Coriander-crusted shrimp with stuffed pickled peppers and grilled scallion aioli

Paired with Allagash White

555
555 Congress Street
Portland, ME 04101
www.Fivefifty-five.com
207-761-0555
Chef Stephen Corry

Ingredients:

• 1 pound peeled and cleaned shrimp

for the dredge:

• ½ cup flour
• ½ cup rice flour
• 2 tbs fresh ground coriander
• 1tbs salt
• ¼ tbs chilli flakes

for the stuffed pepper:

• 16 oz fontina cheese
• 12 picked cherry peppers

for the beer batter:

• 1 ½ -2 cups of Allagash White
• 1 ½ cups flour
• ½ cup corn starch
• 2 eggs
• 1 pinch paprika
• 1 pinch salt
• ¼ tbs chilli flakes

For the grilled scallion aioli:

• 1 bunch of scallions
• 2 egg yolks
• ¼ tbs Dijon mustard
• 2 tbs lemon juice
• 1 tsp roasted garlic
• 1 cup oil
• salt to taste

Procedure:

For the dredge and shrimp:

• Mix all ingredients for the dredge
• Heat 4 oz oil just to smoke
• Dredge shrimp and pan fry
• ¼ of the shrimp at time
• fry each side until golden brown
• drain on a paper towel and season

For the stuffed peppers:

• Cut the cheese into 12 pieces and stuff into peppers
• Batter and fry in 350 degree oil until golden

For the grilled scallion aoili:

• Grill the scallions until lightly charred and chop very fine
• In a mixing bowl combine the egg yolks, mustard, lemon juice, garlic salt.
• While whisking, slowly drizzle in the oil – make sure you are adding slowly.
• Fold in scallions and season to taste