Shrimp mayonnaise
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Whole bay leaf |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dry mustard |
| ½ | teaspoon | Cayenne -- ground |
| 2 | tablespoons | Unsalted butter |
| 3 | tablespoons | Finely chopped onions |
| 1 | tablespoon | Finely chopped celery |
| 3 | larges | Shrimp -- peeled |
| ¼ | teaspoon | White pepper |
| ¼ | teaspoon | Dried sweet basil leaves |
| ⅛ | teaspoon | Dried thyme leaves |
| 1 | pinch | Dried oregano leaves |
| 1 | Egg | |
| 1¼ | cup | Vegetable oil |
| 2 | teaspoons | Lemon juice |
| 2 | teaspoons | White vinegar |
Directions
SEASONING MIX
FOR MAYONNAISE
Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the butter in a 1-quart saucepan over medium heat. Add the onions and celery; saute for about 1 minute, stirring almost constantly. Turn heat to low and add the seasoning mix and shrimp.
Continue cooking for 5 minutes, stirring frequently and scraping pan bottom as needed. Remove from heat. discard the bay leaf, and let cool for 15 minutes. In a food processor or blender, process the egg for about 30 seconds. Add the shrimp mixture and process a few seconds more. With the machine still running, gradually add the oil in a thin, steady stream, then the lemon juice and vinegar, pushing down the sides once with a rubber spatula. Refrigerate at least 30 minutes before using.
Recipe By P. Prudhomme's Louisiana Kitchen From: Bright Larkin Date: 04-10-95 (11) Cooking