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Shrimp in a Pouch with Lemon Mayonnaise Recipe

   
 

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     Shrimp in a Pouch with Lemon Mayonnaise

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
20 large shrimp
1 pound small waxy potatoes
Kosher salt and freshly ground black pepper
1 bunch scallions or spring onions, washed and thinly sliced crosswise
3 cloves garlic–2 finely chopped, 1 grated on a microplane
2/3 cup extra virgin olive oil
Zest and juice of 1 scrubbed lemon (about 2 tablespoons of juice)
2 teaspoons dried oregano
1 hot pepper–jalapeno or serrano, thinly sliced and most seeds discarded
 
16 pitted Kalamata olives, pitted and cut into quarters
2 ounces feta
1 large egg, at room temperature
1/4 cup canola oil
1/4 cup coarsely chopped parsley

Instructions
Preheat the oven to 400º. Peel and devein the shrimp. Scrub the potatoes and slice 1/8-inch thick. A mandoline makes easy work of this. Put into a bowl, season with salt and pepper. Then add the scallions, 1 of the chopped cloves of garlic and 2 tablespoons of olive oil. Toss well. Arrange 4 sheets of parchment on the counter. We used parchment from a roll 15 inches wide, tearing off sheets about 18 inches long. In the center of each sheet arrange a 6-inch circle of evenly stacked potatoes. If potatoes are unevenly stacked, they won’t cook at the same rate.
Put the shrimp in the bowl, add the other clove of chopped garlic, a tablespoon of olive oil, 2/3 of the lemon zest, 1 tablespoon of the lemon juice, the oregano and the hot pepper. Season lightly with salt and then give everything a good stir. Both the feta and olives (added in a minute) have a high salt content. Arrange 5 shrimp in a single layer on top of the potatoes. Sprinkle with olives and feta (not the parsley). Carefully pull corners together above the bundle, then pinch and twist to form a pouch. Secure the throat of each pouch with a piece of butcher’s twine. Slide the bundles on to a sheet pan and bake 15 minutes. While the bundles are baking, make the mayonnaise. Allow to rest 5 minutes. Open a bundle and check to make sure everything’s done. Open the other bundles and sprinkle all of them with parsley. Drizzle each serving with with the lemon mayonnaise and serve, with extra mayo on the side.
Directions for mayonnaise- Separate the egg. Refrigerate the white for tomorrow’s omelet. Put the yolk, the remaining lemon zest, the remaining tablespoon of lemon juice and 1 teaspoon water into a small bowl and whisk until frothy. Starting one drop at a time, whisk in the canola oil. Make sure the previous drop is completely incorporated before adding the next. If this is your first time, go slow. You can speed up a bit once things have thickened. After finishing the canola oil, whisk in the remaining olive oil in a thin stream. By this time the emulsion should have thickened up to the texture of heavy cream. Add the grated garlic clove. Taste and adjust seasonings, adding lemon juice, pepper and salt if necessary.


Originally Submitted
7/11/2013





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