Aioli:
1 1/2 cups olive oil
5 tablespoons minced garlic
4 tablespoons paprika
1 teaspoon cayenne pepper
1 cup vegetable oil
3 egg yolks*
1/4 cup lemon juice
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 tablespoon kosher salt
1/2 teaspoon black pepper
Poached shrimp:
1 1/2 cups water
5 bay leaves
3 lemons, juiced
1 cup white wine
2 teaspoons cayenne pepper
3 tablespoons kosher salt
2 pounds shrimp, peeled and deveined, tails left intact
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To make the aioli: Warm the olive oil
over low heat in a large skillet. Add the garlic, paprika,
and cayenne pepper and toast until the garlic is fragrant,
about 3 minutes. Remove the pan from the heat and add the
vegetable oil then transfer the mixture to a measuring cup. |
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Combine the egg yolks, lemon juice,
red wine vinegar, Dijon mustard, salt, and pepper in a food
processor, blender or mixing bowl. Gradually incorporate the
garlic mixture, processing, blending, or whisking
continuously as you emulsify. Chill the aioli thoroughly.
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To poach the shrimp: Combine 1 1/2
quarts of water with 5 bay leaves, the lemon juice, wine,
cayenne pepper and salt in a large saucepan. Bring the
poaching liquid to a simmer over medium-high heat. Add the
shrimp and cook until they are pink, firm and opaque, about
5 minutes. Drain the shrimp and allow them to cool. |
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Put the shrimp in a bowl. Add aioli
and mix well. Spoon the shrimp onto plates and serve. |
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Dressing:
2 cups mayonnaise
1/2 cup commercial chutney
3 tablespoons mild curry powder |
Sandwich:
6 bone-in chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup coarsely chopped walnuts
1/2 cup dark raisins
3/4 cups finely chopped celery
4 croissants |
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To make the dressing: Combine the
mayonnaise with the chutney and the curry powder in a small
bowl. Mix well and set aside |
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To prepare the
sandwiches: Season the chicken breasts with salt and pepper
then put them in a large skillet. Add water to cover. Put a
lid on the skillet and simmer the chicken until it is cooked
through, about 20 minutes. Remove the chicken from the
poaching liquid and refrigerate for at least 1 hour. When
the chicken is chilled remove the skin and cut the meat from
the bones. Dice the meat and place it in a large bowl. Add
the walnuts, raisins, and celery and mix well. Moisten the
salad with the curry dressing. Cut the croissants in half.
Fill each with chicken salad and serve |
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