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Bayou Shrimp with Lemon-Rosemary Aioli

Posted by on Jun. 4, 2011 at 7:12 PM
  • 2 Replies

Bayou Shrimp with Lemon-Rosemary Aioli

Bayou Shrimp with Lemon-Rosemary Aioli

A cool and creamy garlic mayonnaise complements sizzling seasoned shrimp.


PREP TIME
15 Min
TOTAL TIME
15 Min
SERVINGS
32

INGREDIENTS

Aioli
1/2cup mayonnaise or salad dressing
2tablespoons extra-virgin olive oil
1medium clove garlic, finely chopped
2to 3 teaspoons lemon juice
1teaspoon grated lemon peel
1/2teaspoon chopped fresh rosemary leaves
Shrimp
2teaspoons extra-virgin olive oil
1lb uncooked deveined peeled medium shrimp with tails left on (about 32 shrimp)
3/4teaspoon seafood seasoning
Garnish, if desired
Fresh rosemary sprigs
Lemon wedges

  1. 1In small bowl, mix aioli ingredients until well blended.
  2. 2Heat 12-inch nonstick skillet over medium-high heat. Add 2 teaspoons oil; tilt skillet to lightly coat bottom. Add shrimp; sprinkle evenly with seafood seasoning. Cook 3 to 5 minutes, stirring frequently, until shrimp are pink.
  3. 3To serve, place shrimp and any cooking juices on serving platter. Arrange sprigs of rosemary and lemon wedges on platter. Serve with aioli and if desired, toothpicks.

Expert Tips

For more color and interest, serve these shrimp with strips of red and green bell pepper or small broccoli florets, and use the aioli as a vegetable dip as well.

This flavorful appetizer can be served hot or cold.

by on Jun. 4, 2011 at 7:12 PM
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Replies (1-2):
periwinkle163
by on Jun. 4, 2011 at 9:07 PM

 The dip sounds fabulous.

KamsOne
by on Jun. 4, 2011 at 10:47 PM
I like the tip to make this a colorful dish.
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