Mario Batali's Shrimp Spiedini
5ba82acd-f0e1-42cf-9798-c55cb60236f4
Shrimp Skewers with Chickpea Aioli
skill level
Easy
time
30-60min
servings
8
cost
$
Contributed by : Mario Batali
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.
things you'll need.
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
kitchenware
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Mixing Bowl
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Mixing Spoon
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Food Processer
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Chef's Knife
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Cutting Board
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Liquid Measuring Cup
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Measuring Cup (set)
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Measuring Spoons
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step 1ingredientsinstructions For the Shrimp: Prepare a charcoal fire or preheat the grill or broiler. Soak 4 bamboo skewers in water for at least 30 minutes.
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step 2ingredients 20 tiny New Potatoes (skin on boiled until tender; drained and cooled)
1 Pesto Sauce recipeinstructions 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. -
step 3ingredients 28 Jumbo Shrimp (peeled; heads and tails on)
1/2 cup Chickpea Aioliinstructions 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. -
step 4ingredients 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 Oilinstructions 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. -
step 5ingredients 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 Romanoinstructions 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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