Photo: Spicy Toasted Garlic Aioli Shrimp Recipe
Ingredients
Aioli:
- 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
Directions
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.
* Raw Egg Warning
Food Network Kitchens 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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By serial-chef
Irons Michigan
on June 16, 2011
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I'm very displeased with this recipe! You guys need to test these out before you post them. I want my money back for the two pounds of shrimp and all the olive oil that was thrown away on this meal. I usually serve my food with pride, but this time there was nothing to be proud of. I hope nobody makes the same mistake I did when I made this recipe. It makes me not want to try anything new from this site. P.S. They made me add that 1 star to post this.
By mickeylane23_41...
Phoenix, AZ
on October 14, 2007
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This is definitely a different way to serve shrimp. It was okay, but I would not make it again. I cut the aioli recipe in half and even reduced the amount of both olive and vegetable oil but I still thought it was too oily tasting. There is a good flavor but all the oil masks it. Not planning on keeping this recipe.
By m_weinberg_1072482
Southlake, TX
on July 30, 2005
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This was good, and easy to make, but next time I might use less garlic. Also, you can easily cut the amount of aioli in half or double the amount of shrimp you serve with it. My dinner party guests ate less than half of the aioli made.
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