SPICY TOASTED GARLIC AIOLI SHRIMP
Provided by Food Network
Categories appetizer
Time 1h37m
Yield 6 entree servings or 12 appetizer servings
Number Of Ingredients 18
Steps:
- To make the aioli: Warm the olive oil over low heat in a large skillet. Add the garlic, paprika, and cayenne pepper and toast until the garlic is fragrant, about 3 minutes. Remove the pan from the heat and add the vegetable oil then transfer the mixture to a measuring cup.
- Combine the egg yolks, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper in a food processor, blender or mixing bowl. Gradually incorporate the garlic mixture, processing, blending, or whisking continuously as you emulsify. Chill the aioli thoroughly.
- To poach the shrimp: Combine 1 1/2 quarts of water with 5 bay leaves, the lemon juice, wine, cayenne pepper and salt in a large saucepan. Bring the poaching liquid to a simmer over medium-high heat. Add the shrimp and cook until they are pink, firm and opaque, about 5 minutes. Drain the shrimp and allow them to cool.
- Put the shrimp in a bowl. Add aioli and mix well. Spoon the shrimp onto plates and serve.
GARLIC AIOLI
This is a great recipe that I found in another user's comments but nowhere else on the site. Enjoy! We use this as a dip for crab cakes or as a spread on sandwiches.
Provided by Jeff and Justine
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 1.5 g, Cholesterol 7.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 335.5 mg, Sugar 0.3 g
SPICY AIOLI
This healthier sauce is the perfect accompaniment to dishes like steamed artichokes or as a spicy crudite dip.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Bring an inch of water to a boil in a small saucepan. Add garlic and cook until easily pierced with tip of a paring knife, 3 to 5 minutes; drain. Use a chef's knife to mash garlic into a paste.
- In a medium bowl, whisk garlic, egg yolk, Dijon, and lemon juice. Whisking constantly, add oil in a thin stream. Whisk in paprika, cayenne, and hot pepper sauce. Season with salt and pepper.
SPICY POTATOES WITH GARLIC AIOLI
This is my take on Spanish patatas bravas. The potatoes are tossed in a flavorful spice mix and then finished to a crispy golden brown. The garlic aioli takes it over the top for an unconventional potato salad that'll be a hit at any party. -John Stiver, Bowen Island, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings (1-3/4 cups aioli).
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly. , Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking., For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.
Nutrition Facts : Calories 469 calories, Fat 34g fat (5g saturated fat), Cholesterol 3mg cholesterol, Sodium 396mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
AIOLI
Aioli is the quintessential Provençal condiment, a pungent garlic mayonnaise that in its home country of France contains even more garlic than this version, which is still pretty garlicky. It's easy to make, and wonderful with all sorts of vegetables, like greens, steamed artichokes and asparagus.
Provided by Martha Rose Shulman
Categories condiments
Time 30m
Number Of Ingredients 5
Steps:
- Whether or not you are using a mortar and pestle for the mayonnaise, begin by mashing the garlic and salt together in a mortar and pestle. Mash to a smooth paste.
- Using the mortar and pestle (for egg yolks only; this is the traditional method, and will result in a very silky, creamy aioli if you do it correctly): Add the egg yolks to the mortar and beat with the pestle until smooth. Measure the grapeseed oil into a measuring cup with a spout, and drip by drip, work the oil into the egg yolks, gently but constantly stirring in one direction with the pestle. As the mayonnaise begins to emulsify, you can start adding the oil in a steady stream, but the stream must be a thin one, and you must stir constantly but not too fast. Once you have a good emulsion, you can scrape the mixture into a bowl and continue with a whisk if it's easier for you. It helps to rest the bowl on a damp towel shaped into a ring. Use up the grapeseed oil first, since it makes a better emulsion than olive oil, then continue with the olive oil. I find that once the egg yolks and oil are emulsified, it's easiest to drizzle in a tablespoonful of oil while beating, stop drizzling and really beat hard to work it in, then continue with another tablespoonful. When all of the oil has been added and the mayonnaise is thick, taste and adjust salt. Refrigerate until ready to use.
