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).”

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



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