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Mario Batali's Shrimp Spiedini

Holiday Shrimp Spiedini Mario Batali
Shrimp Skewers with Chickpea Aioli
skill level
Easy
time
30-60min
servings
8
cost
$
Contributed by :
Soak your skewers in water prior to threading the shrimp on. While the skewers may get a bit charred on the grill, soaking will ensure they don't catch on fire.
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ingredients
  • For the Shrimp:
  • 20 tiny New Potatoes (skin on boiled until tender; drained and cooled)
  • 1 Pesto Sauce recipe
  • 28 Jumbo Shrimp (peeled; heads and tails on)
  • 1/2 cup Chickpea Aioli
  • For the Chickpea Aioli:
  • 1/2 cup cooked Chickpeas
  • 1/2 cup fresh Mint Leaves
  • 1 Lemon (zest and juice)
  • 1 Egg
  • 2 cloves Garlic
  • 1 cup Extra Virgin Olive Oil
  • For the Pesto:
  • 3 cloves Garlic
  • 2 cups lightly packed fresh Basil Leaves
  • 3 tablespoons Pine Nuts
  • Generous pinch of Kosher Salt
  • 1/2 cup plus 2 tablespoons Extra Virgin Olive Oil
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 3 tablespoons freshly grated Pecorino Romano
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    For the Shrimp: Prepare a charcoal fire or preheat the grill or broiler. Soak 4 bamboo skewers in water for at least 30 minutes.
  • 2
    20 tiny New Potatoes (skin on boiled until tender; drained and cooled)
    1 Pesto Sauce recipe
    Cut the potatoes into quarters and place in a mixing bowl. Dress with half the pesto and mound in the center of 4 individual serving plates.
  • 3
    28 Jumbo Shrimp (peeled; heads and tails on)
    1/2 cup Chickpea Aioli
    Peel the shrimp, leaving the tail piece and head on. Thread 7 each on bamboo skewers. Season with salt and pepper. Grill the skewered shrimp for 3 minutes per side and place 1 skewer on each plate. Spoon the remaining pesto over the shrimp and drizzle with aioli.
  • 4
    1/2 cup cooked Chickpeas
    1/2 cup fresh Mint Leaves
    1 Lemon (zest and juice)
    1 Egg
    2 cloves Garlic
    1 cup Extra Virgin Olive Oil
    For the Chickpea Aioli: In a food processor, combine the chickpeas, mint, lemon zest and juice, egg, garlic, and 1/2 cup of olive oil and blend until smooth, 1 minute. Slowly drizzle the remaining oil to create a creamy sauce. Makes 1 1/2 cups.
  • 5
    3 cloves Garlic
    2 cups lightly packed fresh Basil Leaves
    3 tablespoons Pine Nuts
    Generous pinch of Kosher Salt
    1/2 cup plus 2 tablespoons Extra Virgin Olive Oil
    1/4 cup freshly grated Parmigiano-Reggiano
    3 tablespoons freshly grated Pecorino Romano
    For the Pesto: With the motor running, drop the garlic into a food processor to chop it. Add the basil, pine nuts, and salt and pulse until finely chopped. With the motor running, drizzle in the oil. Transfer to a small bowl and stir in the Parmigiano and pecorino. The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra-virgin olive oil, for several weeks in the refrigerator.
 
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