• Anchovy smashed into side of bowl
• Egg yolk
• Lemon juice
• Dijon style mustard
• S/P
• Olive oil drizzled and whisked in
The shrimp was not actually boiled. The shrimp is frozen and large. It was peeled while still partially frozen and dumped into boiling water and removed from the heat immediately. Being still frozen, it lowered the water temperature to below boiling. Removed from water before it was fully cooked through. Chopped. The chopped pieces were returned to the hot water just to the point of a change to their internal color. Since they were chopped pieces it was easy to observe this. It took only a minute, possibly less. They were removed as soon as the inside turned white from opaque.
I have this thing about not overcooking seafood. I'm a maniac about it. A lot of people where I live object to this. They consider shrimp undercooked if it doesn't bounce off the table. Of course they're wrong, but there's absolutely no telling them otherwise. This is a point of frustration for me. [Anecdote here.]
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