Name: Chile Shrimp with Brussels Sprouts and Lemon Aioli
- For the potatoes
- 1 pound new baby potatoes
- Fine sea or table salt
- For the shrimp and sprouts
- Olive oil
- 1/2 pound Brussels sprouts (about 40 small), thinly sliced or shredded (see NOTES)
- 1/2 teaspoon Aleppo pepper or any chile powder
- 1/2 teaspoon crushed red pepper flakes, divided (optional)
- 1 teaspoon garlic powder
- 1 1/2 tablespoons salted butter, cut into small pieces
- 1/2 pound peeled, deveined medium shrimp (40-50 count), thawed if frozen
- Fresh flat-leaved parsley leaves and tender stems, chopped
- For the aioli
- 3/4 cup mayonnaise
- 1 preserved lemon (about 1 ounce) pith and innards discarded, finely chopped (see NOTES)
- large garlic clove, minced or finely grated
- Finely grated zest of 1 large lemon, plus wedges for serving
- Position a rack in the upper third of the oven and preheat to 475 degrees.
- Place the potatoes in a medium pot and add enough water to submerge them.
- Generously salt the water.
- Bring to a boil over high heat and cook for 10 to 15 minutes, or until the potatoes can be easily pierced with a fork.
- Drain and cover to keep warm.
- On a lightly oiled quarter sheet pan or a 9-by-13-inch pan, toss the sprouts with the Aleppo pepper or chile powder, 1/2 teaspoon of crushed red pepper flakes, if using, and 1/2 teaspoon of garlic powder.
- Dot with the butter.
- Roast for 5 minutes, then toss and return to the oven for another 5 minutes, or until just starting to brown
- Remove the pan from the oven and stir in the shrimp.
- Return to the oven for an additional 3 to 5 minutes, or until the shrimp are pink, curled and' cooked through.
- Make the aioli: While the sprouts and shrimp are roasting, in a small bowl, stir together the mayonnaise, preserved lemon, garlic and lemon zest until well combined.
- Transfer the shrimp and sprouts to a platter, alongside the baby potatoes.
- Sprinkle the remaining crushed red pepper flakes, if using, over the potatoes and drizzle with olive oil.
- Scatter the parsley on top and serve warm, with the aioli and lemon wedges on the side.
Yield: 2 or 3 servings
- If you do not have preserved lemon, add 1 to 2 tablespoons, of fresh lemon juice to the aioli
just before serving.
- To shred Brussels sprouts, use a box grater or use a sharp knife to chiffonade.
Source: The Washington Post, 30 October 2021
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