YIELD: 16 - 20 pieces 1⁄2 cup mayonnaise 2 Tbsps. chopped parsley 1 Tbsp. drained, chopped capers 1 Tbsp. lemon juice 1 clove garlic, mashed to a puree 1⁄8 tsp. saffron, crushed 1 lb. uncooked shrimp (about16-20), shelled and deveined 2 tsps. paprika 3⁄4 tsp. salt 1⁄3 cup Piquillo peppers or roasted red bell peppers cut in 1⁄2-in. strips 2 Tbsps. olive oil For saffron aioli: Combine mayonnaise, parsley, capers, lemon juice, garlic and saffron in small bowl; cover and refrigerate until ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.