Grilled Shrimp with Smoky Chile Aioli
Makes 4 Appetizer Servings
 |
WINE PAIRING | |
|---|---|---|
| Kabinet Riesling | ||
Succulent grilled shrimp with charred lemons for squeezing over them and a smoky, deep chile aioli. Beautiful on the plate and delicious!
INGREDIENTS
- 1lb Large Shrimp
- 2 Lemons, cut in half width-wise
- Granulated Sugar
- Smoked Chile Aioli:
- 1 Pasilla Negro Chile
- 1 Ancho Chile
- 1 Guajillo Chile
- 1 tbsp + ½ tsp Sherry Vinegar
- 1 clove Garlic
- ½ tbsp. Dijon Mustard
- ½ tsp Salt
- 2 tbsp Water
- ½ tsp Honey
- 2 Egg Yolks
- ¾ cup Canola Oil
- Shrimp Stock:
- Shells from the Shrimp
- 2 sprigs Fresh Thyme
- 4-5 Flat Leaf Parsley Sprigs
- 1 tbsp Shallot
- 2 ½ cups Water
DIRECTIONS
1
Take the shells off the shrimp, up to the tails. Devein the shrimp. Reserve the shells, don’t throw them away!
2
Toast the shrimp shells in a dry pot, stirring occasionally so they don’t scorch, until dry & aromatic.
3
Add the other shrimp stock ingredients to the pot & simmer for 20-30 minutes.
4
Toast the chilies in a dry pan until aromatic. Tear them apart and shake out the seeds, discarding them.
5
Rehydrate the chilies in the shrimp stock. Discard the reconstituting liquid.
6
Make the Aioli: In a food processor combine all the aioli ingredients except the egg yolks and oil. Blend to a smooth puree, then add the eggs. While continuing to process, slowly drizzle in the canola oil until a smooth emulsion forms.
7
Sprinkle the cut inner portions of the lemons with granulated sugar. Lay them in a smoking hot skillet, cut-side down & cook until the sugar has caramelized & burnt. Immediately remove them from the pan & take the pan off the heat (deglaze the pan with water to make it easier to clean).
8
Skewer the shrimp on two skewers. Sear them in an oiled pan until they’re golden brown on the bottom, then flip them and briefly cook the other side.
9
Serve the shrimp skewers with the chile aioli and burnt lemons (for squeezing over them).