Spicy Shrimp with Jalapeño Cornbread and Aïoli

Spicy Shrimp with Jalapeño Cornbread and Aïoli
Cedric Angeles; Food Styling: Tina Bell Stamos
Active
50 Minutes
Total
1 Hour, 10 Minutes

Yield

Serves 4

This flavorful dish is by JoAnn Clevenger of Upperline in New Orleans. This veteran chef isn't afraid to use a boxed corn muffin mix for her jalapeño cornbread. With everything else she puts into this dish, you're not missing any flavor.

Ingredients

Jalapeño Cornbread

  • 1/3 cup whole milk
  • 1/4 cup heavy cream
  • 1/4 cup canned cream-style corn
  • 1 tablespoon unsalted butter, melted, plus more for greasing pan
  • 1 tablespoon drained and finely chopped pickled jalapeño chile
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper
  • 1 large egg
  • 1 (8 1/2-oz.) pkg. corn muffin mix (such as Jiffy)

Aïoli

  • 1 cup mayonnaise
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 3 medium garlic cloves, grated (1 Tbsp.)
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon cayenne pepper
  • 2 dashes hot sauce (such as Crystal)

Spicy Butter

  • 1 cup softened unsalted butter
  • 3 tablespoons paprika
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons minced garlic (from 2 cloves)
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons granulated sugar
  • 2 dashes hot sauce (such as Crystal)

Shrimp

  • 2 tablespoons canola oil
  • 1 cup thinly sliced red onion (from 1 medium [10-oz.] onion)
  • 24 large peeled, deveined raw shrimp (about 1 lb.)
  • 1/2 cup shrimp stock
  • 1/4 cup (2 oz.) white wine
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1 teaspoon kosher salt
  • 2 tablespoons chopped fresh flat-leaf parsley

How to Make

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