Shrimp Salad with Arugula, Asparagus & Saffron Aïoli

Photo credit Franz Scheurer, Sydney Fish Market

Here is another delicious and easy recipe from the Sydney Fish Market.  This recipe can be prepared an hour ahead of  your planned meal time.  Cover, refrigerate it and take out 15 minutes prior to plating and pour on the aioli just before serving. Enjoy!!!

Shrimp Salad with Arugula, Asparagus & Saffron Aïoli
Serves 8

8 cooked large shrimp
1 cup washed and dried or arugula
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
Salt flakes and freshly ground black pepper, to taste
2 bunches thin green asparagus, blanched (see notes)

Saffron Aïoli
Pinch saffron threads, soaked in 1 tablespoon of water for 15 minutes
2 cloves garlic, crushed
1/2 cup whole-egg mayonnaise

Make Saffron Aïoli: whisk saffron mixture and garlic into mayonnaise. Set aside.

Slice shrimp lengthwise and remove the meat from the shells, remove the digestive tract (grey thread) running down the middle of the tail meat. Trim ends of meat and chop the trimmings.

Combine olive oil, lemon juice, salt and pepper and toss with arugula. Mound on a serving platter and arrange asparagus spears and shrimp on top. Drizzle over some of the Saffron Aïoli and serve with remaining Aïoli passed separately.

Notes: If you don’t want to make your own mayonnaise, use one made from whole eggs such as such as Hellman’s.  If asparagus is thick and woody, discard the woody bottom section and peel the spears with a potato peeler. Blanch asparagus in well-salted boiling water for 30 seconds to 1 minute, then refresh in ice water, or cold running water, to stop the cooking.


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