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.
CRUNCHY FRIED SHRIMP
I've guessed on cook time here. These are the crunchiest shrimp I've had outside of a restaurant! This makes alot, but if you are going to make these you may as well go all out!! Everyone loves them! These have received so many mixed reviews that I thought maybe I should mention that I deep fry them in a Presto Fry Daddy and not very many at a time. I never said they were easy...and I get better each time I do it. Thanks for giving them so much attention!
Provided by KS Farmwife
Categories Healthy
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, stir flour, cornstarch, salt, baking powder, egg whites, water and oil together with a whisk.
- Pour out a liberal amount of cornflake crumbs on a dinner plate.
- Roll each shrimp well into batter mixture and quickly roll in cornflake crumbs.
- Deep fry shrimp about 7 at a time till golden brown.
- Drain on paper towels.
- Serve with cocktail and/or tartar sauce.
Nutrition Facts : Calories 272.9, Fat 8.1, SaturatedFat 1, Cholesterol 143, Sodium 854.2, Carbohydrate 28.7, Fiber 0.5, Sugar 0.2, Protein 19.3
CRUNCHY FRIED SHRIMP
The panko bread crumbs give these fried shrimp just the right amount of crunch.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 7
Steps:
- Beat eggs in a medium bowl until frothy. Mix flour, salt and pepper in another medium bowl. Dredge shrimp in flour, shake off excess. Dip shrimp into eggs, then press shrimp into Panko; turn shrimp over and press into Panko again to coat both sides.
- Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350 degrees F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs transfer shrimp to paper towels to drain. Arrange shrimp on platter. If desired, serve with Kikkoman Tonkatsu Sauce for dipping.
Nutrition Facts : Calories 875.1 calories, Carbohydrate 36.6 g, Cholesterol 296.1 mg, Fat 70.1 g, Fiber 1.1 g, Protein 27 g, SaturatedFat 10.1 g, Sodium 823.3 mg, Sugar 0.3 g
FRIED SHRIMP IN ATOMICOCKTAIL SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- In a large bowl whisk together the eggs, buttermilk, flour, pepper and 1 teaspoon salt. Add the shrimp and let it chill out in the fridge for at most 30 minutes.
- Preheat the oven to 200 degrees F. Heat the oil to 350 degrees F in a deep-fryer or Dutch oven. Fit a sheet pan with a rack.
- In a wide shallow bowl or baking dish, whisk together the breadcrumbs, cornmeal, garlic, paprika, cayenne and remaining 1/2 teaspoon salt.
- Working in batches, use tongs to transfer the shrimp from the buttermilk mixture to the breading mixture. Make sure the shrimp is completely coated. Holding the shrimp by the tails, gently drop into the oil, one at a time. Fry in batches until golden brown, about 2 minutes per batch, allowing the oil to return to 350 degrees F between batches. Transfer the shrimp to the prepared sheet pan. Keep the shrimp warm in the oven.
- Serve with the AtomiCocktail Sauce and lemon wedges.
- Mix the ketchup, horseradish, pepper, lemon juice, Worcestershire sauce and fish sauce in a bowl. Chill for at least 1 hour before serving.
CRUNCHY FRIED SHRIMP WITH CAYENNE AïOLI
Southern cornmeal crusted deep-fried shrimp.
Categories Shellfish Fry Cocktail Party Mardi Gras Mayonnaise Cornmeal Shrimp Spice Bon Appétit
Yield 6 Appetizer Servings
Number Of Ingredients 9
Steps:
- Whisk mayonnaise, lemon juice, garlic, 1/2 teaspoon cayenne and mustard in small bowl to blend. (Can be made 1 day ahead. Cover tightly with plastic wrap; refrigerate.)
- Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 375°F. Mix cornmeal, salt and 1/2 teaspoon cayenne in medium bowl. Add shrimp to bowl; toss to coat. Working in batches, add shrimp to hot oil and deep-fry until shrimp are golden and opaque in center, about 1 1/2 minutes. Using slotted spoon, transfer shrimp to paper towels to drain.
