Whole Foods Chilled Shrimp With Spicy Garlic Aioli Dipping Sauce

WHOLE FOODS CHILLED SHRIMP WITH SPICY GARLIC AIOLI DIPPING SAUCE

Whole Foods Chilled Shrimp With Spicy Garlic Aioli Dipping Sauce image

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

Ingredients

1 lb cooked shrimp, defrosted
1 cup mayonnaise
3 garlic cloves, minced
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
1 lemon, juice of

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

SPICY TOASTED GARLIC AIOLI SHRIMP

Spicy Toasted Garlic Aioli Shrimp image

Provided by Food Network

Categories appetizer

Time 1h37m

Yield 6 entree servings or 12 appetizer servings

Number Of Ingredients 18

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

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.

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