Stewed Glazed Shrimp (with Heads)

Stewed Glazed Shrimp (with Heads)

Shrimp is eaten for celebrations since it symbolizes longevity. This dish is easy, tasty, and looks beautiful. Serve for special occasions or for your New Year's feast.

Ingredients: 4 servings

Jumbo shrimp
4 pieces
Dashi stock
3 tablespoons
Usukuchi soy sauce
3 tablespoons
3 tablespoons
1 piece
4 tablespoons
a small amount


1. Remove the veins from the shrimp, leaving the shells intact. Combine all of the seasoning ingredients except for the ginger in a pot, bring to a boil, then add the shrimp.
2. Simmer on medium heat while taking care that the heads do not come off. When they start to become shiny, add the ginger slices and let the shrimps absorb the flavor for a few minutes.
3. Soak in the marinade until cooled, then they're done.

Story Behind this Recipe

Shrimp is an essential part of Japanese New Year's feasts. I added ginger for zest.

Since I don't like removing the whiskers, I cooked the shrimp with them.