Name: Spicy Toasted Garlic Aioli Shrimp
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT1H37M0.000S
Yield: 6 entree servings or 12 appetizer servings
Cuisine: american
Ingredients: 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; 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Recipe courtesy of Diana Bratton, Cafe 1217

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