Shrimp Cocktail with Wasabi Mayo

“This is a very easy dish to prepare and does not take more than 15 minutes,” says Zod Arifai, executive chef/co-owner of Daryl in New Brunswick. “It can be prepared ahead of time and kept in the refrigerator. We use size U12 (super colossal) shrimp. Most markets sell the extra-jumbo size (16-20 count).”

Posted March 21, 2012

Photo by Erik Rank.

“This version is a little simpler than what we serve in the restaurant. There we add rings of peeled, cored pear, which you can add also, if you like.”

Serves:  4

Ingredients:

16 raw large shrimp  (U12 or 16-20 count)

1 tsp. kosher salt

1/2 cup mayonnaise

1 teaspoon wasabi

Avocado

Radish

Extra virgin olive oil

Lemon

Preparation:

For the Shrimp:

Heat 2 quarts water and salt to 180 degrees. Slowly drop shrimp into water. Turn off heat, and let sit in water for about 8 minutes. Do not boil shrimp; they should be gently poached to remain succulent. Strain the shrimp and let cool.

For the Mayonnaise:

Mix mayonnaise and wasabi. Refrigerate.

To Plate:

Cut avocado to desired shape.

Slice or quarter radish.

Add 1/2 Tbs. wasabi mayo to plate and smear.

Add avocado to plate, scattered.

Place 4 shrimp on each plate

Scatter radish all over.

Drizzle with olive oil and fresh lemon juice

Enjoy!