I didn’t taste wasabi for the first time until after I graduated from college. More than 20 years of my life went by without this delightful spicy horseradish passing over my lips. Yes it will clear your sinuses in large quantities, but it hurts so good. Perhaps I’ve been making up for lost time, for now it seems that I am drawn to anything that uses wasabi to heighten flavor. Yes it’s usually the unappreciated middle child on a plate of sushi, but in this recipe it is the star. Sure, you can throw the ingredients together without wasabi and it will be fine. But wasabi will take it from a forgotten dish you eat to avoid awkward conversation at a party to something you crave because it haunts your memories.
This may also be one of the easiest party dips you can pull together. I’m all about maximum flavor with minimum effort. Even my mom, who hates food and cooking, was able to prepare this for a recent party to rave reviews. This is an especially good one for the summer since no actual cooking is involved.
Crunchy Wasabi Shrimp Spread Recipe (serves 8-10 as a party appetizer)
One 8 ounce can sliced water chestnuts, drained and diced
Two 4 ounce cans tiny pink shrimp, drained
3/4 cup wasabi mayonnaise
1/3 cup sweet pickle relish
salt and pepper to taste
gluten-free crackers or toasted baguette for serving
In a medium bowl combine water chestnuts, shrimp, mayonnaise, relish, a dash of salt and pepper. Stir to combine completely. Add salt and pepper to taste (be generous with the pepper).
For a low-fat version, replace mayonnaise with non-fat greek yogurt and 2-3 teaspoons wasabi powder. You could also eliminate the wasabi if you can’t handle the heat, but what would be the fun in that?
Another super easy appetizer to pair with this? Tamari Roasted Almonds.Tweet Pin It
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