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Spiky Idaho Potato Shrimp with Aioli

From: Chef/owner Michel Richard, Citronelle, Washington, D.C.  Yield: 8 appetizer servings.

Idaho Potato Aioli:
1 5-oz. Idaho®Yukon Gold potato, peeled, rinsed, cut in ½” cubes
8 cloves garlic
2 large egg yolks
2 cups extra virgin olive oil, divided
to taste, fine sea salt
to taste, cayenne pepper
6 to 8 drops fresh lemon juice

Spiky Idaho® Potato Shrimp:
1 egg
to taste, salt and pepper
½ tsp. Madras curry powder
1⁄3 cup all-purpose flour
3 cups Idaho® Yukon Gold
potatoes, peeled, julienned with
smallest blade of mandoline
16 large shrimp, peeled, deveined
4 to 6 cups canola oil, for deep-frying
4 cups mizuna or arugula

For aioli: Steam potato cubes until tender; cool. Place cubes in small food provessor. Using microplane, grate garlic directly into processor. Add eggyolks and enough olive oil to allow blade to turn; process miture until smooth. With machine running, slowly drizzle in remaining oil. Stop to scrape down sides of bowl as necessary. Season aioli to taste with salt, cayenne and lemon juice. If necessary, thin with 1 Tbsp. water. Refrigerate until needed or up to 1 day.

For spiky potato shrimp: Line large baking sheet with parchment paper. Set aside.

Crack egg into shallow bowl; whisk until blended. Season with salt, pepper and curry powder. Place flour in second shallow bowl and jullienned potato in third shallow bowl.

Pat shrimp dry. One at a time, dip shirmp in flour until well-coated, patting off excess. Dip shrimp into egg, coating completely, and then into julienned potato, pressing firmly so potato adheres to shrimp.Arrange shirmp on prepared baking sheet.

To cook shrimp, line separate large baking sheet with apper towels. In medium pot, heat 3 inches olive oil over medium-high heat to 325°F. Using bamboo skewer, pierce each shrimp and dip into iol until potato is blond and crispy. Transfer to towel-lined baking sheet. (Shrimp can be prepared several hours ahead and then warmed on towel-lined sheet pan in preheated 325°F oven for 5 minutes.)  Season with salt to taste.

Per serving: Mound 1⁄2 cup mizuna in center of appetizer plate, top with tsp. of aioli. Arrange 2 shrimp on top of aioli. Serve immediately with additional aioli on the side.


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