I went to Portland this weekend for quick 1.5 day trip. A total surprise to me, and it was kind of in celebration of my birthday. I really don’t like getting super really scary close to 30 in age, so birthdays now have just become a date to look forward to and be depressed about. Anyway, obviously in Portland I just ate a lot of food, felt really overly full and tried to understand why I do this to my self. Why do I eat so much that when we get back to the hotel it is so uncomfortable I want to cry? I think this is what being pregnant must feel like, a little. Portland was fun, I want to go back and experience more of it. We had quite a bit of seafood while we were there, in so many different forms I feel totally inspired. That is why today I happy we are sharing this great Cornmeal Mustard Shrimp recipe with you. I am a big fan of cornmeal because of texture, and because of corn dogs. Mustard is something I grew up really not liking, but as an adult, I really love it. These two things married with shrimp it becomes one of those killer must try appetizer situations. I hope you all agree.
Cornmeal Crusted Mustard Shrimp with Triple Blanched Garlic Aioli
Serves 4 to 6
triple blanched garlic aioli:
6 cloves garlic
1/2 cup mayonnaise
2 tablespoons sour cream
1/2 lemon, juiced
salt and pepper to taste
2 1/2 tablespoons Dijon mustard, divided
2 teaspoons lemon juice
1 teaspoon fresh oregano, minced
1/2 teaspoon honey
1/2 lb. shrimp (21-26 count), shelled with tails intact, deveined and cleaned
3/4 cup all purpose flour
1 egg, lightly beaten
1 cup medium to finely ground cornmeal (depending on preference)
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoons salt
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 lemon, thinly sliced
vegetable oil for frying
1. Preheat oil to 350°F.
2. For aioli: Bring a small pot of water up to a boil. Blanch garlic cloves for about 1 minute. Remove from water and place cloves into an ice bath, about 2 minutes. Repeat two more times until garlic has softened in both texture and flavor. Place garlic and remaining aioli ingredients into a mixing bowl and whisk together. Set aioli aside until ready to use.
3. For shrimp: Place 2 tablespoons mustard, lemon juice, oregano and honey into a medium mixing bowl and whisk together. Add shrimp and toss together until well coated. Cover and refrigerate for 30 minutes, then season with salt and pepper.
4. In a mixing bowl combine cornmeal, garlic powder, onion, powder, salt, smoked paprika, black pepper, and cayenne pepper. Stir together.
5. Combine egg and remaining mustard and whisk together.
6. Pat excess marinade off shrimp and dredge in flour followed by the egg mixture and finally the cornmeal mixture until fully coated. Still aside on a baking sheet until all shrimp have been coated and repeat with lemon slices.
7. Fry shrimp and lemons for 4 to 6 minutes or until golden brown. Drain onto a paper towel and lightly season with salt and pepper. Serve immediately with triple blanched garlic aioli.