Mud Bugs (Boiled Shrimp) and Aioli Dip

By The Canadian Living Test Kitchen

41 people added this to their Recipe Box

This recipe makes 24 servings

Nutritional Info
Per piece: about	-
cal	2222 cal
pro	3 g3g pro
total fat	1 g1g total fat
sat. fat	00 sat. fat
carb	00 carb
fibre	00 fibre
chol	22 mg22mg chol
sodium	25 mg25mg sodium
% RDI:	-
calcium	11 calcium
iron	33 iron
vit A	11 vit A

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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.

Ingredients

1 1bottle (341 mL) bottle (341 mL)beer, or 1-1/4 cups (300 mL) sodium-reduced chicken stock
1/2 cup coarsely chopped fennel 1/2 1/2cup cupcoarsely chopped fennel or celery
6 cloves garlic , halved6 6cloves clovesgarlic, halved
1 tsp salt 1 1tsp tspsalt
1 bay leaf 1 1bay leafbay leaves
6 cloves 6 6clovecloves
6 black peppercorns 6 6black peppercornblack peppercorns
24 24large raw shrimp, unpeeled and deveined (about 1 lb/500 g)
Fennel lemon aioli dip
2 tsp fennel seeds 2 2tsp tspfennel seeds
3/4 cup light mayonnaise 3/4 3/4cup cuplight mayonnaise
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1 tbsp extra virgin olive oil 1 1tbsp tbspextra virgin olive oil
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper

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.

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