Herbed Shrimp With Chive Aioli Recipes

CRISPY HERBED SHRIMP WITH CHIVE AIOLI

Steps:

• Start by making the aioli. In a small bowl stir together all of the ingredients. Set aside until ready to use. You can store leftovers in an airtight container in the fridge.
• In a small food processor combine 1/4 cup panko, Italian seasoning and the red pepper flakes. Pulse until well combined. Transfer to a shallow bowl. Add the remaining 1/2 cup of panko, and stir to combine. Place the egg whites in a shallow bowl. In a 3rd shallow bowl put the corn starch. Season the shrimp with salt and pepper. Working a few shrimp at a time, coat with the cornstarch (making sure to shake off the excess), dip into the egg whites, and then press into the panko. Transfer coated shrimp to a plate or small baking sheet, while you repeat with the rest of the shrimp.
• Heat 1 1/2 Tbls in a large skillet over medium-high heat. When the oil is hot add about 1/2 the shrimp to the pan. Becareful not to over crowd the pan. Cook for about 2 minutes per side or until golden brown and cooked through. Remove from pan, and repeat the process with the rest of the shrimp.
• Serve with the aioli dipping sauce.

PICKLED SHRIMP WITH LEMON CHIVE AIOLI

Steps:

• Combine the lemon juice, olive oil, vinegar, seafood seasoning, dill, parsley, mustard, chile, garlic, lemon slices and onion in a large bowl, toss together and set aside.
• In a large pot of boiling water, add the kosher salt. Add the shrimp and cook just until they begin to turn pink and float to the top, about 2 minutes. Drain and immediately add them to the pickling liquid.
• Let stand for 5 to 10 minutes at room temperature and then serve. Or refrigerate until you are ready to serve them.
• Serve with Lemon Chive Aioli for dipping.
• Combine the mayonnaise, lemon juice, chives, lemon zest and garlic in a small mixing bowl and whisk until fully combined. Serve alongside the pickled shrimp.;

NITA'S SHRIMP WITH CHIVE & GARLIC BUTTER

Steps:

• Peel (leave tails on), devein and rinse shrimp with cold water.
• Drain well.
• Prepare garlic and set aside.
• Chop chives.
• Squeeze lemon.
• Combine chives with mustard (optional), lemon juice.
• Set aside.
• Heat a large saucepan over low heat.
• Add butter and melt.
• Add shrimp and stir-fry keeping them turned for 3 minutes or until just pink.
• DO NOT OVERCOOK OR SHRIMP WILL BE TOUGH AND TASTELESS!
• Add minced garlic during last minute of cooking.
• Remove from heat, add mustard (optional), lemon juice, chives, salt to taste.
• Stir to combine.
• Sprinkle lightly with paprika.
• Divide and place in heated serving bowls.
• Serve with steamed white rice and a salad or steamed green vegetable, and garlic French Bread.
• ENJOY!
• *NITA'S TIP: Large shrimp are quicker and easier to prepare and worth the price!
• If you use extra large (jumbo) shrimp, you will need to cook them for about 4 minutes.
• **NITA'S TIP: You can use fresh basil or parsley and make the same recipe.
• Then you would have Basil Butter or Parsley Butter.