Mud Bugs (Boiled Shrimp) and Aioli Dip Mud Bugs (Boiled Shrimp) and Aioli Dip

Image: Yvonne Duivenvoorden | Food Styling: Claire Stancer | Props Styling: Oksana Slavutych

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.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: November 2006


Fennel lemon aioli dip:


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.

Nutritional facts Per piece: about

  • Sodium 25 mg
  • Protein 3 g
  • Calories 22.0
  • Total fat 1 g
  • Cholesterol 22 mg


  • Iron 3.0
  • Calcium 1.0
  • Vitamin A 1.0
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Appetizers & Snacks

Mud Bugs (Boiled Shrimp) and Aioli Dip