Friday March 06, 2015SUBSCRIBE
New Jersey Monthly Magazine
| |     

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

Do you like this story?

Shrimp Cocktail with Wasabi Mayo
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




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


1 tsp. kosher salt


1/2 cup mayonnaise


1 teaspoon wasabi






Extra virgin olive oil






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



Related Articles:

English Pea Soup
Tuna Ceviche
Dessert Empanadas
Sweet Chorizo Appetizer
Pulpo ala Plancha
Crispy Salmon with Roast Shallot Vinaigrette
Spicy Sausage Crostini

If you like this article please share it.

Web Analytics