Shrimp salad with Courchamps Sauce
Making the sauce for this shrimp salad is much like making mayonnaise, except we replace the eggs with shrimp. We love serving this on a bed of watercress or mesclun. This recipe dates to 1834 and was originally made with lobsters poached in Madère. The tomalley and liver were used to create the sauce.
Ingredients
- 1 shallot
- 1 lb Nordic shrimp
- 1 Tbsp Dijon mustard
- 1 tsp Light soya sauce or 5 drops damari miso
- 2 tsp Pastis or Cognac
- Juice of 1 lemon
- ½ cup olive oil
- 1 tsp dry or fresh tarragon
- 2 Tbsp chives, chopped
- 1 Tbsp parsley, chopped
- 1 tsp black pepper, crushed
- Lemon, for garnish
Method
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1
Chop the shallot and put in a blender with ¼ cup of shrimp and Dijon mustard. Reduce to a purée. Add soya sauce, Pastis and lemon juice. Blend well to incorporate fully. Initiate the blender and stream the olive oil to create a light emulsion.
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2
Pour into a bowl then add tarragon, chives, parsley and crushed pepper. Mix well.
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3
Place shrimp on a plate accompanied by Courchamps sauce and lemon wedges.
