Garlicky Shrimp with Asparagus Fries & Meyer Lemon Aioli

Name: Garlicky Shrimp with Asparagus Fries & Meyer Lemon Aioli
Yield: Serves 4
Ingredients: 1 cup (250 ml) canola oil; 1½ tablespoons lemon juice; 1 lb (500 g) asparagus; Kosher salt and freshly ground pepper; Zest and juice of 1 Meyer lemon; 2 tablespoons chopped fresh flat-leaf parsley; 1 clove garlic; 1¼ lb (625 g) large shrimp, peeled and deveined, with tails intact; ¼ cup (1 oz/30 g) finely grated pecorino cheese; ½ cup (2½ oz/75 g) all-purpose flour; 1 cup (1½ oz/45 g) panko bread crumbs; 2 large eggs; 3 tablespoons olive oil; 1½ tablespoons Dijon mustard; Kosher salt; 1 large egg plus 1 large egg yolk; 3 large cloves garlic, minced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

A hot oven is imperative to ensure that these fries emerge golden and crisp but the shrimp don’t overcook. If asparagus is not in season, make the fries with zucchini, squash, or mushrooms. If you can’t find Meyer lemons, substitute any citrus.

Ingredients

For the Meyer Lemon Aioli

1 clove garlic
Kosher salt
1 large egg plus 1

Fish course
Pescatarian

Method

To prepare the aioli, in a food processor, combine the garlic and a big pinch of salt and pulse several times until the garlic is finely chopped. Add the egg and egg yolk and pulse to combine. With the machine running, slowly add a few drops of the canola oil and then follow with a slow and steady stream of oil. Continue to purée until fully combined. Transfer to a bowl,