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Tuesday, March 7

Shrimp with green banana cocktail sauce

Pickle
Daikon, peeled, very thinly sliced
1 pound
Mirin cooking wine
½ cup
Vinegar, rice, unseasoned
½ cup
Peppercorns, Sichuan
5
Star anise
2
Sugar
1 tablespoon
Salt, kosher
2 teaspoons
Sauce
Banana, green, peeled, cut into ½-inch pieces
1
Ketchup
1 cup
Chili sauce, sweet
½ cup
Horseradish, prepared
3 tablespoons
Lemon juice
2 tablespoons
Shoyu or other soy sauce
1 tablespoon
Shrimp
Garlic
4 cloves
Lemongrass, cut into 2-inch pieces
2 stalks
Jalapeño, halved lengthwise
1
Bay leaf
1
Kaffir lime leaf
1
Salt, kosher
3 tablespoons
Allspice, whole
¼ teaspoon
Coriander seeds
¼ teaspoon
Peppercorns, black
¼ teaspoon
Cinnamon
1 stick
Water
8 cups
Shrimp, extra jumbo
2 pounds
Pickle
  1. Place the daikon in a heatproof bowl. 
  2. In a medium saucepan, bring the mirin, rice vinegar, peppercorns, anise, sugar, and salt to a simmer, stirring to dissolve the sugar. 
  3. Pour the hot brine over the daikon, let cool slightly, then cover and refrigerate for at least 2 hours. 
Sauce
  1. In a small saucepan, combine the banana, ketchup, chili sauce, horseradish, juice, and soy sauce, and cook over moderately low heat until thickened, about 30 minutes; let cool slightly. 
  2. Transfer to a blender, and puree until smooth. 
  3. Transfer to a small bowl, cover, and refrigerate until chilled, about 1 hour. 
Shrimp
  1. Prepare an ice bath. 
  2. In a large saucepan, combine the garlic, lemongrass, jalapeño, bay leaf, kaffir leaf, salt, and spices with the water, and bring to a boil. 
  3. Reduce the heat to moderately low, add the shrimp, and simmer until just cooked through, about 7 minutes. 
  4. Drain and transfer the shrimp to the ice bath; let cool completely. 
  5. 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 fresh basil.

Recipe from Food&Wine Magazine, March 2017.

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