Maine Shrimp Puffs

Maine Shrimp Puffs with Garlic Aioli

Light and fluffy, seasoned with fresh herbs and studded with pink gems of tiny, tender Maine shrimp, these puffs are one of guests favorite appetizers at the Inn at Isle au Haut.

1 cup flour
¼ tsp salt
1 ½ tsp baking powder
Zest of one lemon
Juice of one lemon
1 T. chopped fresh parsley
1 T. chopped fresh dill
1 T. chopped fresh chives
A few grinds of black pepper
Juice of one lemon
Milk
1 egg, beaten
1# raw Maine shrimp
Oil for frying
Coarse salt for seasoning

Mix dry ingredients with lemon zest, herbs and pepper. Put the juice of one lemon in a measuring cup and add enough milk to equal 1/3 cup. Add the egg to the milk mixture and blend. Add to the dry ingredients and mix just till combined. Fold in shrimp. Fill a heavy fry pan about 1/3 full of oil and put over medium heat. Drop tablespoons of batter into hot fat and cook until golden- about 2-3 minutes. Season with salt while still hot. Serve immediately with garlic and herb aioli. Makes a bunch!


Garlic and Herb Aioli

1 cup good quality mayonnaise
2 cloves of freshly minced garlic
1 tsp each, (or more to taste) chopped fresh dill, parsley, chives and shallot or red onion
A squeeze of fresh lemon
Zest of ½ a lemon
1 tsp prepared horseradish
A few drops of Tabasco

Mix all ingredients, chill, and serve alongside puffs.