Mud Bugs (Boiled Shrimp) and Aioli Dip
Shrimp are always the centre of attention at a party, so you may want to double this recipe to keep everyone happy. Zipperback shrimp, which are deveined but remain unpeeled, are delicious, but you can also use peeled deveined shrimp.
Servings: 24 pieces
Ingredients:
Mud Bugs (Boiled Shrimp) and Aioli Dip
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per piece: about | - |
| cal | 22 |
| pro | 3 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | trace |
| fibre | trace |
| chol | 22 mg |
| sodium | 25 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 1% |
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1 bottle (341 mL) beer or 1-1/4 cups (300 mL) sodium-reduced chicken stock
1/2 cup (125 mL) coarsely chopped fennel or celery
6 cloves garlic, halved
1 tsp (5 mL) salt
1 bay leaf
6 each whole cloves and black peppercorns
24 large raw shrimp (unpeeled), deveined (about 1 lb/500 g)
Fennel Lemon Aioli Dip:
2 tsp (10 mL) fennel seeds
3/4 cup (175 mL) light mayonnaise
1 tbsp (15 mL) each lemon juice and extra-virgin olive oil
Pinch each salt and pepper
Preparation:
Fennel Lemon Aioli Dip: In small skillet, toast fennel seeds over medium heat, shaking pan often, until fragrant, about 3 minutes. Transfer to clean coffee grinder or mortar and pestle; grind or crush until powdery. Pour into small bowl. Add mayonnaise, lemon juice, oil, salt and pepper; whisk until smooth. (Make-ahead: Cover and refrigerate for up to 2 days.)
In large saucepan, bring 3 cups (750 mL) water, beer, fennel, garlic, salt, bay leaf, cloves and peppercorns to boil; reduce heat and simmer for 10 minutes.
Add shrimp; cover and simmer for 3 minutes. Remove from heat; let stand until shrimp are pink and opaque, about 6 minutes. Strain, discarding solids and reserving liquid for another use. Spread on plate; refrigerate until cold, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Peel shrimp, leaving tail shell intact, if desired. Arrange shrimp and dip on platter.
In large saucepan, bring 3 cups (750 mL) water, beer, fennel, garlic, salt, bay leaf, cloves and peppercorns to boil; reduce heat and simmer for 10 minutes.
Add shrimp; cover and simmer for 3 minutes. Remove from heat; let stand until shrimp are pink and opaque, about 6 minutes. Strain, discarding solids and reserving liquid for another use. Spread on plate; refrigerate until cold, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Peel shrimp, leaving tail shell intact, if desired. Arrange shrimp and dip on platter.
Additional Information
- Tip: This poaching liquid makes great seasoned seafood stock or soup base. Refrigerate for 2 days or freeze for up to 1 month.
Source
Canadian Living Magazine: November 2006
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