Easy Shrimp Appetizer for Cocktail Hour
As 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 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!
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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.