Spicy Garlic Shrimp with Aioli and Jalapeno Cornbread

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2 lb shrimp; Small or medium
2 c Bermuda onions; Sliced
1/2 c Mayonnaise
16 Squares jalapeno; thin
1 tb Vinegar
3 tb Chili powder
1 1/2 ts Salt
4 ts Garlic; chopped
1/2 ts Cayenne pepper
1 c Aioli; (see recipe below)
2 tb Dijon mustard
1 c Salad oil
2 tb garlic; Finely chopped

Original recipe makes 1



Tripped over this at the Louisiana Seafood Source site (http://www.louisianaseafod.com)while browsing around today. Needs a little more cayenne but other than that its a heartbreaker: UPPERLINE RESTAURANT, NEW ORLEANS, LOUISIANA Combine salad oil, spices and garlic in a stainless steel mixing bowl. Mix well. Add the shrimp and onions and marinate for 15 minutes. Prepare the aioli by combining mayonnaise, mustard, vinegar and garlic. When ready to serve, heat a medium skillet and add the marinated shrimp and sliced onion with 1/4 cup of aioli. Saute until done, about 5 minutes. Arrange cornbread on plates. Cover the cornbread with a thin coat of aioli and divide the shrimp and onion over the top. Serve immediately. Serves 8. Posted to CHILE-HEADS DIGEST V3 #287 by JBENZ on Apr 07, 1997

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Calories Per Serving: 2840 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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