RDG's Gulf Shrimp with Avocado & Serrano Chile Mayonnaise

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RDG's Gulf Shrimp with Avocado & Serrano Chile Mayonnaise

Serving Size
8 to 12 people

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Word is Executive Chef Robert Del Grande is set to server this awesome app this year at The Woodlands Wine & Food Week! Jump on this jumbo shrimp in a delectable avocado and serrano chile mayonnaise from Restaurant RDG + Bar Annie.

Ingredients

  • 2 lb   jumbo shrimp: approximate 30 to 35 shrimp
  • 4 tbl  butter
  • 2 each  garlic cloves: finely minced
  • 1 tsp  fresh lime juice
  • ¼ tsp  salt

Avocado & Serrano Chile Mayonnaise

  • 4 each   garlic clove
  • ½ cup  mayonnaise
  • 2 tbl  extra virgin olive oil
  • 1 tsp  lime juice
  • 2 each   ripe Haas Avocado
  • 1 each  Serrano chile: stem & seed removed: mince
  • ¼ cup  cilantro: minced – loosely packed
  • Pinch   salt
  • Pinch  black pepper
  • Cilantro sprigs for garnish

Recipe Info

Prepare the Shrimp:

  1. Peel the shrimp leaving the tails intact. With a paring knife, butterfly the shrimp down the back. Remove the vein. Press gently to flatten. In a small pan over medium heat, melt the butter. Add the garlic and briefly sauté. Remove from heat & add the lime juice & salt.
  1. Arrange the shrimp to lay flat on a sheet pan. Brush the shrimp with the garlic butter. Place under a hot broiler for approximately 5 minutes or until the shrimp are just cooked through. Allow the shrimp to cool for a few minutes.
  1. Arrange the shrimp on a serving platter. Spoon a little Avocado & Serrano Chile Mayonnaise on to each shrimp. Garnish with a cilantro sprigs.  Serve warm or even at room temperature. Alternatively, the Avocado Mayonnaise can be served on the side.

Avocado & Roasted Chile Mayonnaise:

  1. Put the garlic cloves in a small pot and cover with ample water. Bring the water to a boil, then simmer the garlic cloves until they are soft enough to mash – about 20 to 30 minutes depending on the size. Drain off the water. Place the poached garlic cloves on a cutting board and mash with the blade of a chef knife.

  2. In a mixing bowl, combine the mashed garlic, mayonnaise, olive oil, lime juice and mix vigorously until smooth.

  3. Peel & seed the avocado. On a cutting board with a chef knife, mash the avocado (or very finely dice). Transfer the avocado to the mixing bowl and blend well with the mayonnaise. Add the minced Serrano chile & the minced cilantro. Salt & pepper to taste. Chill until ready to serve.

Note: Chilled poached shrimp can be used in place of the broiled shrimp

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