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Name: Spicy Garlic Shrimp with Aioli and Jalapeno Cornbread
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 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

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INGREDIENTS

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
AIOLI
1/2 ts Cayenne pepper
1 c Aioli ; (see recipe below)
2 tb Dijon mustard
1 c Salad oil
2 tb garlic ; Finely chopped

INSTRUCTIONS

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

NOTES

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Spicy Garlic Shrimp with Aioli and Jalapeno Cornbread

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
 AIOLI
1/2 ts Cayenne pepper
1 c Aioli (see recipe below)
2 tb Dijon mustard
1 c Salad oil
2 tb garlic Finely chopped

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 <jbenz@courant.infi.net> on  Apr 07, 1997

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Nutrition

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Serving Size: 1 Serving (1776g)
Recipe Makes: 1

Calories: 2840
Calories from Fat: 1577 (56%)

Amt Per Serving		% DV

	Total Fat 175.2g	234 %
	Saturated Fat 20.2g	101 %
	Monounsaturated Fat 36.5g
	Polyunsanturated Fat 105.9g
Cholesterol 1423.1mg		438 %
Sodium 3935mg		136 %
Potassium 3243mg		85 %
Total Carbohydrate 128.3g		38 %
	Dietary Fiber 23.2g	93 %
	Sugars, other 105.1g
Protein 197.6g		282 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2840

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