A wonderful Shrimp Salad with a Roasted Pepper Mayonnaise you make from scratch! See my instructions for how to make mayonnaise by hand - fun & easy - take it slow. Roasted peppers add a lovely color and flavor - veggies and crunch & color.
8largered leaf lettuce leaves1 to serve each portion (optional)
1/3cupmicro celery or microgreens optional, but love!
You will make 1 cup of homemade mayonnaise - using 1/2 cup for this recipe.
Cook the shrimp
Add water half way up a 3 quart pot. When comes to a boil, add the defrosted shrimp and cook, stirring until opaque, cooked through and bright pink - about 4 minutes. THE COOKING TIME will depend on the size of the shrimp. (Smaller shrimp will cook faster.)Drain the shrimp in a colander in the sink; run cold water over until they are very cool. Peel and devein the shrimp (my shrimp have been already deveined - a time saver.)Place in a bowl to fit, cover, and refrigerate while you continue the recipe.
Roasting the Red Pepper
Roast the pepper over a gas flame, turning until charred all over. Place in a paper bag and seal tight. Leave in the bag until it has completely cooled - adds more flavor.Remove the black charred skin in the sink with running water, pushing the skin away; discard the core. Dry very well - cut pepper in half.HALF the pepper will be used for the mayonnaise; the other half used in the salad.
Step-by-Step: How to make Homemade Mayonnaise:
Add the egg yolk into a very clean 2 or 3 cup bowl. Place a damp paper towel on your work surface - add bowl on top - this stops it from slipping!
Measure 1 cup of oil in a 2 cup measuring cup.Add egg yolk to a 2 cup bowl, whisk until light colored, about 30 seconds. With a balloon whisk in hand add oil - just 2 small drops at a time, whisking in-between. DO NOT add more oil at this step - GO SLOW! Continue until about 1/4 cup of oil has been used - drop by drop until the mayonnaise gets thicker - changes to a much lighter color and thicker mass.
Only at this point can you add the oil in a thin stream. For the beginner - go slow drop by drop until really thickened before streaming in the remaining oil.
When all the oil has been absorbed - you will have a beautiful, thick & glossy mayonnaise - Bravo! Add HALF the mayo to a small food processor - save the other half for another recipe (you will be happy to have it!)
Roasted Red Pepper Mayonnaise:
Add HALF the mayo to a small food processor - save the other half for another recipe (you will be happy to have it!)
Add all the remaining ingredients for the Mayo - garlic through 1/2 of the roasted pepper to a small food processor and pulse until well combined and smooth. Refrigerate in a clean container - will thicken in the refrigerator.
Finish the Salad:
Cut the shrimp into large pieces; 3 per shrimp. Alternatively - can cut shrimp (some or all) in half or leave whole. Add to a mixing bowl to fit.
Add half of the Roasted Pepper Mayonnaise (1/4 cup) and mix well. Add celery, roasted pepper strips and corn, mix in.
Serve the Salad:
Add the salad to a large serving bowl - OR line each plate with a nice lettuce leaf, and tip with the Shrimp Salad.Pour remainin 1/4 cup Roasted Red Peper Mayonnaise over the salad.Top with micro celery or microgreens and serve!
* Large Shrimp, I used "colossal" 13 - 15 a pound; defrosted This recipe may not be reproduced without the consent of its author, Karen Sheer.