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Every summer the Upperline Restaurant has a Garlic Festival--a terrific menu of original dishes using garlic in all its delightful gustatory guises. This dish is from the event's early days, and the deft hand of the late Chef Tom Cowman. It's a rather spicy taste, all the better for the garlic to work its wonders with the shrimp.
- 1/4 cup vegetable oil
- 1 Tbs. chili powder
- 1/2 tsp. salt
- 1/4 tsp. cayenne
- 1 tsp. chopped garlic
- 1/2 lb. small to medium shrimp, peeled and deveined
- 1/2 medium onion, sliced thinly
- 1/4 cup garlic mayonnaise (below)
- 4 two-inch squares jalapeno cornbread
Garlic mayonnaise:
- 1/2 cup mayonnaise
- 2 Tbs. Dijon or Creole mustard
- 1 Tbs. vinegar
- 2 Tbs. chopped garlic
1. Mix the vegetable oil, spices and garlic in a stainless steel bowl. Add the shrimp and marinate for one to two hours, covered and refrigerated.
2. Make the garlic mayonnaise by combining all the ingredients and blending with a whisk. It's better if you make it a day ahead of time and refrigerate, to let the flavors blend.
3. Heat a medium skillet and in it sauté the shrimp in its marinade plus the sliced onions. Cook until shrimp are pink and firm--four to five minutes, depending on the size of the shrimp.
4. Split the cornbread and spread both halves with garlic mayonnaise. Place on serving plates and top with the shrimp.
Serves four.