- Using a food processor: Place the egg yolks or egg and egg white in a food processor fitted with the steel blade. Turn it on, and begin drizzling in the grapeseed oil, then the olive oil, in a thin stream. Some food processors have little holes in the plungers meant for controlling the flow of oil into the mayonnaise. When all of the oil has been added, stop the processor and scrape in the garlic paste. Process for a few seconds, until the paste is well blended into the mixture. Taste and adjust salt. Refrigerate until ready to use. The mayonnaise will be thinner than the mortar and pestle version.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 24 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 83 milligrams, Sugar 0 grams
SPICY CHILI AIOLI
Originally inspired by a local sushi restaurant, I went through a number of different aioli recipes until I finally found a basic combination of ingredients, all of which have become the foundation for this and a couple of other recipes. We enjoy this on just about everything - crab cakes, fish tacos, sushi, vegetables, you name it... If you enjoy this, please also try my curry and saffron aioli recipes for a different twist... A couple of notes with respect to ingredients. Avoid substitutions where possible - I tried a number of different recipes before I arrived at this one, and some of them weren't so pleasant... Please consider using Hellman's original mayonnaise when making this recipe - avoid using Kraft, Miracle Whip, and sweet mayonnaises at all costs. If you use a low fat mayo, I also recommend Hellman's. Chili garlic oil can be found at just about any asian grocery - the main ingredients are garlic, chili, and oil. It is very thick in appearance and looks like the result of dried chilies, garlic, and oil being pureed in the food processor. This isn't to be confused with Sriracha or chili sauce. While chili garlic oil is a great condiment, it tastes very different than chili paste. If you need a photo example of chili garlic oil to assist you in your shopping adventures, z-mail me.
Provided by jpknight22
Categories Sauces
Time 10m
Yield 1 1/4 cups, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform.
- Add pressed garlic and chili paste and continue to mix once again until uniform in texture.
- Serve aioli in a small ramekin, bowl, or directly on top of food and garnish with a sprinkle of cayenne pepper. Serve cool to slightly below room temperature.
Nutrition Facts : Calories 93.2, Fat 7.8, SaturatedFat 1.1, Cholesterol 6.1, Sodium 167.2, Carbohydrate 6, Sugar 1.6, Protein 0.3
SPICY AIOLI
Steps:
- Whisk 1/2 cup mayonnaise, 1/4 cup sour cream, 2 teaspoons hot sauce and the juice of 1 lemon in a bowl. Serve with crab claws.
SPICY BAKED CHICKEN TENDERS WITH A GARLIC BASIL AIOLI
Now, I think everyone likes chicken fingers or tenders, but I get tired of those made the traditional way with the seasoned bread crumbs, parmesan cheese and a marinara sauce for dipping. So, I tried to come up with something a bit spicy and a unique dipping sauce for a unique taste. This is my version. Spicy seasoning, and the panko makes it a bit lighter. Baked vs fried and then the aioli is to me what sets this apart. Since this is finger food, I love to serve this with fresh corn on the cob, and my salad cups. Basically a small chopped salad served in a small lettuce cup. This just makes it a great easy "finger food" dinner.
Provided by SarasotaCook
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Aioli -- Mix the mayonnaise, red wine vinegar, garlic, basil, salt and pepper. Check for seasoning and cover and refrigerate.
- Chicken -- I like to cut the chicken into finger size pieces. I don't like them too thin as they will dry out, but because they are baked I like to cut them around 1/2" thick (I like to think they are about the size and thickness of my thumb).
- Chicken Flour Base -- In a large baggie add the flour, salt and pepper. Dredge each chicken piece in the flour mixture and then toss well to coat. Make sure to shake off the excess flour. Just set to the side until they are all coated.
- Panko and Egg -- I like to grind up the panko a bit to make the crumbs a bit finer. I just used my mini food processor to grind them up. Then to the panko, I added all the seasonings (except the salt and pepper) which we already used in the flour mix. Then add the panko to a small pan. In another pan, add the eggs and beat well.
- Dredge -- Now dip each piece of chicken, already dredged in flour into the egg and then the panko seasoning. Set on a baking sheet lined with parchment paper or you can use foil.
- Bake -- Spray the chicken with olive oil (both sides). Now I have an atomizer which I fill with olive oil. But you can buy a olive oil spray like "Pam." right at the store. But I use my atomizer all the time and well worth the 10.00 investment. Those recipes that cause for a drizzle of olive oil -- using an atomizer will save you tons of money. Well, time to bake. I bake at 400 for about 12-15 minutes depending on the thickness of the chicken. They should be golden brown.
- Serve -- Just serve the chicken strips with the Basil Aioli.
More about "spicy garlic aioli recipes"
SPICY GARLIC AIOLI (SPICY GARLIC MAYO FROM SCRATCH) | KELLY …
From kellyneil.com
4.7/5 (3)Total Time 10 minsCategory Sauces & DipsCalories 133 per serving
- Place the vegetable oil, olive oil, and egg in a large jar (if using a handheld immersion blender) or inside a regular blender. Blend the oils and egg until thick and creamy, about 10 seconds.
- Add the roasted and fresh garlic, lemon juice, vinegar, and salt to the aioli. Blend the aioli until the garlic is completely pulverized and the mixture is smooth and creamy.
- Add the Sriracha to the jar. Stir the aioli and Sriracha together to combine. Store the aioli in a clean jar with a tight-fitting lid in the fridge for up to one week.
