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Shrimps with Mayonnaise

Name: Shrimps with Mayonnaise
Ingredients: 1 Teaspoon Oriental curry powder — Oriental curry powder, source level teaspoon (measure qualifier retained); 1906 source measure retained without conversion; 0.5 Teaspoon Prepared mustard — French mustard; 1906 source measure retained without conversion; 1 Light saltspoon (source measure) English mustard powder — English ground mustard, source 1 light saltspoon; 1906 source measure retained without conversion; source unit: light_saltspoon; 1 Light saltspoon (source measure) Cayenne pepper — Cayenne, source 1 light saltspoon; 1906 source measure retained without conversion; source unit: light_saltspoon; 1 Teaspoon Parsley — Parsley, finely chopped; 1906 source measure retained without conversion; 0.5 Teaspoon Chive — Chives, finely chopped; 1906 source measure retained without conversion; 2 Shallot — Shallots, finely chopped; 0.25 Garlic bean (source count) Garlic — Garlic, source quarter small bean; 1906 source measure retained without conversion; source unit: garlic_bean; 4 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 1 Teaspoon White pepper — White pepper, light measure; 1906 source measure retained without conversion; 0.25 Lemon — Lemon for finely chopped zest; 1 Tablespoon Olive oil — Olive oil, initial; 1906 source measure retained without conversion; 4 Tablespoon White wine vinegar — White-wine vinegar, initial; 1906 source measure retained without conversion; 1 Pasteurized egg yolk — Pasteurized egg yolk equivalent to one fresh yolk; 1 Tablespoon Vinegar — Vinegar; 1906 source measure retained without conversion; 1 Saltspoon (source measure) English mustard powder — English ground mustard, source 1 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon; 2 Saltspoon (source measure) Salt — Salt, source 2 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon; 1 Saltspoon (source measure) Cayenne pepper — Cayenne, source 1 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon; 90 Millilitre Olive oil — Cool olive oil, about three-quarters US gill; 0.25 Lemon — Lemon for juice; 680 Gramme Cooked shrimp — Cooked fresh shrimps, one and a half pounds AS PURCHASED before shelling; 1 Teaspoon Caper — Capers; 1906 source measure retained without conversion; 2 Hard-boiled egg — Cold hard-boiled eggs, quartered; Olive oil — Olive oil for top-up; White wine vinegar — White-wine vinegar for top-up; Lettuce — Cold lettuce leaves for dish lining

Cooked shrimp with three tablespoons No863 dressing, mayonnaise, capers and two quartered eggs.

Type: Appetizer

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

1 Teaspoon Oriental curry powderOriental curry powder, source level teaspoon (measure qualifier retained); 1906 source measure retained without conversion
0.5 Teaspoon Prepared mustardFrench mustard; 1906 source measure retained without conversion
1 Light saltspoon (source measure) English mustard powderEnglish ground mustard, source 1 light saltspoon; 1906 source measure retained without conversion; source unit: light_saltspoon
1 Light saltspoon (source measure) Cayenne pepperCayenne, source 1 light saltspoon; 1906 source measure retained without conversion; source unit: light_saltspoon
1 Teaspoon ParsleyParsley, finely chopped; 1906 source measure retained without conversion
0.5 Teaspoon ChiveChives, finely chopped; 1906 source measure retained without conversion
2 ShallotShallots, finely chopped
0.25 Garlic bean (source count) GarlicGarlic, source quarter small bean; 1906 source measure retained without conversion; source unit: garlic_bean
4 Teaspoon SaltSalt; 1906 source measure retained without conversion
1 Teaspoon White pepperWhite pepper, light measure; 1906 source measure retained without conversion
0.25 LemonLemon for finely chopped zest
1 Tablespoon Olive oilOlive oil, initial; 1906 source measure retained without conversion
4 Tablespoon White wine vinegarWhite-wine vinegar, initial; 1906 source measure retained without conversion
1 Pasteurized egg yolkPasteurized egg yolk equivalent to one fresh yolk
1 Tablespoon VinegarVinegar; 1906 source measure retained without conversion
1 Saltspoon (source measure) English mustard powderEnglish ground mustard, source 1 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon
2 Saltspoon (source measure) SaltSalt, source 2 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon
1 Saltspoon (source measure) Cayenne pepperCayenne, source 1 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon
90 Millilitre Olive oilCool olive oil, about three-quarters US gill
0.25 LemonLemon for juice
680 Gramme Cooked shrimpCooked fresh shrimps, one and a half pounds AS PURCHASED before shelling
1 Teaspoon CaperCapers; 1906 source measure retained without conversion
2 Hard-boiled eggCold hard-boiled eggs, quartered
Olive oilOlive oil for top-up
White wine vinegarWhite-wine vinegar for top-up
LettuceCold lettuce leaves for dish lining

Method

Steps

Step 1
Shell 1.5lb purchased cooked shrimp and record recovered meat; chill safely. Make No863 ONCE. Mash No863 curry, mustards, aromatics, herbs, spices and lemon zest; work in the initial ONE tablespoon oil, then the initial FOUR tablespoons vinegar. Top up with further oil and vinegar in the printed 2:1 ratio to its one-quart mark, strain, refrigerate, shake, and measure only THREE tablespoons FINISHED dressing here. Toss shrimp with exactly THREE TABLESPOONS finished dressing.
Step 2
Wash/dry cold lettuce leaves, line dish and dome shrimp centrally. Make No70 mayonnaise ONCE. Whisk No70 selected pasteurized yolk, vinegar, mustard, salt and cayenne two minutes; add olive oil drop by drop, whisk four minutes, add quarter-lemon juice and whisk one minute. Refrigerate and measure actual finished mayonnaise applied. Spread measured safe finished mayonnaise on shrimp, add one teaspoon capers and eight quarters from two hard-boiled eggs around base.

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