0
(0)
CATEGORY CUISINE TAG YIELD
New Orleans 1 Servings

INGREDIENTS

2 lb Small or medium shrimp, peeled and deveined
1 c Salad oil
3 tb Chili powder
1 1/2 ts Salt
1/2 ts Cayenne pepper
4 ts Chopped garlic
2 c Sliced Bermuda onions (about 1/4-inch slices)
1 c Aioli (see recipe below)
16 Squares thin jalapeno cornbread (your favorite recipe)
1/2 c Mayonnaise
2 tb Dijon mustard
1 tb Vinegar
2 tb Finely chopped garlic

INSTRUCTIONS

AIOLI
Tripped over this at the Louisiana Seafood Source site
(http://www.louisianaseafod.com)while browsing around today. Needs a little
more cayenne but other than that it's a heartbreaker:
UPPERLINE RESTAURANT, NEW ORLEANS, LOUISIANA
Combine salad oil, spices and garlic in a stainless steel mixing bowl. Mix
well. Add the shrimp and onions and marinate for 15 minutes. Prepare the
aioli by combining mayonnaise, mustard, vinegar and garlic. When ready to
serve, heat a medium skillet and add the marinated shrimp and sliced onion
with 1/4 cup of aioli. Saute until done, about 5 minutes.
Arrange cornbread on plates. Cover the cornbread with a thin coat of aioli
and divide the shrimp and onion over the top. Serve immediately. Serves 8.
Posted to CHILE-HEADS DIGEST V3 #287 by JBENZ <jbenz@courant.infi.net> on
Apr 07, 1997

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?