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 

Bryan Voltaggio
Michael Voltaggio
March 2017

Gallery

Credit: © John Kernick

Recipe Summary

active:
1 hr
total:
2 hrs 15 mins
Yield:
6
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Ingredients

PICKLED DAIKON:
COCKTAIL SAUCE:
SHRIMP:

Directions

Instructions Checklist
  • 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.

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  •  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.

Make Ahead

The pickled daikon and the cocktail sauce can be refrigerated for up to 1 week.

Notes

Shrimp chips, a fried cracker, can be found at Asian groceries and on amazon.com.

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