Chermoula butterflied shrimps with aioli
Elevate your seafood game with our Chermoula Butterflied Shrimps with Aioli. This mouthwatering recipe features 3 lb of juicy shrimps marinated in a savory blend of olive oil, lemon zest, fresh parsley, and garlic. Pair it with a homemade aioli made from egg yolk, lemon juice, mustard, and olive oil. Perfect for an elegant dinner or a gourmet appetizer. Ready to impress? Dive into this flavorful dish today!
Cook time 5 min
Prep time 90 min
Ingredients:
3 lb shrimps1/4 cup olive oil
2 tbsp lemon zest
1/2 cup fresh parsley
2 garlic cloves
1 yolk
1 tbsp lemon juice
2 tsp mustard
1/2 cup olive oil
Chermoula butterflied shrimps with aioli is a delightful and flavorful seafood dish that combines the zestiness of chermoula—a North African marinade made with herbs, garlic, and spices—with the creamy and tangy aioli. This dish is perfect for seafood lovers looking to add a bit of exotic flair to their meal. The succulent shrimp, marinated and grilled to perfection, paired with a delectable homemade aioli, will surely impress your guests at any gathering.
Instructions:
1. *Butterfly the shrimps*: To do this, use a sharp knife to slice along the back, stopping short of cutting all the way through. Remove the vein if present.
2. Place the butterflied shrimps in a large bowl.
1. In a small bowl, whisk together 1/4 cup of olive oil, 2 tbsp of lemon zest, 1/2 cup of finely chopped fresh parsley, and 2 minced garlic cloves.
2. Pour the marinade over the shrimps, ensuring they are evenly coated. Let them marinate for at least 30 minutes for flavors to meld.
1. In a food processor or a mixing bowl, combine the egg yolk, 1 tbsp of lemon juice, and 2 tsp of mustard.
2. While continuously whisking or running the food processor, slowly drizzle in 1/2 cup of olive oil. It's important to add the oil gradually so that the mixture emulsifies properly.
3. Once all the oil is incorporated, continue whisking until the aioli thickens to your desired consistency. Season with salt and pepper to taste. Set aside.
1. Preheat a grill or stovetop grill pan over medium-high heat.
2. Once hot, place the marinated shrimps on the grill, butterflied side down. Grill for about 2-3 minutes per side, or until the shrimps are opaque and cooked through.
1. Arrange the grilled shrimps on a serving platter.
2. Serve with the prepared aioli on the side for dipping.
Tips:
- Ensure the shrimp are fresh for the best flavor and texture. If using frozen shrimp, thaw them completely before starting the recipe.
- Butterflying the shrimp will help them cook evenly and allow the marinade to penetrate deeply, intensifying the flavor.
- Marinate the shrimp for at least 30 minutes to allow the flavors to fully develop. For even better results, let them marinate for a few hours in the refrigerator.
- When grilling the shrimp, make sure the grill is hot to achieve a nice sear and to prevent the shrimp from sticking.
- Prepare the aioli in advance and chill it in the refrigerator. This will help the flavors meld together, making it even more delicious.
- For an enhanced presentation, garnish the dish with some fresh parsley and a wedge of lemon just before serving.
Chermoula butterflied shrimps with aioli is an exquisite dish that offers a burst of flavors in every bite. The aromatic and tangy chermoula marinade perfectly complements the juiciness of the shrimp, while the creamy aioli adds an extra layer of richness. This recipe is not only a feast for the taste buds but also relatively easy to prepare, making it an ideal choice for both weeknight dinners and special occasions. Enjoy your shrimp with a side of fresh salad or crusty bread to make the meal complete.
Nutrition per serving
6 ServingsCalories 170kcal
Protein 33g
Carbohydrates 2.83g
Fiber 0.27g
Sugar 0.11g
Fat 33g
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