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Blackened Shrimp with Roasted Garlic Aioli

December 2009
Blackened Shrimp with Roasted Garlic Aioli

by 5 people

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Makes: 8 servings

Prep: 15 mins

Cook: 40 mins

  • 1 head garlic
  • 2 teaspoons extra-virgin olive oil
  • 3/4 cup mayonnaise
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons paprika
  • 2 teaspoons onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper or chipotle chile powder
  • Salt and pepper
  • 3 tablespoons butter, melted
  • 1 pound large shrimp, peeled and deveined, with tails left on
  1. Set a rack in the center of the oven and preheat to 400 degrees . Slice off the top of the garlic head. Brush the cut side with 1 teaspoon olive oil. Wrap in foil and bake until tender, 40 minutes. Let cool. Squeeze the garlic cloves from their skins into a food processor. Add the mayonnaise and vinegar; puree. Transfer the aioli to a bowl and refrigerate.
  2. Meanwhile, in a small skillet, toast the paprika, onion powder, oregano, cayenne and 1/2 teaspoon each salt and pepper over medium heat until fragrant, about 1 minute. Stir in the melted butter. Transfer to a bowl and add the shrimp to coat.
  3. Brush a grill pan with the remaining 1 teaspoon olive oil and preheat over high heat. Add the shrimp and cook, turning once, until the spices are blackened, 2 to 4 minutes. Serve with the aioli dip.
Tip Having a party?
  • Use smaller platters and appetizer-style plates to serve these savory snacks. Rotate one small plate of them in at a time so food never sits out too long.