Time 1h37m Yield 6 entree servings or 12 appetizer servings Number Of Ingredients 18 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.
Yield 6 Appetizer Servings Number Of Ingredients 9 Steps:
Whisk mayonnaise, lemon juice, garlic, 1/2 teaspoon cayenne and mustard in small bowl to blend. (Can be made 1 day ahead. Cover tightly with plastic wrap; refrigerate.) Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 375°F. Mix cornmeal, salt and 1/2 teaspoon cayenne in medium bowl. Add shrimp to bowl; toss to coat. Working in batches, add shrimp to hot oil and deep-fry until shrimp are golden and opaque in center, about 1 1/2 minutes. Using slotted spoon, transfer shrimp to paper towels to drain. Place aioli in center of platter; surround with shrimp and serve.
Time 35m Yield 6-8 Number Of Ingredients 7 Steps:
Whisk the lime juice and egg yolks in a large bowl. Slowly whisk in 1/2 cup of the oil, a few drops at a time, whisking constantly until all the oil is incorporated and the mixture is emulsified. Whisk in the curry paste. Sprinkle with salt and pepper. Heat the remaining 3 tablespoons oil in a large saute pan over medium-high heat. Sprinkle the shrimp liberally with salt and pepper. In two batches, add the shrimp to the pan in a single layer and cook until lightly browned and the edges turn pink, 1 to 2 minutes. Flip and cook until the shrimp are cooked through, 1 to 2 minutes more. Transfer the shrimp to a serving platter and garnish with the scallions. Serve with the curry aioli.
Time 45m Yield 4 Number Of Ingredients 8 Steps:
Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince. Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes. Preheat an outdoor grill for high heat, and lightly oil the grate. Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over the shrimp, stir to coat shrimp completely. Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.
Yield 4 Number Of Ingredients 7 Steps:
Beat eggs in a medium bowl until frothy. Mix flour, salt and pepper in another medium bowl. Dredge shrimp in flour, shake off excess. Dip shrimp into eggs, then press shrimp into Panko; turn shrimp over and press into Panko again to coat both sides. Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350 degrees F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs transfer shrimp to paper towels to drain. Arrange shrimp on platter. If desired, serve with Kikkoman Tonkatsu Sauce for dipping.
Time 1h Yield 8 serving(s) Number Of Ingredients 10 Steps:
In a medium bowl, stir flour, cornstarch, salt, baking powder, egg whites, water and oil together with a whisk. Pour out a liberal amount of cornflake crumbs on a dinner plate. Roll each shrimp well into batter mixture and quickly roll in cornflake crumbs. Deep fry shrimp about 7 at a time till golden brown. Drain on paper towels. Serve with cocktail and/or tartar sauce.
Time 1h30m Yield about 2 dozen. Number Of Ingredients 17 Steps:
To make aioli sauce, combine first 5 ingredients. Refrigerate, covered, until serving., For shrimp cakes, combine the next 8 ingredients; add 1/2 cup bread crumbs. Stir in shrimp. Form by 1/4 cupfuls into fifteen 2-inch thick patties. Arrange in a single layer, cover and chill 2 hours. , Preheat oven to 400° Place remaining bread crumbs in a shallow bowl. Gently coat patties on both sides. Place on 2 baking sheets lightly sprayed with cooking spray. Lightly spray tops of cakes. , Bake for 15 minutes or until lightly browned. Keep warm. Serve with spicy aioli sauce. Garnish with thinly sliced green onions if desired.
Time 5m Yield 6 serving(s) Number Of Ingredients 6 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.
