SPICY TOASTED GARLIC AIOLI SHRIMP

Spicy Toasted Garlic Aioli Shrimp image

Provided by Food Network

Time 1h37m

Yield 6 entree servings or 12 appetizer servings

Number Of Ingredients 18

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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.