from Yankee magazine’s best of new england recipes comes this spectacular technique for shrimp puffs. i feel this recipe rivals any shrimp puff i have ever tasted throughout new england. and, the aioli could be used for any type of fish accompaniment.
the recipe is served at Maine’s Inn at Isle of Haut. the shrimp only take about 30 minutes to prepare.
for the batter, begin with a medium-sized bowl, and whisk together 1 cup all-purpose flour with 1/4 teaspoon salt, and 1 teaspoon baking powder. add some fresh lemon zest, 1 tablespoon parsley flakes, 1 tablespoon of dill and chives, and apply freshly ground black pepper to taste. fresh herbs could be used instead of dried. set this bowl aside.
using fresh lemon juice or store-bought, add enough to milk to make 1/3 cup total in a measuring cup. one lemon usually gives about 1/2 of that quantity. use a fork to whisk one egg into this batter.
combine the two mixtures in the bowl. fold in cleaned shrimp, about one pound.
into an electric skillet, add a small amount of canola oil. when the oil is 350 degrees, slip each shrimp into the pan. it will cook very quickly, within 3 minutes. remove to a quarter sheet pan lined with a paper towel. season with salt at this point to taste. continue to cook the shrimp, and when all have been prepared, serve with the garlic and herb aioli.
to make the aioli, which is nothing more than a flavored mayonnaise or tartar sauce, begin with one cup of low-fat or fat-free mayonnaise. add minced garlic to taste, 1 teaspoon, dill, parsley, chives, chopped shallot, freshly squeezed lemon juice, horseradish, and a few drops of hot sauce if desired. i did not add the hot sauce. chill this aioli until ready to serve. this was a very flavorful dip for the shrimp and my family loved this meal.