• 4servings
  • 889calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, H, C
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 lemons -- quartered

  3. 1 tablespoon black peppercorns

  4. 2 bay leaves

  5. 1 pound medium shrimp -- shells on

  6. 2 egg yolks

  7. 1 tablespoon dijon mustard

  8. 1 lemon -- juice of

  9. 1 1/2 cups olive oil

  10. 2 teaspoons ground cayenne pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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