Name: Chile Shrimp with Brussels Sprouts and Lemon Aioli

Ingredients:

• 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

Instructions:

• 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.

• 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.

Comments:

Source: The Washington Post, 30 October 2021

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