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5 pounds shrimp
1 each water to cover
4 tablespoons old bay Seafood seasoning -- or other shrimp boil seasoning
1 tablespoon salt
1 tablespoon pepper
1/4 cup lemon juice
4 cloves garlic -- peel and smash, then mince very finely
2 each egg yolk
1 dash salt
1 cup olive oil -- greek has the best taste(IMO)
1 tablespoon fresh lemon juice
How To Prepare:
Bring a large kettle of water to a boil with the old bay, salt, pepper and lemon juice in it. Add the shrimp and boil, stiring occasionally, for 10 minutes or until shrimp is cooked and pink. Drain well and put on ice or in the refrigerator to chill for a
bout 2-4 hours.
For the Aioli:
In a large bowl with a hand mixer: beat egg yolks until the become very thick and lemony yellow. This should take 2-4 minutes. Next, beat in the garlic and salt. While beating, add the oil in very slowly -drop by drop almost. After you've added about 1/2
the oil, beat in the lemon juice (and any other seasonings you might like), then continue adding the oil very slowly. Continue to beat until the aoili is 'emulsified' and thick. Chill until time to serve.
To serve: peel the chilled shrinp if desired -or make it a 'peel your own' meal:) Use the chilled aioli in place of tartar or cocktail sauce:)
**personal note: very little of the actual carb count is in the finished product. Most of the carbs come from the seasonings added to the water to boil the shrimp.
Carbs per serving - include all nutritional information if known: