Spicy garlic shrimp with aioli and jalapeno cornbread

1 Servings

Ingredients

Quantity Ingredient
2 pounds Small or medium shrimp, peeled and deveined
1 cup Salad oil
3 tablespoons Chili powder
1½ teaspoon Salt
½ teaspoon Cayenne pepper
4 teaspoons Chopped garlic
2 cups Sliced Bermuda onions (about 1/4-inch slices)
1 cup Aioli (see recipe below)
16 Squares thin jalapeno cornbread (your favorite recipe)
½ cup Mayonnaise
2 tablespoons Dijon mustard
1 tablespoon Vinegar
2 tablespoons Finely chopped garlic

Directions

AIOLI

Tripped over this at the Louisiana Seafood Source site ( browsing around today. Needs a little more cayenne but other than that it's a heartbreaker: UPPERLINE RESTAURANT, NEW ORLEANS, LOUISIANA Combine salad oil, spices and garlic in a stainless steel mixing bowl. Mix well. Add the shrimp and onions and marinate for 15 minutes. Prepare the aioli by combining mayonnaise, mustard, vinegar and garlic. When ready to serve, heat a medium skillet and add the marinated shrimp and sliced onion with ¼ cup of aioli. Saute until done, about 5 minutes.

Arrange cornbread on plates. Cover the cornbread with a thin coat of aioli and divide the shrimp and onion over the top. Serve immediately. Serves 8.

Posted to CHILE-HEADS DIGEST V3 #287 by JBENZ <jbenz@...> on Apr 07, 1997

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