Lemon Aioli with Ina’s Roasted Shrimp

by cookingwithauntjuju.com

Normally I like to serve this delicious roasted shrimp from Ina Garten with a homemade cocktail sauce.  For a change of pace I also made Chef John’s Lemon Aioli with cured lemons.  This is too good with a perfect lemon touch – yum!

Cured Lemons

  • 3-4 large lemons, sliced thin
  • 1/2 cup kosher salt
  • 1/2 cup sugar

Slice the lemons and pick out the seeds.  Mix the sugar and salt together.  In a shallow container layer lemon slices, cover with the sugar and salt, repeat until all the lemons are covered.  Cover tightly and leave on your counter for 3 days.  Then refrigerate in canning jars if you have them as the lemons fit just perfectly.  They will keep several months, refrigerated.

Recipe by cookingwithauntjuju.com

Lemon Aioli

  • 2 slices cured lemon
  • 1/2 cup mayonnaise ( I always use low fat and the aioli tastes great!)
  • 1 tbsp. fresh tarragon (or to taste) minced
  • 1 tsp. lemon juice

Soak lemon slices briefly in cold water for about 10 minutes; remove, dry and mince.

Combine the lemon, mayonnaise, tarragon and lemon juice and chill.  Serve with a pound of grilled shrimp, or as I prefer to roast them ahead of time.

Recipe by cookingwithauntjuju.com 

Ina's Roasted Shrimp

  • 2 lbs. (12 to 15 count) shrimp
  • 1 tbsp. olive oil
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper

Pre-heat the oven to 400°F.  Peel and devein the shrimp, leaving the tails on if desired.   Combine the shrimp, olive oil and salt and pepper and spread them on a baking sheet.  Roast for about 10 minutes, they will turn pink and start to curl up nicely; cool.

Serve with your own homemade sauce, or you can buy cocktail sauce at the store or use the following recipe:

  • 1/2 cup chili sauce
  • 1/2 cup ketchup
  • 3 tbsp. prepared horseradish
  • 2 tsp. fresh lemon juice
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. hot sauce such as tabasco

Combine above ingredients and serve with shrimp.

Recipe by cookingwithauntjuju.com 

Update Oct. 28, 2018: I just received Ina’s 11th cookbook, Cooking Like A Pro and she included her roasted shrimp recipe (above) along with a Cocktail Louis Sauce which sounds delicious.

Ina's Cocktail Louis Sauce

  • 1-1/4 cups Hellmann’s
  • 1/2 cup Heinz chili sauce
  • 1/2 tsp. lemon zest grated
  • 2 tbsp. lemon juice, freshly squeezed
  • 1-1/2 tbsp. bottled grated white horseradish, drained
  • 2 tsp. Sriracha
  • 1 tsp. Worcestershire sauce
  • 1 tsp. Kosher salt
  • 1/2 tsp. pepper
  • 1/4 cup scallions, minced
  • 2 tbsp. capers, drained

Combine the above ingredients and serve with roasted shrimp.

http://cookingwithauntjuju.com/2014/08/13/lemon-aioli-with…s-roasted-shrimp/ 

21 thoughts on “Lemon Aioli with Ina’s Roasted Shrimp”

  2. OMG! What an amazing recipe combination. I love that your cured lemons are sliced instead of halved. It would be easier to use this way. Your aioli on Ina’s Roasted Shrimp would be amazing as an appetizer or a meal. How many jars does your recipe take?

    Reply

  6. Looks absolutely delicious Judi 🙂 I love so much aioli, it is a perfect condiment with sea food and also goes well with simple boiling potatoes on the side!

    Reply

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