• 3d892524c6417d75bc8e77c6efff9eed

Shrimp With Lemon Mayonnaise

The creaminess of the mayonnaise and the flavor of the herbs are the perfect combination for the shrimp! If you are looking for something different, this is it ... nice and bright!

Prep
Cook
Serves 4people
Ingredients
20
large shrimp
1
lb small waxy potatoes
kosher salt and freshly ground black pepper
1
bunch scallions or spring onions, washed and thinly sliced crosswise
3
clove garlic–2 finely chopped, 1 grated on a micro-plane
2/3
cup extra virgin olive oil
zest and juice of 1 scrubbed lemon (about 2 tablespoons of juice
2
tsp dried oregano
16
pitted kalamata olives, pitted and cut into quarters
2
oz feta
1
large egg, at room temperature
1/4
cup canola oil
1/4
cup coarsely chopped parsley
Directions
1.
Preheat the oven to 400º.
2.
Remove vein from the shrimp.
3.
Scrub the potatoes and slice 1/8-inch thick. A mandolin makes easy work of this. Put into a bowl, season with salt and pepper. Then add the scallions, 1 of the chopped cloves of garlic and 2 tablespoons of olive oil. Toss well.
4.
Arrange 4 sheets of parchment on the counter. I use parchment from a roll 15 inches wide, tearing off sheets about 18 inches long. In the center of each sheet arrange a 6-inch circle of evenly stacked potatoes. If potatoes are unevenly stacked, they won’t cook at the same rate.
5.
Put the shrimp in the bowl, add the other clove of chopped garlic, a tablespoon of olive oil, 2/3 of the lemon zest, 1 tablespoon of the lemon juice, and the oregano. Season lightly with salt and then give everything a good stir. Both the feta and olives (added in a minute) have a high salt content.
6.
Arrange 5 shrimp in a single layer on top of the potatoes. Sprinkle with olives and feta (not the parsley). Carefully pull corners together above the bundle, then pinch and twist to form a pouch. Secure the throat of each pouch with a piece of butcher’s twine. Slide the bundles on to a sheet pan and bake 15 minutes. While the bundles are baking, make the mayonnaise. Allow to rest 5 minutes. Open a bundle and check to make sure everything’s done. Open the other bundles and sprinkle all of them with parsley.
7.
Drizzle each serving with with the lemon mayonnaise and serve, with extra mayo on the side.
8.
Directions for mayonnaise:
9.
Separate the egg. Refrigerate the white for tomorrow’s omelet.
10.
Put the yolk, the remaining lemon zest, the remaining tablespoon of lemon juice and 1 teaspoon water into a small bowl and whisk until frothy. Starting one drop at a time, whisk in the canola oil. Make sure the previous drop is completely incorporated before adding the next. If this is your first time, go slow. You can speed up a bit once things have thickened.
11.
After finishing the canola oil, whisk in the remaining olive oil in a thin stream. By this time the emulsion should have thickened up to the texture of heavy cream. Add the grated garlic clove. Taste and adjust seasonings, adding lemon juice, pepper and salt if necessary.
12.
Notes: *** It may look like a lot of ingredients and directions but it is not. This is straight forward, easy and worth every bit of effort! *** I do recommend that you make the mayonnaise, but if you feel it may be a little bit daunting for you, you can just use a good prepared mayonnaise and add some fresh squeezed lemon juice and a little garlic to it. (I recommend Hellman's).

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