Potato Aioli for your Shrimp Cocktail

It has become quite a rare occurrence for me to see something in food that I haven’t at least heard of before. But recently I witnessed Alex Guaranschelli make a type of aioli using baked potato as a main ingredient! Thank you Food Network!

You can poach your shrimp in any kind of bouillon or flavored water. I added salt, peppercorns, lemon, herbs, chili and onion to mine. Brought the water to a boil dumped the shrimp in it and covered it with the heat off for 5 minutes. But this recipe is not about the shrimp.

Let me take through the ingredients you will need for that potato aioli.

  • Ingredients:
    • 1 boiled potato (bake it for extra floury texture)
    • 1 egg
    • 75 ml of olive oil
    • 1 Tbsp of dijon mustard
    • 1 tsp of apple cider vinegar
    • Juice of one lemon
    • A touch of cayenne pepper (optional)
    • Salt & pepper to taste

Method:

  1. Add the warm potato and egg to the blender and blend until smooth.
  2. Add the other ingredients except for the oil, salt & pepper. Pulse through.
  3. Gradually add the olive oil and keep pulsing it through.
  4. Finally season to taste.
  5. Enjoy dipping your shrimp into this creamy delight!

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