Dinner: Potted Shrimp Croutons with Tomato Mayonnaise

This recipe includes superfoods such as:

Lemon

Health benefits of Potted Shrimp Croutons with Tomato Mayonnaise

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

6 anchovy fillets
2 tablespoons unsalted butter
2 cloves garlic, chopped
1/2 cup chopped fresh parsley, divided
2 tablespoons lemon juice (from 1 lemon)
1 cup diced stale bread
1 cup mayonnaise
1/2 cup tomato paste
1/4 cup chopped fresh tarragon
1 pound large, shell-on shrimp (26/30 size)
3 bay leaves
1 teaspoon whole black peppercorns
1 head iceburg lettuce, thinly sliced
2 limes, peeled and cut into segments
Kosher salt and freshly ground black pepper

Instructions

Preheat the oven to 375 degrees F.
Heat a large saucepan over medium-high heat; add the anchovies. Cook the anchovies, stirring, until beginning to soften, about 1 minute. Stir in the butter, garlic and 1/4 cup parsley. Cook the anchovy mixture until the butter begins to brown, about 2 minutes. Remove from the heat and stir in the lemon juice. Add the stale bread and toss until coated with the anchovy mixture. Transfer the bread to a large rimmed baking sheet and bake until golden brown, about 10 minutes. Set aside to cool completely.
Meanwhile, combine the mayonnaise, tomato paste, tarragon, 1/4 cup water and the remaining 1/4 cup parsley in a blender. Blend until smooth; transfer to a bowl and refrigerate until chilled, at least 30 minutes.
In a medium saucepan, combine the shrimp, bay leaves and peppercorns; add enough water to cover. Bring the water to a simmer and cook the shrimp just until pink, about 4 minutes. Fill a large bowl with ice water and set a medium bowl in the ice bath. Drain the shrimp and transfer the hot shrimp to the inner bowl. Cool the shrimp completely, and then peel and de-vein (discard the shells and tails).
In small glass jars, divide the lettuce and lime segments. Toss the mayonnaise mixture with the chilled shrimp in a bowl. Divide the shrimp among the jars. Top the shrimp mixture with the anchovy croutons. Serve chilled.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.