You'll need jumbo shrimp and a sharp knife—Hisachika Takahashi uses one with a ceramic blade—for this appetizer. The wakame called for is a type of seaweed that's available at health-food stores and Asian markets.If you are preparing the Steamed Oysters and Oyster Broth, poach the shrimp and the asparagus in the oyster broth before or after you've boiled it down. More Amazing Shrimp Recipes
The recipe can be prepared through Step 4 and refrigerated overnight.
This understated shrimp dish calls for a white wine with delicate flavors, such as a nonvintage Brut Champagne. The bubbles will provide textural contrast.