Shrimp with Tomato Salad and Aioli

Shrimp with Tomato Salad and Aioli

Recipe type: entree Yield: 4 Prep time: 20 mins Cook time: 5 mins Total time: 25 mins

Shrimp with Tomato Salad and Aioli

Ingredients:

20        Shrimp – large, head-on, shell-on

1/4 t    Red Pepper Flake

             Kosher Salt – to taste

2           Egg Yolk

1 t         Dijon Mustard

1           Garlic Clove – minced

1 1/2 C Olive Oil

1/4 C    Crème Fraîche

1           Lemon – juiced

3 lb       Heirloom Tomato – sliced 1/4-inch thick

1 C        Panko or homemade breadcrumb

8           Basil Leaf – large, roughly torn

Directions:

1. Rub shrimp with red pepper flakes and a generous pinch of salt.
3. Set aside.
5. Make aioli: In a blender or small food processor, purée yolks, mustard and garlic until smooth.
7. With motor running, slowly drizzle in 1 1/4 cups oil, adding more once previous drizzle has emulsified, until a thick aioli forms.
9. Transfer to a bowl.
11. Whisk in crème fraîche and season with salt and lemon juice to taste.
13. Set aside.
15. Set a large, heavy pan over high heat.
17. Once hot, add 2 tablespoons oil.
19. When oil is shimmering but not smoking, add shrimp to pan.
21. Sear on both sides until shrimp color and begin to curl gently, about 3 minutes total.
23. To serve, distribute tomatoes among 4 plates.
25. Season with salt and remaining oil, and sprinkle panko and basil leaves over top.
27. Arrange shrimp over and alongside tomatoes.
29. Serve with aioli on the side.

Published on July 14, 2020 by Teri Williams