Recipe courtesy of Citizen Public House
Potted Shrimp Croutons with Tomato Mayonnaise
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 665
- Total Fat
- 53
- Saturated Fat
- 11
- Carbohydrates
- 24
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 30
- Cholesterol
- 225
- Sodium
- 1025
- Total: 1 hr 15 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 20 min
Ingredients
6 anchovy fillets
2 tablespoons unsalted butter
2 cloves garlic, chopped
1/2 cup chopped fresh parsley, divided
2 tablespoons lemon juice (from 1 lemon)
1 cup diced stale bread
1 cup mayonnaise
1/2 cup tomato paste
1/4 cup chopped fresh tarragon
1 pound large, shell-on shrimp (26/30 size)
3 bay leaves
1 teaspoon whole black peppercorns
1 head iceburg lettuce, thinly sliced
2 limes, peeled and cut into segments
Kosher salt and freshly ground black pepper
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.