CRISPY HERBED SHRIMP WITH CHIVE AIOLI
A healthy version of fried shrimp. Served with a lemon and chive dipping sauce. Quick and healthy dinner.
Provided by Erin S
Categories Main Course
Time 25m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 430 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 292 milligrams cholesterol, Fiber 1 grams fiber, Protein 29 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1235 grams sodium, Sugar 2 grams sugar
SPICY TOASTED GARLIC AIOLI SHRIMP
Provided by Food Network
Categories appetizer
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.
HERBED SHRIMP WITH CHIVE AIOLI
Recipe: Recipe Information - Description: - Herbed shrimp with chive aioli is a delicious American recipe usually served as a appetizer. It requires about 45 minutes of prep time and about 10 minutes of cooking time for a combined total time of 55 minutes. The overall cooking skill level is considered easy. This recipe will yield 4 servings if prepared as directed. Servings - 4 - Preparation Time - 45 Minutes...
Provided by Wellness Editor
Categories Appetizer; Main Dish
Yield 4
Number Of Ingredients 14
Steps:
- In a food processor, pulse 1/4 cup panko with the parsley, red pepper flakes, and thyme until well combined. Transfer the mixture to a wide bowl and stir in the remaining panko.
- Place the cornstarch and egg whites in two separate bowls. Season the shrimp with the salt and pepper. Dunk each shrimp into cornstarch, then into the egg whites, and finally into the panko mixture. Transfer each shrimp to a plate.
- Heat a skillet over medium-high heat and add 1 tablespoon oil. After a few minutes, place half of the shrimp into the skillet. Cook for about 2 minutes, or until golden brown, and flip. Shrimp are cooked when white throughout. Repeat with the remaining shrimp.
- To prepare the aioli, whisk the yogurt, chives, mayonnaise, and lemon juice together.
- Serve the shrimp with the prepared aioli.
Nutrition Facts : Calories 322 cal, Carbohydrate 14g, Fat 18g, Fiber 1g, Protein 25g, SaturatedFat 3g, Sodium 427mg
HERB AIOLI
Steps:
- In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving.
WHOLE FOODS CHILLED SHRIMP WITH SPICY GARLIC AIOLI DIPPING SAUCE
Make and share this Whole Foods Chilled Shrimp With Spicy Garlic Aioli Dipping Sauce recipe from Food.com.
Provided by Karen in MA
Categories European
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.
Nutrition Facts : Calories 233.5, Fat 14, SaturatedFat 2.1, Cholesterol 157.5, Sodium 476.1, Carbohydrate 10.8, Fiber 0.1, Sugar 2.8, Protein 16.4
SPICY HERBED SHRIMP WITH CHIVE AIOLI
Make and share this Spicy Herbed Shrimp With Chive Aioli recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 32m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine 1/4 cup panko, parsley, thyme and crushed red pepper in a mini food processor; pulse to combine. Combine herb mixture with remainining 1/2 cup panko in a shallow dish. Place cornstarch and egg whites in separate shallow dishes. Sprinkle shrimp with salt and pepper. Dredge half of shrimp in cornstarch, shaking off excess; dip into egg whites. Dredge shrimp in panko mixture; press to adhere. Repeat procedure with remaining shrimp.
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoons oil to pan; swirl to coat. Add half of shrimp to pan; cook 3 minutes on each side or until done. Repeat with remaining shrimp and oil.
- Combine yogurt and remaining ingredients in a small bowl. Serve with shrimp.
Nutrition Facts : Calories 344.9, Fat 14.6, SaturatedFat 2.1, Cholesterol 218.7, Sodium 1391.8, Carbohydrate 24.1, Fiber 1.2, Sugar 2.5, Protein 28
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