Shrimp salad profiteroles with lemon garlic aioli
This Shrimp Salad Profiteroles with lemon garlic aioli recipe makes for a lovely lunch idea to enjoy with family and friends. The profiterole pastry serves as the perfect vessel to the shrimp salad and lemon garlic aioli. When you see the profiterole, you might think that they are difficult to make, but worry not as they are easier than you think. To start, place some butter and water in a small saucepan and bring to a boil. Then remove from heat and add some flour and dill. Beat the ingredients thoroughly until the dough forms a ball in the pan. Then set aside to cool for about five minutes. Add the eggs and beat vigorously until the dough becomes smooth and even. Then drop six equal spoonfuls onto an ungreased baking sheet and bake for about 20 minutes, or until the pastry is a nice golden browned color and puffed. Cool on a wire rack completely before splitting and filling with the shrimp salad recipe. The addition of the lemon garlic aioli to the shrimp salad is what gives this recipe its amazing flavor. For the aioli, you will need some real mayonnaise, fresh lemon juice, Dijon mustard, minced garlic, and some cayenne pepper. Combine the dynamite shrimp recipe salad with the garlic aioli. Then spoon the shrimp salad onto the split profiteroles, and garnish with a little more green onion and some sliced almonds. Serve immediately.
When making recipes like this dynamite shrimp recipe or anything with raw seafood you want to follow a few tips. First, wash hands thoroughly with hot soapy water before and after handling any raw seafood. Always thaw frozen seafood in the refrigerator, and never on the counter. You can also thaw seafood in cold water in an airtight plastic bag, be sure to change the water every 30 minutes. If thawing seafood in the microwave, make sure to cook the seafood immediately afterward. Never refreeze seafood that has been previously frozen. Marinate seafood in the refrigerator, not on the kitchen counter. Discard any marinade that was once mixed with raw seafood juices. If you want to use the marinade as a dip or seafood sauce, be sure to bring to a rolling boil first before serving or reserve a portion of it before adding raw seafood. Always keep raw seafood separate from ready-to-eat foods, such as salad ingredients. Never use the same utensils or plates for raw seafood and cooked seafood. Clean and disinfect all surfaces, utensils, and cooking equipment after any contact with raw seafood.
A profiterole, cream puff (as it is known in the U.S., or Choux à la crème is a filled French choux pastry ball that is typically sweet and moist with a filling of whipped cream, pastry cream, or custard. You will also find savory profiterole made, filled with pureed meats, cheeses, and more. Thank you to Melissa for sharing this dynamite shrimp recipe for shrimp salad profiteroles with lemon garlic aioli on the "Chin Deep" recipe site. Some of the other food ideas you will find on the site include drink ideas, salad recipes, main dish and side dish, dressing ideas, dessert recipes and more. *
Nutrition Facts for: Shrimp Salad Profiteroles from Chin Deep
Ingredients: Butter, water, flour, dill, eggs, shrimp, garlic cloves, lemon, vegetable oil, sugar, onion powder, salt, pepper, mayonnaise, lemon zest, mustard.
* The entire recipe has been calculated for 6 servings.
* Percentages (%) are based on a 2000 calorie diet
* Per Serving: Calories 869, Calories from Fat 529, Total Fat 58.8g 90%, Saturated Fat 18.7g 94%, Cholesterol 1458mg 48, Vitamin A 44%, Vitamin C 13%, Calcium 27%, Iron 41%
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