Crunchy Fried Shrimp With Cayenne Aïoli |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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My guests always rave about this and want the recipe! The original recipe calls for yellow cornmeal, but I prefer Panko Crumbs. Adapted from Bon Appetit, Feb. 1997. Ingredients:
1 1/3 cups mayonnaise |
1 1/2 teaspoons fresh lemon juice |
2 garlic cloves, pressed |
1 teaspoon cayenne pepper |
1/2 teaspoon dijon mustard |
peanut oil (for frying) |
1/2 cup panko breadcrumbs (or more if needed) |
1/2 teaspoon salt |
1/2 teaspoon cayenne pepper |
1 1/2 lbs uncooked jumbo shrimp, peeled, deveined |
Directions:
1. Whisk mayonnaise, lemon juice, garlic, 1/2 teaspoon cayenne and mustard in small bowl to blend.
2. (Can be made 1 day ahead. Cover tightly with plastic wrap; refrigerate.)
3. Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 375°F.
4. Mix panko crumbs, salt and 1/2 teaspoon cayenne in medium bowl. Add shrimp ; toss to coat.
5. 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.
6. Place aioli in center of platter; surround with shrimp and serve.
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