Reviews (1) Add Rating & Review 12 Ratings 5 star values: 2 4 star values: 2 3 star values: 5 2 star values: 1 1 star values: 2 Martha Stewart Member Rating: Unrated 12/13/2013 Really easy, really good. I make these when my husband and I want an appetizers-for-dinner night because they are so simple and allow us to fuss over more complex appetizer recipes, but still fill our bellies.
Back to Salt-and-Pepper Shrimp with Aioli All Reviews for Salt-and-Pepper Shrimp with Aioli - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Salt-and-Pepper Shrimp with Aioli Credit: James Baigrie Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 garlic cloves 3 large egg yolks, room temperature 1/2 teaspoon Dijon mustard Coarse salt 1/4 cup canola oil Juice of 1 lemon 1/2 cup extra-virgin olive oil 1 1/2 pounds (24 to 30) large shrimp Freshly ground pepper
Cook’s Notes Serve the shrimp in their shells, and let your guests peel them. Although the shrimp are cooked in salt, most of it is discarded with the shells.
Gallery Salt-and-Pepper Shrimp with Aioli Credit: James Baigrie
Recipe Summary Servings: 4
Gallery
Salt-and-Pepper Shrimp with Aioli Credit: James Baigrie
Salt-and-Pepper Shrimp with Aioli
Credit: James Baigrie
Salt-and-Pepper Shrimp with Aioli
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 garlic cloves 3 large egg yolks, room temperature 1/2 teaspoon Dijon mustard Coarse salt 1/4 cup canola oil Juice of 1 lemon 1/2 cup extra-virgin olive oil 1 1/2 pounds (24 to 30) large shrimp Freshly ground pepper
Directions
Make aioli: Pulse garlic in the bowl of a food processor until it is finely chopped. Add egg yolks and mustard, and season with salt; process until mixture is blended. With machine running, add half the canola oil, a few drops at a time, until mixture is emulsified. Add 4 teaspoons lemon juice. With machine running, add remaining canola oil and the olive oil. Season with salt and lemon juice. Transfer to a bowl; refrigerate, covered, up to 2 days.
Season shrimp with pepper. Place a large cast-iron skillet over medium heat; lightly cover bottom with salt. Arrange half the shrimp in a single layer. Place a pan on top as a weight; cook 2 minutes. Remove top pan, and turn shrimp; cook until they are pink, about 1 1/2 minutes. Transfer to a plate; wipe pan with a dry paper towel. Repeat with remaining shrimp. Serve with aioli.
Cook’s Notes Serve the shrimp in their shells, and let your guests peel them. Although the shrimp are cooked in salt, most of it is discarded with the shells.
Cook’s Notes
Serve the shrimp in their shells, and let your guests peel them. Although the shrimp are cooked in salt, most of it is discarded with the shells.
Reviews (1)
Add Rating & Review 12 Ratings 5 star values: 2 4 star values: 2 3 star values: 5 2 star values: 1 1 star values: 2
Martha Stewart Member Rating: Unrated 12/13/2013 Really easy, really good. I make these when my husband and I want an appetizers-for-dinner night because they are so simple and allow us to fuss over more complex appetizer recipes, but still fill our bellies.
Reviews (1)
Add Rating & Review 12 Ratings 5 star values: 2 4 star values: 2 3 star values: 5 2 star values: 1 1 star values: 2
Add Rating & Review
12 Ratings 5 star values: 2 4 star values: 2 3 star values: 5 2 star values: 1 1 star values: 2
12 Ratings 5 star values: 2 4 star values: 2 3 star values: 5 2 star values: 1 1 star values: 2
12 Ratings 5 star values: 2 4 star values: 2 3 star values: 5 2 star values: 1 1 star values: 2
5 star values: 2 4 star values: 2 3 star values: 5 2 star values: 1 1 star values: 2
Martha Stewart Member Rating: Unrated 12/13/2013 Really easy, really good. I make these when my husband and I want an appetizers-for-dinner night because they are so simple and allow us to fuss over more complex appetizer recipes, but still fill our bellies.Martha Stewart Member
Rating: Unrated 12/13/2013
Really easy, really good. I make these when my husband and I want an appetizers-for-dinner night because they are so simple and allow us to fuss over more complex appetizer recipes, but still fill our bellies.
Rating: Unrated
All Reviews for Salt-and-Pepper Shrimp with Aioli
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Salt-and-Pepper Shrimp with Aioli
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
