| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Caprial1 |
1 |
servings |
INGREDIENTS
| 24 |
|
Shrimp; (about 1 1/2 |
|
|
; pounds/750 g) |
| 1 |
c |
Water |
| 1 |
c |
Dry white wine |
| 2 |
|
Cloves garlic; coarsely chopped |
| 3 |
|
Sprigs fresh thyme; or 1/4 teaspoon |
|
|
; dried |
| 1 |
|
Lemon; halved |
| 1 |
ts |
Olive oil |
| 1 |
sm |
Smoked onion; (see note), coarsely |
|
|
; chopped |
| 2 |
|
Cloves garlic; chopped |
| 1/4 |
c |
White wine vinegar |
| 2 |
|
Egg yolks |
| 1 1/2 |
c |
Vegetable oil |
| 1 |
tb |
Chopped fresh thyme; or 1/2 tablespoon |
|
|
; dried |
| 1 |
tb |
Cayenne or chili sauce |
|
|
Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
SMOKED ONION AIOLI
Peel and devein the shrimp and set them aside.
In a medium saucepan over high temperature, heat the water, wine,
garlic, thyme, and lemon halves just to a boil. Add the shrimp and
cook until they turn pink, about 3 minutes. Remove the saucepan from
the heat and set it aside to allow the shrimp to cool down in the
liquid. Place the saucepan in the refrigerator to chill the shrimp
until ready to use.
For the Smoked Onion Aioli, heat the olive oil until very hot in a
saute pan. Add the smoked onion and saute for 2 minutes. In a food
processor, coarsely chop the sauteed onion and the garlic. Add the
vinegar and egg yolks and mix. With the motor running, slowly add the
vegetable oil to blend thoroughly. Add the thyme and cayenne sauce
and process until blended. Season with salt and pepper.
Serve the Chilled Shrimp with a dollop of Smoked Onion Aioli on the
side.
Note: If you don't own a smoker, smoke the onion on your barbecue
over very low coals mixed with wood chips for about 1 hour.
Serves six.
Converted by MC_Buster.
Per serving: 3405 Calories (kcal); 344g Total Fat; (93% calories from
fat); 36g Protein; 18g Carbohydrate; 644mg Cholesterol; 251mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1/2
Fruit;
68 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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