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Marinated Shrimp with Artichokes
Louisiana white shrimp appear in late summer and fall. I believe they are the world's best shrimp. Here's a chilled shrimp dish that qualifies, I suppose, as Creole antipasto. It's pretty good as is, served chilled. Or you can toss it with greens or with cooked, chilled pasta as a salad.
Sauce:
- 1/2 cup Creole mustard
- 2 eggs
- 1/2 Tbs. salt
- 1/3 tsp. red bell pepper, finely chopped
- 1 cup vegetable oil
- 1/4 cup tarragon vinegar
- 3/4 cup chopped parsley
- 1 cup chopped green onion
- 3/4 cup chopped chives
- 2 Tbs. salt
- Juice of 1/2 lemon
- 1 Tbs. liquid crab boil
- 2 lbs. medium-large shrimp, peeled
- 2 cans artichoke hearts, drained and quartered
1. Mix the mustard, eggs, salt, and red pepper in a food processor. (You can also use a wire whisk in a bowl.) Add the oil a few drops at a time while continuing the blend the egg mixture. When the mixture begins to thicken, increase the oil addition to a thin stream. Blend until well mixed. Add the vinegar, green onions, chives, and parsley.
2. Bring one quart of water to a rolling boil in a saucepan, with the salt, lemon juice, and crab boil. After the water has boiled for three minutes, add the shrimp. When the water returns to a boil, turn off the heat and allow the shrimp to steep in the water for about four minutes--until they're pink and firm. (When you first wonder whether the shrimp are cooked, that's when they are.) Strain out the shrimp and allow them to cool for a few minutes.
3. Blend the shrimp and the artichokes into the sauce. Cover the bowl and put it into the refrigerator to marinate for at least one hours. Serve tossed with salad greens, tomatoes, or chilled pasta--or all by itself.
Serves eight appetizers.