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Poached Shrimp And Crudites With Basil Aioli
Ingredients
- 1 x onion, sliced
- 1/2 x lemon, sliced
- 3 x bay leaf
- 3 stalk parsley
- 1 Tbsp. whole coriander seeds
- 1 tsp black peppercorns
- 1/2 tsp salt
- 2 lb large shrimp, peeled, and, deveined
- 8 ounce asparagus
- 8 ounce rapini, (or possibly broccolini)
- 8 ounce green beans
- 8 ounce yellow beans
- 8 ounce radish
- 8 ounce cherry tomato
- 1 x English cucumber, (12 inches)
- 1 x 8 ounce jicama
- Basil Aioli
- 1/2 c. lightly packed fresh basil, leaves
- 2 clv garlic, chopped
- 1/4 c. extra virgin extra virgin olive oil
- 1 Tbsp. lemon, juice
- 2 tsp anchovy paste
- 1 dsh warm pepper sauce
- 1 c. mayonnaise
Directions
- In saucepan, bring 6 c. (1.5 L) water to boil; add in sliced onion, sliced lemon, bay leaves, parsley stalks, coriander seeds, peppercorns and salt. Reduce heat, cover and simmer for 15 min. Strain into clean saucepan and bring to boil over high heat. Add in shrimp; cook till shrimp are pink and opaque, about 3 min. Drain and let cold.
- Bring large saucepan of salted water to boil. One at a time place asparagus, rapini, green beans, yellow beans, radishes and tomatoes in large sieve; plunge into boiling water and cook just till tender-crisp, 2 to 3 min each. Plunge into ice water to stop cooking. Drain and arrange on paper towel-lined trays. (Make-ahead: Cover with plastic wrap and chill for up to 2 hrs.)
- Cut cucumber lengthwise into quarters, then into 8 long pcs each. Peel and slice jicama. Arrange all vegetables on platter along with shrimp; serve with aioli.
- Basil Aioli:In food processor, pulse together basil, garlic, oil, lemon juice, anchovy paste and warm pepper sauce till smooth; fold in mayonnaise. (Make-ahead: Transfer to bowl; cover and chill for up to 1 day.)
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