Potted Shrimp Croutons with Tomato Mayonnaise

  0.0 – 0 reviews  • Shrimp
Level: Easy
Total: 1 hr 15 min
Prep: 25 min
Inactive: 30 min
Cook: 20 min
Yield: 2 to 4 servings
Level: Easy
Total: 1 hr 15 min
Prep: 25 min
Inactive: 30 min
Cook: 20 min
Yield: 2 to 4 servings

Ingredients

  1. Deselect All
  2. 6 anchovy fillets
  3. 2 tablespoons unsalted butter
  4. 2 cloves garlic, chopped
  5. 1/2 cup chopped fresh parsley, divided
  6. 2 tablespoons lemon juice (from 1 lemon)
  7. 1 cup diced stale bread
  8. 1 cup mayonnaise
  9. 1/2 cup tomato paste
  10. 1/4 cup chopped fresh tarragon
  11. 1 pound large, shell-on shrimp (26/30 size)
  12. 3 bay leaves
  13. 1 teaspoon whole black peppercorns
  14. 1 head iceburg lettuce, thinly sliced
  15. 2 limes, peeled and cut into segments
  16. Kosher salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 375 degrees F. 
  2. 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. 
  3. 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. 
  4. 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). 
  5. 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.

Nutrition Facts

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
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

 

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