- Place aioli in center of platter; surround with shrimp and serve.
FIRECRACKER SHRIMP ROLL WITH CRAB AIOLI
Inspired by a shrimp po'boy with crab mayo seen on 'Diners, Drive-Ins and Dives,' I decided to do an extra spicy version and give it a 4th of July-friendly name. The result is an explosively flavored combination of hot, crunchy shrimp and cold crabby mayo. This was one of the best things I've had in a long time, and that's after eating it barely warm; for best results, though, be sure to enjoy this just as soon as it's safe to eat, in all its crunchy glory.
Provided by Chef John
Categories Seafood Shellfish Crab
Time 45m
Yield 6
Number Of Ingredients 23
Steps:
- Combine mayonnaise, crab, garlic, salt, cayenne, Worcestershire sauce, lemon juice, and tarragon in a bowl for the crab aioli. Stir to combine and refrigerate until needed.
- Remove tails from shrimp and keep chilled until ready to use.
- Preheat the oven to 400 degrees F (200 degrees C).
- Whisk buttermilk, hot sauce, chipotle pepper, cayenne, black pepper, and salt together in a bowl.
- Mix flour, cornmeal, paprika, and salt together in a shallow dish for the breading.
- Slice partway through each sandwich roll, splitting it open. Scoop out some bread from the top to make room for the filling.
- Toast rolls in the preheated oven until crisp, 7 to 10 minutes.
- Soak shrimp in the buttermilk mixture for about 5 minutes.
- Heat oil in a pan over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce.
- Toss shrimp in the breading to coat; shake off any excess. Fry shrimp in the hot oil until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate and immediately transfer shrimp onto the rolls. Sprinkle cayenne pepper on top.
Nutrition Facts : Calories 992.8 calories, Carbohydrate 73.5 g, Cholesterol 237.1 mg, Fat 60.8 g, Fiber 4.1 g, Protein 40.8 g, SaturatedFat 10 g, Sodium 2393.3 mg, Sugar 5.9 g
CRISPY FRIED CALAMARI & AïOLI
Transport yourself to a seaside taverna with Mediterranean-inspired deep-fried squid rings and garlicky aïoli. Cooking this is easier than you think
Provided by Esther Clark
Categories Starter
Time 20m
Number Of Ingredients 10
Steps:
- Cut the tentacles off the squid and put in a bowl. Slice the squid tubes into roughly 1cm thick rings and add to the bowl. Heat the oil in a large heavy-based pan over a low heat, ensuring it is no more than two-thirds full.
- For the aïoli, mix the mayonnaise, garlic, saffron and lemon juice in a small bowl. Set aside.
- Toss the squid with the flour, cornflour, baking powder, cayenne and ½ tsp salt. When the oil has reached 170C on a thermometer, or when a cube of bread is dropped in and turns golden brown in 30 seconds, deep-fry the squid in batches for 2 mins, or until lightly golden and crisp. Set aside on a tray lined with kitchen paper. Serve the fried squid with the aïoli on the side for dipping.
