Shrimp with Green Banana Cocktail Sauce

Name: Shrimp with Green Banana Cocktail Sauce
Total time: 135 min
Ingredients: 1 pound daikon, peeled and very thinly sliced lengthwise, preferably on a mandoline; 1/2 cup mirin; 1/2 cup unseasoned rice vinegar; 5 Sichuan peppercorns; 2 star anise; 1 tablespoon sugar; 2 teaspoons kosher salt; 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 makrut 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

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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.

By

Bryan Voltaggio

and

Michael Voltaggio

Updated on March 1, 2017

Shrimp with Green Banana Cocktail Sauce — Photo: © John Kernick

Active Time:

1 hrs

Total Time:

2 hrs 15 mins

Yield:

6

Ingredients

PICKLED DAIKON:

1 pound daikon, peeled and very thinly sliced lengthwise, preferably on a mandoline
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

SHRIMP:

4 garlic cloves
2 lemongrass stalks, cut into 2-inch pieces
1 jalapeño, halved lengthwise
1 bay leaf
1 makrut 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

Directions

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.

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.