| Level: | Easy |
| Total: | 1 hr 37 min |
| Prep: | 45 min |
| Inactive: | 40 min |
| Cook: | 12 min |
| Yield: | 6 entree servings or 12 appetizer servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1031 |
| Total Fat | 95 g |
| Saturated Fat | 11 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 33 g |
| Cholesterol | 316 mg |
| Sodium | 946 mg |