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Grilled-Shrimp Grand Aioli
Credit:
Chris Simpson
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Serves 6 to 8
Ingredients
Ingredient Checklist
1 1/2 pounds baby potatoes
1 1/4 pounds green beans, trimmed
6 large eggs, room temperature
1 1/2 pounds shell-on jumbo shrimp, deveined
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground pepper
6 flatbreads, such as naan
6 mini cucumbers, thinly sliced on the bias
Green-leaf, red-oak, or butter lettuce leaves, for serving
Avocado Cream Sauce, for serving
Mustard-Mint Vinaigrette, for serving
Flaky sea salt, such as Jacobsen, for serving
Cook's Notes
If you use wooden skewers for the shrimp, soak them in water for 30 minutes first, then drain them well so they don’t burn on the grill.
Gallery
Grilled-Shrimp Grand Aioli
Credit:
Chris Simpson
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Serves 6 to 8
Gallery
Grilled-Shrimp Grand Aioli
Credit:
Chris Simpson
Grilled-Shrimp Grand Aioli
Credit:
Chris Simpson
Grilled-Shrimp Grand Aioli
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Serves 6 to 8
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Serves 6 to 8
prep: 20 mins
total: 40 mins
prep:
20 mins
total:
40 mins
Yield: Serves 6 to 8
Serves 6 to 8
Ingredients
Ingredients
- 1 1/2 pounds baby potatoes
- 1 1/4 pounds green beans, trimmed
- 6 large eggs, room temperature
- 1 1/2 pounds shell-on jumbo shrimp, deveined
- Extra-virgin olive oil, for brushing
- Kosher salt and freshly ground pepper
- 6 flatbreads, such as naan
- 6 mini cucumbers, thinly sliced on the bias
- Green-leaf, red-oak, or butter lettuce leaves, for serving
- Avocado Cream Sauce, for serving
- Mustard-Mint Vinaigrette, for serving
- Flaky sea salt, such as Jacobsen, for serving
Directions
Bring a pot filled with 1 inch of water and lined with a steamer basket to a boil. Add potatoes and steam, covered, until tender and easily pierced with the tip of a knife, 12 to 15 minutes. Transfer to a colander.
Add beans and eggs to pot and steam, covered, until beans are bright green and crisp-tender, and eggs are set with jammy yolks, 7 to 8 minutes. Transfer beans and eggs to colander with potatoes; let cool completely. Halve potatoes and peel eggs. Cover and refrigerate potatoes, eggs, and beans until ready to serve, or up to 1 day.
Preheat grill to medium-high. Skewer shrimp, brush with oil, and season generously with salt and pepper. Grill, flipping once, until opaque and just cooked through, 4 to 5 minutes total. Meanwhile, brush flatbreads with oil and grill, flipping once, until warm and lightly charred in places, about 2 minutes total.
Transfer grilled shrimp and flatbreads to a large platter or board along with potatoes, beans, cucumbers, lettuce leaves, sauce, vinaigrette, and flaky salt. Halve eggs and add to platter; serve.
Cook's Notes
If you use wooden skewers for the shrimp, soak them in water for 30 minutes first, then drain them well so they don’t burn on the grill.
Cook’s Notes
If you use wooden skewers for the shrimp, soak them in water for 30 minutes first, then drain them well so they don’t burn on the grill.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Grilled-Shrimp Grand Aioli
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Grilled-Shrimp Grand Aioli
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
