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AIOLI SHRIMP SALAD WITH TARRAGON
Serves 2-3
Ingredients
-Kosher salt
-8 ounces shrimp (either salad shrimp or 21-25 count shrimp chopped)
-½ cup Aioli recipe (see *Note)
-2 tablespoons celery
-1 ½ tablespoons red onion
-1 teaspoon dried tarragon (1 tablespoon fresh)
-½ teaspoon Old Bay spice
-2 tablespoons celery
-3 teaspoons minced gherkins or sweet relish
-Optional: kick-it-up-a-notch with a garnish of minced red Serrano pepper.
Preparation:
1. Bring a large saucepan of water to a boil. Reduce heat to medium-low; season lightly with salt (optional throw in a bay leaf, a few black peppercorns and a few red pepper flakes)
2. When the water comes to a boil, add the shrimp and poach for 2–3 minutes. Drain and transfer shrimp to a medium bowl of ice water to cool.
3. Whisk aioli, celery, tarragon, red onion, Old Bay spice, and gherkins (or sweet relish) in a medium bowl to blend; season to taste with salt and pepper.
4. Chop the shrimp into small pieces (about 1/3-inch) and add to the bowl with the aioli mixture. Stir to coat. (The shrimp salad can be made 1 day ahead, covered and chilled in the fridge.
Serve the shrimp salad on a bed of lettuce or a toasted roll or slice of good bread.
*Note: If you don’t want to make your own aioli, you can easily make a “quick aioli” which tastes surprisingly like made from scratch aioli.
Quick Aioli
-1/2 cup mayonnaise
-1-2 garlic cloves (finely minced or grated and mashed to a paste with a pinch of salt)
-1 tbs. olive oil
-1/2 teaspoon Dijon mustard (optional)
-3-4 teaspoon fresh lemon juice (to taste)
-Pinch of salt (to taste)
-Freshly ground black pepper (to taste)
Combine the ingredients and mix well.