Shrimp With Tomato Salad & Aioli

By ltrodrigu

Ingredients

• 20 large, head-on, shell-on shrimp
• 1/4 teaspoon red pepper flakes
• Kosher salt
• 2 egg yolks
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 1/2 cups olive oil
• 1/4 cup crème fraîche
• Juice of 1 lemon
• 3 pounds heirloom tomatoes, sliced 1/4-inch thick
• 1 cup panko or homemade breadcrumbs
• 8 large basil leaves, roughly torn

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Rub shrimp with red pepper flakes and a generous pinch of salt. Set aside.

Make Aioli:
In a blender or small food processor, purée yolks, mustard and garlic until smooth. With motor running, slowly drizzle in 1¼ cups oil, adding more once previous drizzle has emulsified, until a thick aioli forms. Transfer to a bowl. Whisk in crème fraîche and season with salt and lemon juice to taste. Set aside.

Set a large, heavy pan over high heat. Once hot, add 2 tablespoons oil. When oil is shimmering but not smoking, add shrimp to pan. Sear on both sides until shrimp color and begin to curl gently, about 3 minutes total.

To serve, distribute tomatoes among 4 plates. Season with salt and remaining oil, and sprinkle panko and basil leaves over top. Arrange shrimp over and alongside tomatoes. Serve with aioli on the side.