Bay Shrimp on Belgian Endive

Bay Shrimp on Belgian Endive
Photo by James Carrier

Ingredients

  • 1 small clove garlic, minced
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 large egg
  • Freshly ground black pepper
  • 4 tablespoons finely chopped flat-leaf parsley
  • 3 to 4 large heads red or green Belgian endive, or a combination
  • + 5 more ingredients
    • 1 cup mild extra-virgin olive oil
    • 1 teaspoon finely chopped fresh thyme
    • ½ to 3/4 tsp. red pepper flakes
    • 1 pound cooked bay shrimp, rinsed and drained
    • ½ teaspoon coarse salt, plus more to taste

1. Whirl egg, 1/2 tsp. salt, garlic, and mustard in a food processor until smooth. Add oil, drop by drop at first and then in a slow stream once mixture has begun to emulsify. Whirl until mixture is thick, then add red pepper flakes and lemon juice and pulse to combine. Chill aioli, covered with ...

View full recipe at My Recipes

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