Nutrition Facts : Calories 388 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium
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
More about "crunchy fried shrimp with cayenne aïoli food"
BAKED CORNMEAL CRUSTED SHRIMP WITH LIGHT LEMON AIOLI
From reciperunner.com
HOW TO MAKE CRISPY HERBED SHRIMP WITH CHIVE AIOLI
From myrecipes.com
CRUNCHY FRIED SHRIMP WITH CAYENNE AIOLI - BIGOVEN.COM
From bigoven.com
5/5 (1)Category AppetizersCuisine CajunTotal Time 20 mins
CRISPY FRIED CALAMARI WITH CLASSIC AIOLI RECIPE - FOOD NEWS
From foodnewsnews.com
OVEN-FRIED SHRIMP WITH AIOLI - ROXY'S KITCHEN
From roxyskitchen.com
DYNAMITE SHRIMP TEMPURA (W/ SRIRACHA AIOLI) - ALEKA'S GET-TOGETHER
From alekasgettogether.com
CRISPY HERBED SHRIMP WITH CHIVE AIOLI - DINNERS, DISHES, AND …
From dinnersdishesanddesserts.com
CRISPY HIBACHI SHRIMP WITH SWEET CHILI AIOLI - BITES WITH BRI
From biteswithbri.com
CRISPY FRIED SHRIMP WITH CHILE AIOLI ! RECIPE - COOKEATSHARE
From cookeatshare.com
22 VERSATILE SHRIMP RECIPES FROM AROUND THE WORLD
From tastingtable.com
OVEN-FRIED SHRIMP WITH AIOLI | WILLIAMS SONOMA
From williams-sonoma.com
BOBBY FLAY'S FRIED SHRIMP WITH LEMON AIOLI RECIPE - TODAY
From today.com
CRISPY FRIED SHRIMP WITH RECIPE VIDEO - THE SEASONED SKILLET
From seasonedskilletblog.com
CRISPY HERBED SHRIMP WITH CHIVE AIOLI RECIPE | MYRECIPES
From myrecipes.com
CRISPY DEEP-FRIED LOUISIANA GULF SHRIMP WITH AVOCADO AIOLI, RED …
From foodanddrink-antigua.com
SIMPLE CAJUN AIOLI RECIPE | PERFECT DIP OR SPREAD - MOM'S DINNER
From momsdinner.net
SHRIMP WITH CHEATER AIOLI - CHATELAINE
From chatelaine.com
OVEN-FRIED SHRIMP WITH AIOLI | WILLIAMS SONOMA
CRISPY GARLIC AND ONION SHRIMP WITH AIOLI DIP - THE ICE HOUSE …
From theicehousewinery.com
CRISPY ROCK SHRIMP WITH SRIRACHA AIOLI RECIPE - REAL FOOD TRAVELER
From realfoodtraveler.com
FRIED SHRIMP RECIPE {PERFECTLY CRISPY!} - COOKING CLASSY
From cookingclassy.com
GRILLED SHRIMP WITH LEMON AIOLI RECIPE - THE SPRUCE EATS
From thespruceeats.com
CRISPY HERBED SHRIMP WITH CHIVE AIOLI RECIPE | SAY MMM
From saymmm.com
RECIPE: CRUNCHY FRIED SHRIMP WITH CAYENNE AIOLI - RECIPELINK.COM
From recipelink.com
CRISPY SHRIMP PO’BOY SANDWICH - COOKED BY JULIE
From cookedbyjulie.com
CRISPY, CRUNCHY FRIED SHRIMP - ISLAND LIFE NC
From islandlifenc.com
RECIPE - SHRIMP PO’ BOY WITH CRUNCHY SLAW & LEMON AïOLI
From lcbo.com
EASY CRISPY PAN-FRIED SHRIMP | GRITSANDPINECONES.COM
From gritsandpinecones.com
CRISPY AND CRUNCHY FRIED SHRIMP - SAUCED UP! FOODS
From saucedupfoods.com
RECIPE: CRUNCHY FRIED SHRIMP WITH CAYENNE AIOLI - RECIPELINK.COM
From recipelink.com
FRIED SHRIMP WITH BREAD CRUMBS - THERESCIPES.INFO
From therecipes.info
CRISPY FRIED CALAMARI WITH CLASSIC AIOLI | PC.CA
From presidentschoice.ca
CLASSIC FRIED SHRIMP RECIPE - LIGHT, CRISPY & CRUNCHY!
From yellowblissroad.com
CRUNCHY FRIED SHRIMP WITH SAMBAL AIOLI - SARATOGA GARLIC
From saratogagarlic.com
CRISPY PAN-FRIED SHRIMP WITH CABBAGE SLAW AND GOCHUJANG MAYO
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love