Recipe courtesy of Citizen Public House
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Total:
1 hr 15 min
Prep:
25 min
Inactive:
30 min
Cook:
20 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 375 degrees F. 

Heat a large saucepan over medium-high heat; add the anchovies. Cook the anchovies, stirring, until beginning to soften, about 1 minute. Stir in the butter, garlic and 1/4 cup parsley. Cook the anchovy mixture until the butter begins to brown, about 2 minutes. Remove from the heat and stir in the lemon juice. Add the stale bread and toss until coated with the anchovy mixture. Transfer the bread to a large rimmed baking sheet and bake until golden brown, about 10 minutes. Set aside to cool completely. 

Meanwhile, combine the mayonnaise, tomato paste, tarragon, 1/4 cup water and the remaining 1/4 cup parsley in a blender. Blend until smooth; transfer to a bowl and refrigerate until chilled, at least 30 minutes. 

In a medium saucepan, combine the shrimp, bay leaves and peppercorns; add enough water to cover. Bring the water to a simmer and cook the shrimp just until pink, about 4 minutes. Fill a large bowl with ice water and set a medium bowl in the ice bath. Drain the shrimp and transfer the hot shrimp to the inner bowl. Cool the shrimp completely, and then peel and de-vein (discard the shells and tails). 

In small glass jars, divide the lettuce and lime segments. Toss the mayonnaise mixture with the chilled shrimp in a bowl. Divide the shrimp among the jars. Top the shrimp mixture with the anchovy croutons. Serve chilled.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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