Grilled Shrimp Chile Aioli

Grilled Shrimp w/ Smoky Chile Aioli

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Grilled Shrimp with Smoky Chile Aioli

Makes 4 Appetizer Servings
wine 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!

Grilled Shrimp w/ Smoky Chile Aioli
INGREDIENTS
  • 1lb Large Shrimp
  • 2 Lemons, cut in half width-wise
  • Granulated Sugar

  • 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).

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