Maine Shrimp Puffs

By á-4084

Ingredients

• 1 cup all-purpose flour
• 1/4 teaspoon table salt
• 1 teaspoon baking powder
• Zest of 1 lemon
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1/4 teaspoon freshly ground black pepper
• Juice of 1 lemon
• 1/4 (approx.) cup milk
• 1 large egg
• 1 pound (about 2 cups) raw Maine shrimp, peeled
• Vegetable oil
• Kosher or sea salt
• Quick Garlic & Herb Aioli (see accompanying recipe)
• For best results, make them with sweet Maine shrimp, available only in the winter months. If you can’t find them, substitute any small (51-60 count) shrimp.

Details

Adapted from newengland.com

Preparation

Step 1

In a medium-size bowl, whisk together flour, salt, and baking powder. Add lemon zest, herbs, and pepper. Set aside.
Pour lemon juice into a clear liquid measuring cup, then add enough milk to equal 1/3 cup liquid total. Use a fork to whisk egg into milk/juice mixture.
Add wet ingredients to dry ingredients and mix just until combined. Fold in shrimp.
Into a deep, heavy skillet over medium-high heat, add 2 inches oil. When the oil reaches 350°, slip scant tablespoons of the batter-and-shrimp mixture into it and cook until golden, 2—3 minutes.
Remove to a plate lined with a paper towel, and season with salt while still hot.
Serve with Quick Garlic & Herb Aioli.

Quick Garlic & Herb Aioli
Ingredients

1 cup mayonnaise
2 garlic cloves, freshly minced
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped shallot (or red onion)
1 tablespoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 teaspoon prepared horseradish
Few drops Tabasco

Instructions
Mix all ingredients (add more of each herb to taste if you like). Chill.
Serve alongside Maine Shrimp Puffs.