Potted Shrimp Croutons with Tomato Mayonnaise

Name: Potted Shrimp Croutons with Tomato Mayonnaise
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 2 to 4 servings
Ingredients: 6 anchovy fillets; 2 tablespoons unsalted butter; 2 cloves garlic, chopped; 1/2 cup chopped fresh parsley, divided; 2 tablespoons lemon juice (from 1 lemon); 1 cup diced stale bread; 1 cup mayonnaise; 1/2 cup tomato paste; 1/4 cup chopped fresh tarragon; 1 pound large, shell-on shrimp (26/30 size); 3 bay leaves; 1 teaspoon whole black peppercorns; 1 head iceburg lettuce, thinly sliced; 2 limes, peeled and cut into segments; Kosher salt and freshly ground black pepper

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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

6 anchovy fillets

2 tablespoons unsalted butter

2 cloves garlic, chopped

1/2 cup chopped fresh parsley, divided

2 tablespoons lemon juice (from 1 lemon)

1 cup diced stale bread

1 cup mayonnaise

1/2 cup tomato paste

1/4 cup chopped fresh tarragon

1 pound large, shell-on shrimp (26/30 size)

3 bay leaves

1 teaspoon whole black peppercorns

1 head iceburg lettuce, thinly sliced

2 limes, peeled and cut into segments

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.
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.
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.
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).
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.