Poached Shrimp with Spicy Mayo and Garlic Breadcrumbs

By Kbird

Ingredients

• 1/2 c. vegetable oil
• 2 1/2 Tbs. minced garlic
• 2 tsp. cornstarch
• Kosher salt
• 4 slices home-style white sandwich bread (such as Pepperidge Farm)
• 1 Tbs. olive oil or melted butter
• 1 c. mayo
• 1/3 c. finely chopped fresh cilantro
• 1/4 c. finely chopped scallion
• 1 Tbs. minced fresh jalapeno; more to taste
• 1 Tbs. fresh lime juice
• 2 lb. jumbo shrimp (16-20 count)

Details

Servings 8

Preparation

Step 1

Breadcrumbs: Heat vegetable oil in small saucepan until shimmering hot. Mix garlic with the cornstarch and a pinch of salt. Put the garlic in a fine sieve and shake to remove the excess cornstarch. Fry the garlic, stirring gently, until light golden, about 1 minute. Immediately strain the garlic through the sieve. Transfer to paper towles and blot gently. Cool to room temperature.

Heat the oven to 275. Pulse the bread in processor until uniform size. Mix the crumbs with the olive oil or butter or butter until evenly coated. Put on rimmed baking sheet and bake, stirring once or twice until golden brown, 20-30 minues. Cool to room temperature and stir in 1 1/2 tsp. reserved garlic.

Mayo: combine mayo, cilantro, scallion, jalapeno, lime juice, 1 tsp. salt, and rest of fried garlic. Add more jalapeno and salt to taste.

Boil shrimp. Serve slightly warm or at room temperature with the mayo and breadcrumbs.