Fine Cooking Magazine - November/December 2020

Servings: 6 to 8

Le grand aïoli is a classic French Provençal dish that’s basically garlicky aïoli surrounded by colorful, assorted crudités. This recipe subs in a heavy-on-the-herbs but still garlicky mayo-based dip that’s more ranch in style than its French cousin. Choose whatever vegetables are beautiful and in season, and add shrimp for an appetizer that veers heartily toward entrée.

Ingredients

3/4 cup mayonnaise
3/4 cup crème fraîche, at room temperature
1 to 2 cloves garlic, grated
1/3 cup finely chopped fresh flat-leaf parsley
1/4 cup thinly sliced fresh chives; more for garnish
1 Tbs. finely chopped fresh dill
1 lemon, halved
1/2 tsp. Worcestershire sauce
Fine sea salt and freshly ground black pepper
2 lb. extra-jumbo (16 to 20 per lb.) shell-on shrimp, deveined
Assorted prepared crudités, such as red bell peppers, carrots, endive, radishes, fennel, celery, and cherry tomatoes

Calories (kcal) : 310
Fat Calories (kcal): 220
Fat (g): 25
Saturated Fat (g): 8
Polyunsaturated Fat (g): 10
Monounsaturated Fat (g): 6
Cholesterol (mg): 170
Sodium (mg): 870
Carbohydrates (g): 3
Fiber (g): 0
Sugar (g): 1
Protein (g): 17

Preparation

In a medium bowl, stir together the mayonnaise, crème fraîche, garlic, parsley, chives, and dill. Squeeze in the juice of one lemon half (reserve the juiced and unjuiced halves for the shrimp), add the Worcestershire, and season with 1/4 tsp. salt and 1/8 tsp. pepper. Cover and chill for at least 1 hour.
Fill a large bowl with ice water and set aside. Bring a large pot filled with well-salted water to a gentle boil. Squeeze the juice from the reserved lemon half into the pot, and add both lemon halves. Stir to dissolve the salt, and then add the shrimp. Cook, uncovered, until the shrimp are bright pink, 3 to 4 minutes. Transfer to the ice bath and set aside to cool, 10 to 15 minutes. Drain the shrimp, pat dry, and peel, leaving the tails intact. Chill until ready to serve with the dip and crudités.

Tip

Use any leftover dip on sandwiches, boiled potatoes, as a salad dressing base, or drizzled over steamed fish.

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Reviews (2 reviews)

bakergal53 | 12/22/2019
My family and friends couldn’t get enough of this. Delicious!
user-4256351 | 12/09/2019
A good recipe and I appreciated the different vegetable ideas. I realize it's a garlic aioli but it's way too strong with 2 cloves. I'll cut the garlic to 1/2 a large clove or max 1 small clove next time.

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What We're Cooking Now

Name: Le Grand Ranch
Yield: 6 to 8 servings
Ingredients: 3/4 cup mayonnaise; 3/4 cup crème fraîche, at room temperature; 1 to 2 cloves garlic, grated; 1/3 cup finely chopped fresh flat-leaf parsley; 1/4 cup thinly sliced fresh chives; more for garnish; 1 Tbs. finely chopped fresh dill; 1 lemon, halved; 1/2 tsp. Worcestershire sauce; Fine sea salt and freshly ground black pepper; 2 lb. extra-jumbo (16 to 20 per lb.) shell-on shrimp, deveined; Assorted prepared crudités, such as red bell peppers, carrots, endive, radishes, fennel, celery, and cherry tomatoes