Garlic Shrimp Mayonnaise was born when my Aunt Lorna had of a bit of
leftover shrimp after making shrimp fritters. She chopped the shrimp and
added it to mayonnaise with some celery, onion, and seasonings, then
served it with the shrimp fritters. The mayonnaise was an even bigger hit
than the shrimp fritters for which it was the accompaniment!
Yield: About 3 Cups
- 3 cups top-quality mayonnaise
- 3/4 cup finely chopped cooked shrimp
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onions
- 4 cloves garlic, minced
- 2 tablespoons white wine vinegar
- 1 1/2 teaspoons brown mustard (Cajun or Creole mustard)
- 3/4 teaspoon salt (more or less after tasting--depending on saltiness of
- 1 teaspoon dried thyme
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon white pepper
Do not allow to stand at room temperature for more than an hour or two, especially if using homemade mayonnaise.
BONUS TIP: This sauce is versatile and delicious, and could also be used on hot cooked vegetables, as a dressing for salad, or as a dip for vegetables, crackers or crostini.
BONUS TIP: Try thinning out the mayonnaise with milk (and a bit of fresh lemon juice if appropriate, after tasting it) and serve it as a dip for vegetables.