Potted Shrimp Croutons With Tomato Mayonnaise Recipes

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POTTED SHRIMP



Potted Shrimp image

Provided by Food Network Kitchen

Categories     condiment

Time 6h20m

Yield 6 to 8 servings

Number Of Ingredients 8

2 sticks unsalted butter
4 cloves garlic, finely chopped
1/2 pound raw medium shrimp, peeled, deveined and chopped (about 1 cup)
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1 tablespoon chopped flat-leaf parsley leaves, plus extra whole leaves for garnish
Crackers or thinly sliced French baguette, toasted, for serving

Steps:

  • 1. Melt all but 2 tablespoons of the butter in a medium saucepan over medium-low heat without boiling, about 4 minutes, and skim off any foam that rises to the surface. Remove from the heat and set aside.
  • 2. Melt the remaining 2 tablespoons butter over medium heat in a medium skillet. Cook the garlic, stirring, until fragrant, 1 minute. Add the shrimp and cook, stirring frequently, until starting to turn pink, about 2 minutes. Pour in the wine and cook, stirring, until the liquid is nearly completely evaporated, about 3 minutes. Pour in the lemon juice and cook 1 minute longer. Stir in the salt and clarified butter and remove from the heat.
  • 3. Spoon the shrimp into a small baking dish. Stir in the parsley and pour the melted butter from the skillet over the shrimp just to cover. Reserve any remaining butter in the refrigerator. Chill the shrimp until the butter is solid, 2 hours.
  • 4. Pulse the shrimp mixture in a food processor until pureed. Return the mixture to the baking dish. Warm the refrigerated reserved butter in the microwave just until liquefied, about 10 seconds. Pour over the shrimp to cover and refrigerate 3 hours or overnight.
  • 5. Remove the dish from the refrigerator 1 hour before serving. Spread on crackers or toasted baguette slices and garnish with additional parsley.

CHILLED SHRIMP AND CHOPPED-TOMATO SALAD WITH CRISP GARLIC CROUTONS



Chilled Shrimp and Chopped-Tomato Salad with Crisp Garlic Croutons image

Chilled shrimp is a party favorite. Here, the shellfish is combined with a chopped salad and garlicky croutons.

Provided by Martha Stewart

Categories     Shrimp Recipes

Number Of Ingredients 18

3 quarts water
2 tablespoons coarse salt, plus more for seasoning
1/4 teaspoon whole peppercorns
1 teaspoon paprika
2 dried bay leaves
2 tablespoons freshly squeezed lemon juice
2 pounds large shrimp, peeled and deveined
5 garlic cloves
2 red bell peppers, seeds and ribs removed
4 ripe beefsteak tomatoes (about 1 3/4 pounds)
1 medium cucumber, peeled, seeded, and cut into 1/4-inch dice
1 green bell pepper, seeds and ribs removed, cut into 1/4-inch dice
1/2 small red onion, finely diced (about 3/4 cup)
2 tablespoons roughly chopped fresh marjoram or oregano
2 tablespoons plus 1 teaspoon red-wine vinegar
1/2 cup extra-virgin olive oil, plus more for drizzling, if desired
6 slices rustic bread, crusts removed, cut into 1/2-inch cubes (about 2 1/2 cups)
Freshly ground black pepper

Steps:

  • Prepare an ice bath; set aside. In a 5-quart stockpot, combine the water with 2 tablespoons salt, peppercorns, paprika, bay leaves, and lemon juice; bring to a boil. Reduce heat to medium; simmer 5 minutes. Add shrimp; stir once. Cook until shrimp are pink and opaque, about 1 1/2 minutes. With a large sieve, transfer shrimp to ice bath. Chill thoroughly, at least 2 minutes, and drain in sieve. Cut each shrimp in half crosswise. Place in a bowl, cover with plastic wrap, and refrigerate until ready to use.
  • In a food processor fitted with the metal blade, chop garlic. Remove 2 teaspoons; set aside. Quarter 1 red pepper and 1 tomato; add to remaining garlic in processor. Pulse until a coarse puree forms. Pour into a large mixing bowl.
  • Cut remaining red pepper and 3 tomatoes into 1/4-inch dice, and add to bowl along with cucumber, green pepper, red onion, marjoram, vinegar, and 1/4 cup olive oil; stir to combine.
  • Meanwhile, in a large saute pan, heat 2 tablespoons olive oil over medium heat, and fry half the bread cubes until they just begin to turn crisp and golden brown, about 3 minutes. Add half the reserved chopped garlic and a pinch of salt; cook, stirring frequently, until garlic is fragrant and bread cubes are golden brown, about 1 minute more. Transfer to a large plate, and repeat process with remaining garlic and bread cubes. Just before serving, toss the shrimp and half the croutons into salad mixture, season with salt and pepper, and drizzle with more olive oil, if desired. Serve remaining croutons on the side or on top of each portion.

SHRIMP IN MAYONNAISE



Shrimp in Mayonnaise image

Provided by Food Network

Yield 24 bites with about 1 cup/250 ml sauce

Number Of Ingredients 8

1 egg yolk, at room temperature
Pinch salt
2 teaspoons grainy Dijon mustard
About 1 cup/250 ml grapeseed, vegetable, canola, or peanut oil
Lemon juice, to taste
Pinch white pepper
1 tablespoon olive oil, for frying
24 shrimp, peeled, but with tail intact

Steps:

  • Whisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise. Taste it. Add lemon juice, salt, and pepper until the balance is to your liking.
  • Heat the olive oil in a saute pan. Fry the shrimp until just cooked through and still juicy. Arrange the shrimp on a platter with the mayonnaise in a dish alongside, for dipping.

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