By Esther Boateng
Create your own shrimp toast with sautéed shrimp and a garlicky aioli dressing made from scratch. Although it’s easy to make, it does require patience, which is where your food processor comes in handy. You can also whisk the egg manually; either way, you’ll end up with a creamy, flavorful dressing that pairs well with pretty much any dish.
This shrimp mixture tastes delicious on top of warm sourdough toast, but also works well mixed into a simple green salad. If you’re not keen on a garlicky dressing, swap it out for mayonnaise and enjoy similar benefits.
Thyme for Shrimp with Aioli
- 2 garlic cloves, crushed
- 1 egg (fresh farm egg from a trusted source)
- 2 Tbsp. fresh lemon or lime juice
1 cup Dr. Cowan’s Garden Lemon Infused Organic Extra Virgin
1/2 tsp. Dr. Cowan’s Garden Low-Oxalate Greens Powder
1/2 tsp. Dr. Cowan’s Garden Whole-Leaf Dried Thyme or
- 1/4 tsp. Dr. Cowan’s Garden Pepper Salt, or salt to taste
- 1 lb. shrimp
- 2 garlic cloves, crushed (optional)
1 Tbsp. Dr. Cowan’s Garden All Purpose Organ-Based Seasoning
Drizzle Dr. Cowan’s Garden Olive Oil or 1 Tbsp. Dr. Cowan’s
Garden A/2 A/2 Ghee
Ingredients for Aioli:
Ingredients for Shrimp:
Directions for Aioli:
Peel and crush the garlic.
Crack the egg and add it to the food processor, along with the garlic and lemon or lime juice.
Blend until the mixture thickens.
Pour the egg mixture into a bowl.
Very slowly add the oil to the egg mixture as you gently whisk.
Add the Low-Oxalate Greens, crushed thyme, and Pepper Salt.
Adjust the seasonings to taste, if necessary.
Directions for Shrimp:
Add a little olive oil or ghee to a moderately heated pan.
Sauté the shrimp and garlic for a few minutes until no longer pink.
Transfer to a bowl.
Add 1 tablespoon of aioli into the shrimp until everything is evenly distributed.
Serve on a slice of warm sourdough toast, atop a simple green salad, or over a bed of rice.