Cold Shrimp With Cayenne Mayonnaise

Course : Shrimp
Serves: 4
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2 medium lemons -- quartered
1 tablespoon black peppercorns
2 pieces bay leaves
1 pound medium shrimp -- shells on
2 large egg yolks
1 tablespoon dijon mustard
1 medium lemon -- juice of
1 1/2 cups olive oil
2 teaspoons ground cayenne pepper

Preparation / Directions:

Place lemon pieces, peppercorns, bay leaves and 1 quart of water into a large saucepan. Bring to a boil, lower heat and simmer for 10 minutes. Add the shrimp and cook just until firm, about 3 to 4 minutes. Drain and set the shrimp aside to cool (discard the other solids). When shrimp is cool, peel, devein and refrigerate until chilled. Combine the egg yolks, mustard and lemon juice in a clean, dry bowl or the container of the food processor, whisking or processing briefly. Add the olive oil in a thin, steady stream, whisking or processing constantly until all of the oil has been used and the mayonnaise has formed. Stir in the cayenne adjusting the amount to taste. Serve with the cold shrimp.


Nutritional Information:

889 Calories (kcal); 86g Total Fat; (84% calories from fat); 25g Protein; 9g Carbohydrate; 279mg Cholesterol; 222mg Sodium

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