Shrimp with Tomato Salad and Aioli


Shrimp with Tomato Salad and Aioli

Recipe type: Yield: 4 Prep time: Cook time: Total time:

Shrimp with Tomato Salad and Aioli


20        Shrimp – large, head-on, shell-on

1/4 t    Red Pepper Flake

             Kosher Salt – to taste

2           Egg Yolk

1 t         Dijon Mustard

1           Garlic Clove – minced

1 1/2 C Olive Oil

1/4 C    Crème Fraîche

1           Lemon – juiced

3 lb       Heirloom Tomato – sliced 1/4-inch thick

1 C        Panko or homemade breadcrumb

8           Basil Leaf – large, roughly torn


  1. Rub shrimp with red pepper flakes and a generous pinch of salt.
  2. Set aside.
  3. Make aioli: In a blender or small food processor, purée yolks, mustard and garlic until smooth.
  4. With motor running, slowly drizzle in 1 1/4 cups oil, adding more once previous drizzle has emulsified, until a thick aioli forms.
  5. Transfer to a bowl.
  6. Whisk in crème fraîche and season with salt and lemon juice to taste.
  7. Set aside.
  8. Set a large, heavy pan over high heat.
  9. Once hot, add 2 tablespoons oil.
  10. When oil is shimmering but not smoking, add shrimp to pan.
  11. Sear on both sides until shrimp color and begin to curl gently, about 3 minutes total.
  12. To serve, distribute tomatoes among 4 plates.
  13. Season with salt and remaining oil, and sprinkle panko and basil leaves over top.
  14. Arrange shrimp over and alongside tomatoes.
  15. Serve with aioli on the side.

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