SPICY GARLIC AIOLI | MUNCHY GODDESS
From munchygoddess.com
Ratings 3Calories 195 per servingCategory Condiment, Dip, Sauce
- Stir until well blended. Cover and chill in the refrigerator for 10 minutes or more for the flavors to marry.
SPICY GARLIC AIOLI RECIPE - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
Cuisine Asian FusionTotal Time 10 minsCategory SauceCalories 884 per serving
WHAT IS AIOLI? | ALLRECIPES
From allrecipes.com
5 DIFFERENT WAYS TO USE THE GARLIC AIOLI SAUCE FROM …
From spoonuniversity.com
WHOLE30 + KETO SPICY GARLIC AIOLI - THE BETTERED BLONDIE
From thebetteredblondie.com
10 BEST SPICY AIOLI SAUCE RECIPES | YUMMLY
From yummly.com
SPICY AIOLI ~ RECIPE | QUEENSLEE APPéTIT
From queensleeappetit.com
SPICY AIOLI (GARLICKY) - COOKED BY JULIE
From cookedbyjulie.com
5/5 (1)Total Time 3 minsCategory Kitchen TipsCalories 131 per serving
SPICY GARLIC AIOLI – LICK YOUR PLATE
From lick-your-plate.com
10 BEST SWEET GARLIC AIOLI RECIPES | YUMMLY
From yummly.com
SPICED ROASTED CAULIFLOWER WITH GARLICKY AIOLI - SIMPLE BITES
From simplebites.net
GARLIC AIOLI - JUST 5 MINUTES TO MAKE! | MOM ON TIMEOUT
From momontimeout.com
WHY IS GARLIC SPICY ? HERE’S WHY, AND HOW TO TONE IT DOWN
From foodiosity.com
15 OF THE MOST AMAZING SPICY AIOLI SAUCES - EAT WINE BLOG
From eatwineblog.com
EASY TO MAKE SRIRACHA AIOLI - THE BEST SPICY AIOLI DIPPING SAUCE
From savoryexperiments.com
SIMPLE CAJUN AIOLI RECIPE | PERFECT DIP OR SPREAD - MOM'S DINNER
From momsdinner.net
HOW TO MAKE SPICY AIOLI (ONLY 3 INGREDIENTS!) - TAKE TWO TAPAS
From taketwotapas.com
SPICY AIOLI RECIPE - KITCHEN KONFIDENCE
From kitchenkonfidence.com
SPICY AIOLI RECIPE | BAKED BY CLAIRE | IDEAS FOR FOODIES
From bakedbyclaire.com
EASY AIOLI SAUCE {HOMEMADE GARLIC MAYONNAISE} - PLATED CRAVINGS
From platedcravings.com
SPICY AIOLI SAUCE RECIPE - JUST IS A FOUR LETTER WORD
From justisafourletterword.com
BEST GARLIC AIOLI RECIPE - HOW TO MAKE GARLIC AIOLI
From thepioneerwoman.com
SPICY CHILI GARLIC AIOLI (VEGAN)
From brokebankvegan.com
KETO SPICY GARLIC AIOLI RECIPE - KETO DIET YUM
From ketodietyum.com
EASY SPICY CILANTRO LIME AIOLI RECIPE | SUGAR & SOUL
From sugarandsoul.co
AIOLI SAUCE SPICY GARLIC – ORGANIC CHEF FOOD COMPANY
From organiccheffoods.ca
GARLIC AIOLI (CLASSIC AND CHEATER VERSIONS) - THE FOOD CHARLATAN
From thefoodcharlatan.com
TRADITIONAL GARLIC AIOLI (ALIOLI | NO EGG) - ALPHAFOODIE
From alphafoodie.com
SPICY MUSTARD AIOLI - CHILI PEPPER MADNESS
From chilipeppermadness.com
SPICY CAJUN GARLIC AIOLI - LAUREN FROM SCRATCH
From laurenfromscratch.com
MAGIC AIOLI SAUCE RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
SPICY MAPLE AIOLI - THE TOP MEAL
From thetopmeal.com
CREAMY GARLIC AIOLI FROM SCRATCH - INSPIRED TASTE
From inspiredtaste.net
AIOLI RECIPE - GORDON HAMERSLEY | FOOD & WINE
From foodandwine.com
10 BEST SPICY AIOLI MAYONNAISE RECIPES - FOOD NEWS
From foodnewsnews.com
EASY, DELICIOUS SPICY AIOLI – BUTCHER BLOCK EATS
From butcherblockeats.com
TWO-MINUTE AIOLI RECIPE - SERIOUS EATS
From seriouseats.com
10 SPICY AIOLI RECIPES YOU CAN MAKE NOW - 800 HOT SAUCE
From 800hotsauce.com
ROASTED GARLIC AIOLI THREE WAYS - FOOD & NUTRITION MAGAZINE
From foodandnutrition.org
You'll also love