Bayou Shrimp With Lemon Rosemary Aioli Recipes

ROASTED SHRIMP WITH ROSEMARY AND LEMON

Steps:

• Heat the oven to 500.
• Lay a bunch of rosemary branches in the bottom of a roasting pan, and put 1 1/2 pounds peeled shrimp on top. Sprinkle generously with salt and freshly ground pepper.
• Drizzle with olive oil and lemon juice.
• Roast, turning the shrimp once, until they're pink all over, 10 to 15 minutes. Serve with lemon wedges.

BAYOU SHRIMP

Steps:

• Melt butter in heavy medium saucepan over medium heat. Mix in water, lemon juice, pepper, rosemary, paprika and Worcestershire sauce. Simmer sauce until reduced to 1/2 cup, about 3 minutes. Season with salt. Add shrimp to sauce. Cover pan; cook until shrimp turn pink and are just cooked through, about 4 minutes.
• Transfer shrimp and sauce to shallow bowls, dividing equally, and serve.

BAYOU SHRIMP WITH LEMON-ROSEMARY AIOLI

Steps:

• In a small bowl, mix aioli ingredients until well blended.
• Heat 12-inch nonstick skillet over medium high heat. Add 2 teaspoons oil; tilt skillet to lightly coat bottom. Add shrimp; sprinkle evenly with seafood seasoning. Cook 3-5 minutes, sitrring frequently, until shrimp are pink. Don't overcook.
• To serve, place shirmp and any cooking juices on serving platter. Arrange springs of rosemary and lemon wedges on platter. Serve with aioli and, if desired, toothpicks.

ROSEMARY AïOLI

Steps:

• Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper. (Aioli can be prepared 1 day ahead. Cover with plastic and refrigerate.)

GARLIC ROSEMARY AIOLI

Steps:

• Combine all ingredients except oil in food processor.
• Blend till combined.
• While machine is running slowly pour in oil in thin steady stream. Continue to add oil until mayonnaise reaches desired thickness.
• Do not over beat.

BAYOU SHRIMP

Steps:

• Mix cayenne, black pepper, salt, thyme, rosemary, basil and paprika in a small bowl.
• Peel and devein shrimp leaving tails intact.
• Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking.
• Add the garlic, Saute for 20 seconds until a pale golden color.
• Stir in shrimp, Worcestershire sauce and lemon juice. Season with 2 tbsps of the spice mixture or to taste.
• Saute for 30 seconds.
• Add the beer and simmer for 1 minute or until shrimp turn pink.
• Remove from heat and add the butter, stirring until melted.
• Pour into a serving bowl and serve with the bread for dipping.

BROILED GARLIC BUTTER SHRIMP WITH LEMON AIOLI

Steps:

• In small bowl, beat Aioli ingredients; set aside.
• Spray 18x13-inch rimmed baking pan with cooking spray. Position oven rack 4 inches from broiling element. Set oven control to broil.
• In 1-quart saucepan, melt butter over medium heat. Remove from heat; stir in Worcestershire sauce, pepper flakes and 3 cloves chopped garlic. Brush baguette slices on both sides with about 2 tablespoons of the butter mixture; place on baking pan. Broil 3 to 4 minutes, turning once, until toasted. Transfer to serving bowl or platter.
• Add shrimp to same baking pan. Pour remaining butter mixture over shrimp; carefully toss to coat. Broil shrimp 4 to 6 minutes or until shrimp are pink and firm; transfer to serving platter or bowl. Sprinkle with parsley. Serve shrimp with bread and aioli.