowl, pressing on the solids.
  3. Put the hijiki in a bowl and cover with hot water. Let stand until rehydrated, about 10 minutes. Drain well.
  4. In a small skillet, toast the sesame seeds over moderately high heat until the white seeds are golden, about 30 seconds. Transfer to a plate to cool.
  5. Pat the shrimp dry with paper towels. Toss the shrimp with 2 tablespoons of the ginger-soy dressing and let it stand for 5 minutes.
  6. In a large bowl, toss the tatsoi with the hijiki, sesame seeds, cucumber, shiso, edamame and chives. Add the shrimp and dressing and toss well. Season the poke with salt and toss again. Spoon the poke onto plates, top with the macadamia nuts and serve immediately.

Suggested Pairing

The light and aromatic Asian flavors of this fresh poke would work nicely with almost any aromatic dry white wine, but the salad pairs particularly well with Italian Tocai Friulano, which is known for its almond notes and zesty acidity.