Spicy Toasted Garlic Aioli Shrimp
- Total Time:
- 1 hr 37 min
- 45 min
- 40 min
- 12 min
- 6 entree servings or 12 appetizer servings
- 1 1/2 cups olive oil
- 5 tablespoons minced garlic
- 4 tablespoons paprika
- 1 teaspoon cayenne pepper
- 1 cup vegetable oil
- 3 egg yolks*
- 1/4 cup lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- Poached shrimp:
- 1 1/2 cups water
- 5 bay leaves
- 3 lemons, juiced
- 1 cup white wine
- 2 teaspoons cayenne pepper
- 3 tablespoons kosher salt
- 2 pounds shrimp, peeled and deveined, tails left intact
To make the aioli: Warm the olive oil over low heat in a large skillet. Add the garlic, paprika, and cayenne pepper and toast until the garlic is fragrant, about 3 minutes. Remove the pan from the heat and add the vegetable oil then transfer the mixture to a measuring cup.
Combine the egg yolks, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper in a food processor, blender or mixing bowl. Gradually incorporate the garlic mixture, processing, blending, or whisking continuously as you emulsify. Chill the aioli thoroughly.
To poach the shrimp: Combine 1 1/2 quarts of water with 5 bay leaves, the lemon juice, wine, cayenne pepper and salt in a large saucepan. Bring the poaching liquid to a simmer over medium-high heat. Add the shrimp and cook until they are pink, firm and opaque, about 5 minutes. Drain the shrimp and allow them to cool.
Put the shrimp in a bowl. Add aioli and mix well. Spoon the shrimp onto plates and serve.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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