Recipe courtesy of Citizen Public House
Recipe courtesy of Citizen Public House
Watch how to make this recipe.
Potted Shrimp Croutons with Tomato Mayonnaise
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- Level: Easy
- Total: 1 hr 15 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 20 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 665
- Total Fat
- 53 g
- Saturated Fat
- 11 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 30 g
- Cholesterol
- 225 mg
- Sodium
- 1025 mg
- Level: Easy
- Total: 1 hr 15 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 20 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 665
- Total Fat
- 53 g
- Saturated Fat
- 11 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 30 g
- Cholesterol
- 225 mg
- Sodium
- 1025 mg
Ingredients
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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.
