Crunchy Fried Shrimp with Cayenne Aïoli
- Preparing Time: -
- Total Time: -
- Served Person: 6 Appetizer Servings
- 1/2 teaspoon salt
- 1/2 teaspoon dijon mustard
- 1 teaspoon cayenne pepper
- 1 1/2 teaspoons fresh lemon juice
- 1/2 cup yellow cornmeal
- peanut oil (for frying)
- 2 garlic cloves, pressed
- Carbohydrate 15 g(5%)
- Cholesterol 143 mg(48%)
- Fat 46 g(70%)
- Fiber 1 g(3%)
- Protein 17 g(34%)
- Saturated Fat 7 g(37%)
- Sodium 1024 mg(43%)
- Calories 543
Preparation Whisk mayonnaise, lemon juice, garlic, 1/2 teaspoon cayenne and mustard in small bowl to blend. (Can be made 1 day ahead. Cover tightly with plastic wrap; refrigerate.) Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 375°F. Mix cornmeal, salt and 1/2 teaspoon cayenne in medium bowl. Add shrimp to bowl; toss to coat. Working in batches, add shrimp to hot oil and deep-fry until shrimp are golden and opaque in center, about 1 1/2 minutes. Using slotted spoon, transfer shrimp to paper towels to drain. Place aioli in center of platter; surround with shrimp and serve.
Preparation Whisk mayonnaise, lemon juice, garlic, 1/2 teaspoon cayenne and mustard in small bowl to blend. (Can be made 1 day ahead. Cover tightly with plastic wrap; refrigerate.) Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 375°F. Mix cornmeal, salt and 1/2 teaspoon cayenne in medium bowl. Add shrimp to bowl; toss to coat. Working in batches, add shrimp to hot oil and deep-fry until shrimp are golden and opaque in center, about 1 1/2 minutes. Using slotted spoon, transfer shrimp to paper towels to drain. Place aioli in center of platter; surround with shrimp and serve.
