| 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
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