Cold Water Shrimp Salad Sandwich with Lemon Aioli
Servings: 3-4
Ingredients
1 lb (455 g) frozen cold-water shrimp, thawed
1/4 cup (60 ml) chopped celery
1/4 cup (60 ml) yellow pepper
1 tbsp (15 ml) chopped fresh dill
1 cup (250 ml) Lemon Aioli (or enough to reach desired consistency)
salt & pepper
zest of 1 lemon
1 tsp (5 ml) Tabasco (optional)
Mix all the ingredients together and add enough Lemon Aioli to reach the desired consistency. Serve on a buttered bun, such as a ciabatta loaf, with pea shoots or seasonal greens.
Lemon Aioli
1 egg yolk
3/4 cup (175 ml) oil (canola oil recommded)
juice of 1 lemon
1 tsp (5ml) Dijon mustard
salt & pepper
In a heavy mixing bowl, combine the egg yolk with the Dijon mustard. Whisk in the oil, adding only a little at a time until you reach the desired "mayonnaise" consistency. Add the lemon juice and season to taste.
Please Note:
If desired, the egg yolk and oil in the Lemon Aioli recipe can be substituted with a moyonnaise or whipped dressing and similar results will be achieved.
Ingredients
1 lb (455 g) frozen cold-water shrimp, thawed
1/4 cup (60 ml) chopped celery
1/4 cup (60 ml) yellow pepper
1 tbsp (15 ml) chopped fresh dill
1 cup (250 ml) Lemon Aioli (or enough to reach desired consistency)
salt & pepper
zest of 1 lemon
1 tsp (5 ml) Tabasco (optional)
Mix all the ingredients together and add enough Lemon Aioli to reach the desired consistency. Serve on a buttered bun, such as a ciabatta loaf, with pea shoots or seasonal greens.
Lemon Aioli
1 egg yolk
3/4 cup (175 ml) oil (canola oil recommded)
juice of 1 lemon
1 tsp (5ml) Dijon mustard
salt & pepper
In a heavy mixing bowl, combine the egg yolk with the Dijon mustard. Whisk in the oil, adding only a little at a time until you reach the desired "mayonnaise" consistency. Add the lemon juice and season to taste.
Please Note:
If desired, the egg yolk and oil in the Lemon Aioli recipe can be substituted with a moyonnaise or whipped dressing and similar results will be achieved.
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