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Shrimps with sesame and aioli

Shrimps with sesame and aioli with roasted garlic and arugula

With the approach of spring, more often we think about the delicate seafood dishes that replace heavier dishes with red meats. This is particularly true for the first warmer days in February, when the sun is shining timid to remind us that winter is slowly going away. Skewers with shrimps with sesame and fresh homemade mayonnaise (aioli) is one such dish that will take you a few months forward in the sunny part of the year.


For aioli with roasted garlic and arugula:

  • 2 heads of garlic
  • 1 tablespoon of olive oil
  • 1 branch of thyme
  • 2 egg yolks
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of white wine vinegar
  • 25 g arugula
  • 250 ml (1 cup) rape oil
  • salt

For the shrimps:

  • 25 g roasted sesame seeds
  • 20 big shrimps
  • 1 tbsp Olive oil
  • 1 lime


First make aioli. Cut the garlic head from the handle, fill with a tablespoon of olive oil, sprinkle some sea salt and add the thyme. Wrap the garlic in foil and bake in a preheated oven for 30 minutes until it becomes soft and tender. When the garlic cools down, peel it off and put it in the kitchen robot with the yolks, Dijon mustard, white wine vinegar and washed arugula. Blend everything well, then slowly add the oil until aioli get a thick consistency.

To prepare the shrimps, put the sesame seeds in a pan and it Toast until golden. Clean the shrimps, pinch them on skewers and roll them into the roasted sesame. Put them in a pan and season with a little salt. Then sprinkle with olive oil and cook for 2 minutes on each side at the highest level of the oven under the top rheotan. Serve shrimps with aioli and lime juice.

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