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Hello, foodies…

Happy (early) St. Patrick’s Day to you! If you missed my blog on Friday, I shared some terrific Irish-American recipes you might want to try today or tomorrow, including my St. Paddy’s Day Milk Shake and Corned Beef Cabbage and Potatoes, which we made in a pressure cooker…in an hour!

If you’ve already gotten your fix of corned beef and minty milk shakes, allow me to share our next recipe that supports or Spring & Easter Favorites theme: Citrus-Steamed Shrimp with Orange-Tarragon Aioli.

Citrus-Steamed Shrimp with Orange-Tarragon Aioli
Serves 4–8

This recipe is prepared with the Emeril by All Clad Gourmet Nonstick 10-Piece Cookware Set (K41905).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

Aioli:

• 1-1/2 cups mayonnaise


• 2 Tbsp minced shallot


• Zest of 1 orange


• 1 Tbsp orange juice


• 1 Tbsp lemon juice


• 2 Tbsp chopped tarragon


• 1/2 tsp salt


• 1/4 tsp black pepper


• 1 tsp hot pepper sauce

Shrimp:

• 2 lbs (21–25) peeled and deveined shrimp


• 1 tsp ground coriander


• 1/4 tsp ground white pepper


• 1-1/2 cups white wine


• 1 cup water


• 2 bay leaves


• 1 tsp minced garlic


• 1/2 tsp mustard seed


• Few orange slices, cut in fourths


• Juice of half a lemon

Preparation:

1. To make the aioli, combine the mayonnaise, shallot, zest, orange and lemon juices, tarragon, salt, pepper, and hot pepper sauce in a bowl. Cover it and refrigerate the mixture for at least 2 hours.


2. To prepare the shrimp, toss with the coriander and pepper in a bowl. Bring the white wine, water, bay leaves, garlic, mustard seed, orange slices, and lemon juice to a boil in a large pot. Place the shrimp in a steamer basket and place it on top of the pot; cover. Steam the shrimp for 5 minutes, remove the lid, and stir. Steam for an additional 5 minutes and then remove the shrimp from steamer. Refrigerate until chilled. Serve with the aioli.

Shrimp takes minutes to cook, making them perfect for weeknight recipes. That’s why you might pick up a larger bag of frozen shrimp, so you always have it on hand. Don’t be hesitant to buy frozen shrimp, by the way. It’s often fresher than what you get at the seafood counter, because it’s flash frozen right after it’s caught. The “fresh” fish from the counter is often just thawed frozen fish.

Foodies, do you have a favorite shrimp dish? Do you like Fra Diavlo with fresh shrimp? Maybe coconut shrimp? Shrimp on the Barbie? I’m away this Wednesday night but the show will be in the ever-capable hands of the lovely Mary Beth Roe. I’ll see you this Sunday for In the Kitchen with David as usual at Noon ET.

Keep it flavorful!
—David