Peel-and-Eat Shrimp with Herb Aioli
An intriguing alternative to shrimp cocktail, this dish of fresh crustaceans and creamy, aromatic dip makes a wonderful Christmas dinner appetizer.
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Credit: Todd Coleman
INGREDIENTS
2 bay leaves1 tbsp. black peppercorns
2 tsp. whole coriander seeds
8 sprigs fresh parsley
8 whole cloves garlic, plus 3 cloves, mashed into a paste
1 large onion, peeled and quartered
1 lemon sliced, plus 1 tbsp. freshly squeezed juice and wedges for serving
Kosher salt and freshly cracked black pepper, to taste
4 lbs. raw, head-on, shell-on jumbo shrimp
3 egg yolks
2 tbsp. dijon mustard
⅓ cup packed fresh basil leaves
¼ cup packed fresh tarragon leaves
¼ cup packed fresh dill fronds
½ cup canola oil
½ cup olive oil
INSTRUCTIONS
1. Make the shrimp: Place bay leaves, peppercorns and coriander on a piece of cheesecloth and tie it securely closed; place in a large stockpot. Add parsley, whole garlic, onion, sliced lemon, and 5 quarts water; bring to a boil over high heat. Reduce heat to medium high and simmer for 20 minutes. Add shrimp and cook, stirring occasionally, until pink, 4–6 minutes. Drain shrimp, discarding water, vegetables, herbs and spices, and transfer to a serving platter; set aside.2. Make the aioli: Place juice, yolks, dijon, basil, taragon, and dill in a blender. With the lid on and motor running, slowly pour both oils through the spout in the lid until smooth; season with salt and pepper and serve alongside shrimp with lemon wedges.
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