Cute Shrimp Cocktail

One of my favourite lessons to do at the Open Kitchen Studio is the Cocktail Appetizer Lesson. I've done it a few times and really like how everything turns out. One of my favourites is this little shrimp cocktail. Nicely poached shrimp with a garlic aioli and a few mini vegetable sticks. If you skewer the shrimp starting at the tail end and running through the body, you have a straight shrimp that sticks out of the glass nicely. We used skewers last night but they're a bit too big. A tooth pick might work a bit better. Make sure you don't overcook the shrimp. I bring the poaching liquid to a boil, turn it off, add the shrimp and let them sit for just a few minutes. It doesn't take long at all to cook them. Plunge them into cold water to stop the cooking process and make sure you dry them off before you assemble the cocktail.

Shrimp with Garlic Aioli

1 garlic clove, chopped

1 large egg

Zest and juice of ½ lemon 

1 tablespoon chopped fresh parsley

¼ teaspoon salt

pinch freshly ground black pepper

1/2 cup olive oil

12 large shrimp, 21/25

12 wooden skewers, 6”

½ lemon, sliced

½ onion, sliced

1 tsp salt

12 pieces asparagus

12 strips red pepper, about ¼ of a pepper

12 parsley sprigs

1. Combine the garlic, egg, lemon juice and zest parsley, salt, pepper and oil in a tall cylindrical container and buzz with a hand blender until the sauce forms.
2. Set aside.
3. Peel and de-vein the shrimp, being careful not to cut too the back too deeply. Also try to leave the tail intact.
4. Slide the skewer into the shrimp from the tail end almost all the way to the head of the shrimp.
5. Fill a small pot with enough water to cover the shrimp. Add the onion, lemon and salt and bring to a boil. Remove from heat and add the skewered shrimp. Let the shrimp poach until they are just cooked. Remove them from the poaching water and place them in cold water to cool. When they are cool, drain them and dry them completely.
6. Remove the stem end from the asparagus. Blanch the asparagus in boiling salted water just until cooked, about two minutes. Remove them from the boiling water and place them in cold water to cool. When they are cool, drain them and dry them completely.

7. Place about 1 tbsp of garlic aioli in the bottom of a shot glass or small wine glass. Add the shrimp, (skewer up) asparagus (tip up) and the red pepper slice. Add a sprig of parsley.