Serve a steaming pile of large shrimp with shells slit “zipper back” for your guests to peel and dip into the fastest garlicky mayonnaise we could devise. For a doubly cheating version, simply defrost peeled cooked shrimp and serve cold.
Shrimp with cheater aioli
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PREP TIME
10 min
Makes
8 to 10 servings
* PLUS Cooking time: 7 minutes
Ingredients
- 1 cup light mayonnaise
- 2 large garlic cloves , minced
- 2 tbsp finely chopped fresh parsley
- 1/4 tsp cayenne pepper , or fresh-ground black pepper
- 16 cups water
- 1 stalk celery , sliced
- 1 onion , quartered
- 1 carrot , sliced
- 1 sprig fresh thyme
- 1 sprig parsley
- 1 large bay leaf
- 1.5 kg frozen raw large shrimp , or 750 g frozen large peeled, cooked shrimp
Instructions
- To make sauce, stir mayonnaise with garlic, parsley and cayenne. Turn into a pretty dish, cover and refrigerate until ready to serve, up to 2 days.
- In a large saucepan, combine water with celery, onion, carrot and herbs. Bring to a boil over high heat. Add frozen shrimp all at once. (For best flavor, use shrimp right from freezer; do not defrost.) Cover and return water just to a full boil. This takes from 5 to 7 minutes. As soon as water boils, drain shrimp and serve. Or spread shrimp on a tray with shallow sides and immediately place in the refrigerator, uncovered. When thoroughly chilled, cover and refrigerate for up to 1 day. Serve hot or cold shrimp with shells left on. Let guests peel and dip into garlicky mayonnaise.
Nutrition (per serving)
- Calories
- 108,
- Protein
- 20.7 g,
- Carbohydrates
- 0.9 g,
- Fat
- 1.8 g,
- Sodium
- 151 mg.
