Easy Shrimp Appetizer for Cocktail Hour
Appetizer · David Scott Allen · Provencal Recipes · TasteAs always, David’s take on tradition and nostalgia is deliciously engaging and humorous. Follow his revival of l’apero with this fabulous and easy shrimp cocktail that is bound to delight everyone.
Zucchini and Shrimp Fritters, Saffron Mayonnaise
Crispy fried zucchini and shrimp fritters topped with a fresh and creamy saffron mayonnaise.
Ingredients
Zucchini and Shrimp Fritters
- 8 oz zucchini (courgette) small
- Salt
- 8 oz raw shrimp peeled and deveined
- 1 large egg
- 2 tbsp flour
- 2 tbsp milk
- 1 tbsp fresh tarragon chopped
- olive oil for frying
- 3-4 tbsp saffron mayonnaise for garnish
- 3-4 fresh chives chopped, for garnish
Saffron Mayonnaise
- 1 large egg
- 2 tsp lemon juice
- 1 1/2 tsp Dijon mustard
- 1 tsp saffron threads compacted
- 3 tbsp extra virgin olive oil
- 1/2 tsp Salt
- 1/4 tsp freshly ground black pepper preferably white pepper
- 1 cup canola oil
Instructions
Zucchini and Shrimp Fritters
- Grate the zucchini using the large holes of a box grater into a colander lined with a linen towel.
- Sprinkle with a little salt, toss, sprinkle with more salt, and toss again.
- Set aside for 10 minutes to sweat.
- Dice the shrimp, and set aside.
- In a medium bowl, blend together the egg, flour, and milk.
- Using the linen towel, squeeze the zucchini to release the accumulated water.
- Add the zucchini to the egg batter along with the diced shrimp and the chopped tarragon.
- Using a large nonstick skillet, heat 2 tablespoons oil over medium-high heat.
- Use a tablespoon to make the fritters, dolloping them directly into the heated oil as you go.
- Flatten them with the back of the spoon. Do not overcrowd the pan.
- Cook for 2 minutes per side, or until deep golden brown.
- Remove fritters to paper towels to remove any excess oil, then serve on a decorative platter.
- Top each with a small dab of saffron mayonnaise, and sprinkle with a few chopped chives.
- Wipe the skillet clean and repeat the process with new oil and any remaining batter.
Saffron Mayonnaise
- In the bowl of a food processor fitted with the steel blade, combine the egg, lemon juice, mustard and saffron.
- Pulse to combine and let sit a minute.
- Add the olive oil, salt, and pepper and pulse again to mix.
- Then, with the machine running, slowly and in a very steady stream no wider than 1/8-inch, pour in the canola oil.
- By the time the oil is used up, you should have a perfect mayonnaise.
- You will need a couple of tablespoons for this recipe.
Notes
The saffron mayo can be used right away, but if refrigerated for a few hours or overnight, the flavors will meld and seem richer.Refrigerate the remainder for another use (it makes a great egg, potato, shrimp, or chicken salad).Makes 1 1/2 cups.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Try this Bruschetta with Beet and Goat Cheese from Café Brun
February 7, 2023
Café Brun’s new owner Ben shares this brilliantly simple roast beetroot and goat cheese bruschetta recipe. Café Brun in Antibes celebrates the “bon vivant” with generous Mediterranean cuisine, drinks made with love and a mischievous spirit. The atmosphere is relaxed and friendly…perfect for lounging over a chilled glass of rosé, watching the world go by. …
Zucchini Rolls a Vegetarian Cooking Class
March 29, 2021
Simple to prepare, these zucchini rolls bring together the abundant produce of Provence with the wonderful cheeses of Italy. Prepare the dish as a vegetarian main course, or as a side dish with a protein of your choice. I like to think of it as a lasagna without the noodles. These zucchini rolls were included …
Classy Brunch Recipe L’Oeuf Parfait, with Porcini mushrooms and Parmesan cream
April 19, 2018
Way better than scrambled eggs! L’Oeuf Parfait, sautéed porcini mushrooms and parmesan cream is a serious upgrade to your brunch eggs. This absolutely perfect egg is slow cooked to perfection. You can also enjoy it as an appetizer or with a side salad for a light lunch. I'm sure you'll think it is eggcellent! …
Provençal Aioli Dip and Crudité Grazing Platter a Tapas Style Appetizer
August 20, 2018
Sofia and Kate the chef and baker behind “WeAreCookandBaker” have taken a Provençal aioli dip (garlic mayonnaise) and developed a bright, refreshing tapas-style appetizer. In Provence, many restaurants serve a typical aioli on Fridays (le grande aïoli), a dish that features steamed cod, potatoes, carrots, green beans and a healthy serving of garlic mayonnaise dip. …
5 Comments
Thanks for sharing this recipe, Caroline! The best part is that there will be leftover saffron mayonnaise which can be used in so many ways, including with a bouillabaisse.
great fritters but I didn’t have time to make the mayonnaise so used rouille instead – it was fabulous.
HI Jan: I am sure those shrimp appetizers are delicious! Thanks for sharing.
I agree – using the Rouille was a perfect way to do this, Jan!
It sounds like a perfect variation.