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Epicurious
Bon Appétit

Spicy Shrimp Timbales

By Dominique Macquet

2.5

(4)

At The Bistro of the beautiful Hotel Maison de Ville in New Orleans, chef Dominique Macquet uses crawfish in this Creole starter. We've substituted the more readily available shrimp. Chef Macquet serves garlic toasts alongside.

Recipe information

  • Yield

    Serves 8

Ingredients

2 teaspoons vegetable oil
2 cups finely chopped leeks (dark green parts only)
1 pound uncooked shrimp, peeled, finely chopped
Pinch of dried crushed red pepper
1 cup finely chopped celery
1/2 cup finely chopped dill pickle
1/4 cup plus 2 tablespoons mayonnaise
3 tablespoons finely chopped red onion
3 tablespoons fresh lemon juice
1 tablespoon celery salt
2 teaspoons ground chili powder
2 teaspoons paprika
2 teaspoons granulated garlic

Preparation

  1. Step 1

    Heat 2 teaspoons oil in heavy large skillet over medium-high heat. Add leeks and sauté until brown, about 5 minutes. Add shrimp and crushed red pepper and sauté until shrimp are opaque in center, about 4 minutes. Transfer shrimp mixture to large bowl. Refrigerate until cold.

    Step 2

    Mix all remaining ingredients into shrimp mixture. Place 3-inch-diameter ring mold or empty tuna can with top and bottom removed in center of 1 plate. Spoon scant 1/2 cup shrimp mixture into ring mold. Using back of spoon, spread to sides of mold. Carefully lift off ring mold. Repeat with remaining shrimp mixture on remaining 7 plates.

TagsSouthernAmericanShrimpShellfishSeafoodLeekRoot VegetableVegetableStarterDinnerDairy FreeGluten FreeNut FreeSauteBon Appétit
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