At their DC-area restaurant Voltaggio Brothers Steak House, brothers Bryan and Michael serve this shrimp cocktail with slices of crunchy, tangy pickled daikon. For a perfect bite, roll the shrimp and Thai basil in the daikon before dipping in the creamy green banana cocktail sauce. You’ll thank us later.
Slideshow:More Shrimp Cocktail Recipes
PICKLED DAIKON :
1 pound daikon, peeled and very thinly sliced lengthwise, preferably on a
1/2 cup mirin
1/2 cup unseasoned rice vinegar
5 Sichuan peppercorns
2 star anise
1 tablespoon sugar
2 teaspoons kosher salt
COCKTAIL SAUCE :
1 green banana, peeled and cut into 1/2-inch pieces
1 cup ketchup
1/2 cup sweet chili sauce
3 tablespoons drained prepared horseradish
2 tablespoons fresh lemon juice
1 tablespoon shoyu or other soy sauce
4 garlic cloves
2 lemongrass stalks, cut into 2-inch pieces
1 jalapeño, halved lengthwise
1 bay leaf
1 kaffir lime leaf
3 tablespoons kosher salt
1/4 teaspoon whole allspice
1/4 teaspoon coriander seeds
1/4 teaspoon black peppercorns
1 small cinnamon stick
2 pounds extra-jumbo shrimp (16 to 20 per pound)
Shrimp chips (see Note) and Thai basil leaves, for serving
How to Make It
Make the pickles Put the daikon in a heatproof medium bowl. In a medium saucepan, bring the remaining ingredients to a simmer, stirring to dissolve the sugar. Pour the hot brine over the daikon and let cool slightly. Cover and refrigerate for at least 2 hours.
Meanwhile, make the sauce In a small saucepan, combine all of the ingredients and cook over moderately low heat, stirring occasionally, until thickened slightly, about 30 minutes. Let cool slightly. Transfer to a blender and puree until smooth. Transfer to a small bowl, cover and refrigerate until chilled, about 1 hour.
Make the shrimp Prepare an ice bath. In a large saucepan, combine the garlic, lemongrass, jalapeño, bay leaf, lime leaf, salt and spices with 8 cups of water and bring to a boil. Reduce the heat to moderately low, add the shrimp and simmer until just cooked through, about 7 minutes. Drain and transfer the shrimp to the ice bath. Let cool completely. Drain, peel and devein the shrimp, leaving the tail end intact; discard the shells and aromatics.
Serve the shrimp with the drained pickled daikon, cocktail sauce, shrimp chips and basil.
Shrimp chips, a fried cracker, can be found at Asian groceries and on amazon.com.
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