Shrimp In Green Mayonnaise Recipes

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat. Add the garlic and cook until it softens slightly, about 1 minute. Add the brandy and swirl the pan until the alcohol evaporates. Add the wine and 1/4 cup water and cook to reduce slightly, 3 to 4 minutes. Stir in the parsley, 1/2 teaspoon salt, and pepper to taste. Transfer the mixture to a blender with 2 tablespoons olive oil and puree until smooth. Cover and set aside.
• When ready to serve, heat the remaining 2 tablespoons olive oil in a skillet over high heat. Add the shrimp; cook until just pink, 1 to 2 minutes. Add the green sauce, season with salt and pepper, and warm through. Drizzle with olive oil or water to loosen the sauce. Serve with bread.

Steps:

• Heat oven to 500 degrees. Combine garlic and oil in a small food processor and blend until smooth, scraping down sides as necessary. Add scallions and parsley and pulse until mixture is minced. Toss with shrimp, salt, pepper and chilies.
• Put shrimp in a large roasting pan. Add liquid and place pan in oven. Roast, stirring once, until mixture is bubbly and hot, and shrimp all pink, 10 to 15 minutes. Serve.

Steps:

• Mix mayo, parsley, onions and zest. Add shrimp; toss to coat. Refrigerate at least 1 hour.
• Spoon onto crackers just before serving.

Steps:

• Mix mayo, parsley, capers and oregano in medium bowl.
• Add shrimp; stir gently until well blended. Cover.
• Refrigerate at least 1 hour or until ready to serve.

Steps:

• Whisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise. Taste it. Add lemon juice, salt, and pepper until the balance is to your liking.
• Heat the olive oil in a saute pan. Fry the shrimp until just cooked through and still juicy. Arrange the shrimp on a platter with the mayonnaise in a dish alongside, for dipping.

Steps:

• Preheat oven to 400 degrees.
• Toast baguette slices for 5-7 minutes, or until edges are a nice golden brown. Set Aside.
• Heat butter in a large sauté pan until bubbly. Add garlic and shrimp and sauté two minutes on each side. Place in bowl and set aside.
• Add white wine to the pan and simmer until it has reduced. Add parley and then pour over shrimp.
• Combine all ingredients for green mayonnaise in a bowl and mix thoroughly.
• Spread 1 teaspoon of the mayonnaise on each toast.
• Top each slice with 2 whole cooked shrimp and 2 radish slices.
• Garnish with mâche leaves.

Steps:

• Make aioli: In small bowl, stir together mayonnaise, yogurt, lemon juice, mustard, garlic, and paprika. Set aside.
• In large saucepan, cover potatoes with salted water. Bring to a simmer; cook, partially covered, until fork-tender, 20 to 25 minutes. Drain, and quarter.
• In a medium saucepan, cover carrots with salted water. Bring to a simmer; cook until tender, about 5 minutes. Transfer to a plate with a slotted spoon. Cook beans in the water until tender, 6 to 8 minutes. Transfer to plate. Cook shrimp until pink, 1 to 2 minutes. Drain.
• Divide the aioli among 4 bowls. Arrange eggs, vegetables, and shrimp on plates. Garnish with parsley. Serve warm, with the aioli on the side.

Steps:

• Wash clean the shrimp, drain and pat dry with paper towels and put in a bowl.
• Add salt and baking powder to shrimp and mix. Let sit, covered, for at least one hour and no more than three hours in the refrigerator.
• Meanwhile, mix together the mayonnaise, milk, pineapple and lemon juice in a bowl. Cover and place in the refrigerator and chill one hour, or until the sauce becomes firm.
• Wash the shrimp in cold, running water for three minutes, to cleanse it of the baking powder and salt. Drain and dry with paper towels. Put the shrimp in a bowl.
• Heat the oil to 400 degrees.
• Beat the egg yolk and add to the shrimp, mixing thoroughly to coat. Pour off any excess egg yolk. Now, add the cornstarch to the shrimp and mix.
• Fry the shrimp in the oil for about 3 minutes, or until they turn golden yellow.
• Remove the shrimp and drain on paper towels.
• Mix the shrimp with the mayonnaise sauce, sprinkle sesame seeds on top, if desired, and serve immediately.

Steps:

• Pulse herbs in a blender with lemon juice and 1/2 cup mayonnaise until puréed. Add remaining 1/2 cup mayonnaise, salt, and pepper and blend well.
• Transfer to a bowl and chill, covered, at least 2 hours to allow flavors to blend.

Steps:

• For sauce:
• Finely chop garlic in food processor. Add all remaining ingredients; blend until smooth and pale green. Season sauce to taste with salt and pepper. Transfer sauce to serving bowl. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.)
• For shrimp:
• Fill 2 large bowls with ice water; set aside. Bring very large pot of water to boil over high heat. Add 1/2 cup coarse salt to boiling water; return to boil. Rub shrimp in another large bowl with remaining 1/4 cup salt. Add shrimp to boiling salted water and cook just until cooked through, about 3 minutes (water will not return to boil). Immediately drain shrimp in colander, then quickly divide between prepared bowls of ice water; cool completely. Drain well. Peel and devein shrimp, leaving tails intact. Arrange shrimp on platter. (Can be made 4 hours ahead. Cover and refrigerate.) Serve shrimp with sauce.

Steps:

• Grease rack of broiler pan.
• Thread shrimp on 10-inch skewers and place on rack.
• In a small bowl mix butter, pepper, and paprika; brush half of this mixture over the shrimp.
• Broil shrimp about 8 minutes, 4 inches from the heat, turning and brushing often with the remaining butter mixture.
• To make the herbed mayonnaise, in a small bowl combine mayonnaise, green onion, lemon peel, lemon juice, dillweed, thyme, and parsley.