Classic Salmagundi with Grilled Shrimp

Ingredients

• 3 large egg yolks
• 1 Tbsp. all-purpose flour
• 1 tsp. kosher salt
• 1 tsp. dry mustard
• 1¼ cups half-and-half
• 3 Tbsp. unsalted butter, cut into small cubes
• 2 Tbsp. whole-grain mustard
• 1 Tbsp. chopped fresh chives
• 1 tsp. grated lemon zest plus ¼ cup fresh juice (from 2 lemons), divided
• 1 Tbsp. olive oil
• 1 tsp. garlic salt
• ½ tsp. black pepper
• 1 lb. medium peeled, deveined raw shrimp (about 48 shrimp)
• 1½ cups drained pickled okra pods (or 18 okra pods)
• 6 hard-cooked eggs, peeled and halved lengthwise
• 1 lb. red beefsteak tomatoes, cut into wedges (about 12 wedges)
• 3 oz. mixed baby salad greens
• 3 (2-oz.) pkg. thinly sliced prosciutto
• 2 cups English cucumber slices
• 6 lemon wedges, for serving

Instructions

1. 1Whisk the egg yolks, flour, kosher salt, and dry mustard together in a medium heavy-bottomed saucepan until smooth, then slowly whisk in the half-and-half until fully combined.
2. 2Set the pan over medium heat and cook, stirring constantly with a wooden spoon or flat spatula, until the mixture thickens enough to coat the back of the spoon, about 5 to 7 minutes. Stir constantly here so the eggs don't scramble.
3. 3Take the pan off the heat and pour the mixture through a fine-mesh strainer into a medium metal bowl.
4. 4Whisk the cubed butter, whole-grain mustard, chopped chives, and 2 tablespoons of the lemon juice into the hot mixture.
5. 5Set the metal bowl over a larger bowl filled with ice water and let the dressing cool for about 20 minutes, stirring occasionally.
6. 6Transfer the cooled dressing to a serving bowl and press a piece of plastic wrap directly onto the surface. Chill in the refrigerator for about 30 minutes. The plastic wrap prevents a skin from forming on top.
7. 7Heat a grill to medium-high, between 400°F and 450°F. Toss the shrimp with the olive oil, garlic salt, and black pepper in a medium bowl, then thread the shrimp onto skewers.
8. 8Arrange the skewers on oiled grill grates and cook for 2 to 3 minutes per side until grill marks appear and the shrimp are fully cooked.
9. 9Take the shrimp off the grill, slide them into a medium bowl, and toss evenly with the lemon zest and the remaining 2 tablespoons of lemon juice.
10. 10Build a large serving platter with the grilled shrimp, pickled okra, hard-cooked eggs, tomato wedges, mixed greens, prosciutto, and cucumber slices. Serve alongside the chilled dressing and lemon wedges.

Fast Categories