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Pepper-Wrapped Shrimp with Saffron Aioli

1 Min Read
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FM Staff

YIELD: 16 - 20 pieces

1⁄2 cup mayonnaise
2 Tbsps. chopped parsley
1 Tbsp. drained, chopped capers
1 Tbsp. lemon juice
1 clove garlic, mashed to a puree
1⁄8 tsp. saffron, crushed
1 lb. uncooked shrimp (about16-20), shelled and deveined
2 tsps. paprika
3⁄4 tsp. salt
1⁄3 cup Piquillo peppers or
roasted red bell peppers
cut in 1⁄2-in. strips
2 Tbsps. olive oil

  1. For saffron aioli: Combine mayonnaise, parsley, capers, lemon juice, garlic and saffron in small bowl; cover and refrigerate until ready to use.

  2. Sprinkle shrimp with paprika and salt. Wrap each shrimp with a strip of pepper; fasten with toothpick.

  3. In a large skillet over medium-high heat, heat olive oil. Add half of shrimp; cook until center is opaque, about 3 minutes, turning once. Remove from skillet.

  4. Repeat with remaining shrimp, adding more oil if needed. Serve with saffron aioli.

Recipe from Foods from Spain.

FOODS FROM SPAIN

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

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