Peel-and-Eat Shrimp with Herb Aioli

Name: Peel-and-Eat Shrimp with Herb Aioli
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 2 bay leaves; 1 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 lb. raw, head-on, shell-on jumbo shrimp; 3 egg yolks; 2 tbsp. dijon mustard; 1 ⁄ 3 cup packed fresh basil leaves; 1 ⁄ 4 cup packed fresh tarragon leaves; 1 ⁄ 4 cup packed fresh dill fronds; 1 ⁄ 2 cup canola oil; 1 ⁄ 2 cup olive oil

Serves
serves 6-8

TODD COLEMAN

An intriguing alternative to shrimp cocktail, this dish of fresh crustaceans and creamy, aromatic dip makes a wonderful Christmas dinner appetizer.

Ingredients

2 bay leaves
1 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 lb. raw, head-on, shell-on jumbo shrimp
3 egg yolks
2 tbsp. dijon mustard
¹⁄₃ cup packed fresh basil leaves
¹⁄₄ cup packed fresh tarragon leaves
¹⁄₄ cup packed fresh dill fronds
¹⁄₂ cup canola oil
¹⁄₂ cup olive oil

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Instructions

Step 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.

Step 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.

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.
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.