Spiky Idaho® Potato Shrimp with Aïoli | Idaho Potato Commission
Prepare aïoli: Steam potato cubes until tender; cool. Place cubes in small food processor. Using microplane, grate garlic directly into processor. Add egg yolks and enough olive oil to allow blade...
Ingredients
- 1 5-ounce Idaho® Yukon Gold potato, peeled, rinsed, cut in 1/2-in. cubes
- 8 cloves garlic
- 2 large egg yolks
- 2 cups extra-virgin olive oil, divided
- Fine sea salt to taste
- Cayenne pepper to taste
- 6 to 8 drops fresh lemon juice
- 1 egg
- Salt and pepper to taste
- 1/2 teaspoon Madras curry powder
- 1/3 cup all-purpose flour
- 3 cups Idaho® Yukon Gold potatoes, peeled, julienned with smallest blade of mandoline
- 16 large shrimp, peeled, deveined
- 4 to 6 cups canola oil, for deep-frying
- 4 cups mizuna or arugula
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