SPICY TOASTED GARLIC AIOLI SHRIMP
Provided by Food Network
Categories appetizer
Time 1h37m
Yield 6 entree servings or 12 appetizer servings
Number Of Ingredients 18
Steps:
- 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.
CRISPY HIBACHI SHRIMP WITH SWEET CHILI AIOLI
These Crispy Hibachi Shrimp with Sweet Chili Aioli are seared on high heat and are seasoned with garlic, soy, and lemon. And the sauce takes these shrimp to the next level. It is creamy, spicy, and a little sweet. Even better than your local hibachi restaurant (and a heck of a lot cheaper).
Provided by Brianna May
Categories Appetizer/Snack Main
Time 15m
Number Of Ingredients 10
Steps:
- Review all recipe notes and instructions before beginning.
- In a small bowl, whisk together the mayonnaise, chili sauce, lime juice, and garlic. Store in the refrigerator until ready to serve.
- In a large skillet or on a griddle, heat the butter and sesame oil on medium high heat.
- Add the shrimp in a single layer. Sear until the shrimp are browned and crispy. Flip.
- Repeat until the other side is browned as well.
- Add soy sauce, garlic, and a squeeze of lemon. Remove from heat once most of the liquid has evaporated. Serve with sauce.
Nutrition Facts : Calories 646 kcal, Carbohydrate 18 g, Protein 49 g, Fat 43 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 411 mg, Sodium 1820 mg, Fiber 1 g, Sugar 14 g, UnsaturatedFat 29 g, ServingSize 1 serving
WHOLE FOODS CHILLED SHRIMP WITH SPICY GARLIC AIOLI DIPPING SAUCE
Make and share this Whole Foods Chilled Shrimp With Spicy Garlic Aioli Dipping Sauce recipe from Food.com.
Provided by Karen in MA
Categories European
Time 5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all of the ingredients for the Spicy Aioli in a small mixing bowl with a wire whisk.
- Mix well and chill before serving. You may make this sauce up to three days before serving to save time the day of your gathering.
- Serving is easy: Surround a bowl of aioli with the delicate pink shrimp.
Nutrition Facts : Calories 233.5, Fat 14, SaturatedFat 2.1, Cholesterol 157.5, Sodium 476.1, Carbohydrate 10.8, Fiber 0.1, Sugar 2.8, Protein 16.4
SHRIMP WITH DIPPING SAUCE
Our Test Kitchen crew let their imaginations go overboard to dream up this light and spicy shrimp part starter. The well-seasoned shrimp are delicious on their own...or coated with the dipping sauce that stars garlic sesame oil.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, heat the first five ingredients for 30 seconds, stirring constantly. Add Shrimp and onions; stir-fry for 4-5 minutes or until shrimp turn pink. Combine sauce ingredients; serve with shrimp.
Nutrition Facts :
AMAZING SPICY GRILLED SHRIMP
Steps:
- Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
- Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
- Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.
Nutrition Facts : Calories 320 calories, Carbohydrate 4.1 g, Cholesterol 230.4 mg, Fat 22.8 g, Fiber 0.3 g, Protein 25.1 g, SaturatedFat 3.5 g, Sodium 827.3 mg, Sugar 1.4 g
GRILLED SHRIMP WITH LEMON AIOLI
You'll notice a glaring lack of ingredients in this recipe. Thanks to the intensely flavored cured lemons, the aioli sauce needs little more than some fresh tarragon to reach its full potential. Having said that, you are well within your rights to toss in some garlic or hot pepper if you're in the mood.
Provided by Chef John
Categories Appetizers and Snacks Seafood Shrimp
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince.
- Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over the shrimp, stir to coat shrimp completely.
- Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.
Nutrition Facts : Calories 311.1 calories, Carbohydrate 2.2 g, Cholesterol 183 mg, Fat 25.3 g, Fiber 0.4 g, Protein 18.9 g, SaturatedFat 3.9 g, Sodium 1290.9 mg, Sugar 0.6 g
GARLIC AIOLI
This is a great recipe that I found in another user's comments but nowhere else on the site. Enjoy! We use this as a dip for crab cakes or as a spread on sandwiches.
Provided by Jeff and Justine
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 1.5 g, Cholesterol 7.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 335.5 mg, Sugar 0.3 g
SHRIMP CAKES WITH SPICY AIOLI SAUCE
I made these for our staff Christmas party last year; they were such a hit that I was flooded with requests for the recipe the next day. Throughout the year, whenever I needed favors done at school, people gladly helped as long as I promised to bring them shrimp cakes! This year's Christmas party is coming up, and I'm already being asked if I am bringing the shrimp cakes-I guess I am! -Linda Zilar, Kennewick, Washington
Provided by Taste of Home
Categories Appetizers
Time 1h30m
Yield about 2 dozen.
Number Of Ingredients 17
Steps:
- To make aioli sauce, combine first 5 ingredients. Refrigerate, covered, until serving., For shrimp cakes, combine the next 8 ingredients; add 1/2 cup bread crumbs. Stir in shrimp. Form by 1/4 cupfuls into fifteen 2-inch thick patties. Arrange in a single layer, cover and chill 2 hours. , Preheat oven to 400° Place remaining bread crumbs in a shallow bowl. Gently coat patties on both sides. Place on 2 baking sheets lightly sprayed with cooking spray. Lightly spray tops of cakes. , Bake for 15 minutes or until lightly browned. Keep warm. Serve with spicy aioli sauce. Garnish with thinly sliced green onions if desired.
Nutrition Facts : Calories 106 calories, Fat 5g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 218mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
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- Prepare a grill for medium-high heat. Lightly oil grate. Using kitchen shears, snip down back of each shrimp shell along the vein, stopping at the tails. You may end up cutting a little but of the flesh, but the aim here is to make it easy to peel the shell later (if you choose!) without compromising the shrimp’s tenderness. The shells are a protective barrier, so keep them on when grilling.
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