Shrimp Skewers


"A Wonderland of Food" Blogger, Alison Tucker, shows up her recipe for shrimp skewers. For more recipes and information on Alison, CLICK HERE.

Shrimp Skewers with Red Pepper Rouille


1 red bell pepper

2 garlic cloves, peeled and finely chopped

1 large egg yolk

1/2 teaspoon salt

1/8 teaspoon saffron threads

1 teaspoon sweet paprika

1/4 teaspoon hot paprika

2 teaspoons red wine vinegar

1/2 cup extra-virgin olive oil

24 raw shrimp, peeled and deveined

1 lemon, cut in half

To roast, seed and peel the red bell pepper:

1.Place the pepper directly on the burner of a gas stove. The pepper will pop and burn, but that’s good-- that’s what you want. After about 5 minute, the bottom side will be charred completely. Turn the pepper with tongs to start charring the rest of the pepper. When pepper is black and charred completely, place into a bowl and cover with plastic wrap. This will create steam that will help loosen the charred skin from the pepper.

2.When the pepper is cool, run it under water to remove the charred skin. Cut it in half and remove the seeds.

3.Slice it into strips for the aioli.

To make the aioli:

1.Place the egg yolk in the bowl of a food processor. Add the garlic, salt, saffron, sweet paprika, spicy paprika and red wine vinegar. Pulse for a second to mix.

2.Turn the food processor on and slowly begin to drizzle the oil in. When all the oil has been incorporated, add the sliced peppers. Taste for seasoning.

To make the shrimp:

1.Turn the broiler in the oven on. Cover a sheet pan with aluminum foil.

2.Place the shrimp in a bowl and marinate with 2 tablespoons of aioli.

3.Place on foil-lined sheet pan and drizzle with juice from the lemon. Lightly season with salt and pepper.

4.Broil for 3-4 minutes, or until opaque throughout.

5.Skewer each shrimp and serve with aioli for dipping.

Your guests will want the recipe, I promise!