Olives Aioli Dip with Battered Shrimp
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
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Yield: 6 serving
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Recipe by Diet Hood
Nutritional Information
Calories 242 Kcals
Calories from Fat 72
Fat 8g
Saturated Fat 1g
Cholesterol 221mg
Sodium 1280mg
Potassium 110mg
Carbohydrates 20g
Fiber 1g
Sugar 2g
Protein 19g
Vitamin A 90IU
Vitamin C 3.7mg
Calcium 148mg
Iron 2.9mg
Ingredients and Instructions
OLIVES AIOLI DIP
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1/3 cup STAR Hot Pepper Stuffed Olives
1-1/2 cups olive oil mayonnaise
4 garlic cloves
1/2 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons grated parmesan cheese
2 tablespoons extra virgin olive oil
salt and fresh ground pepper , to taste
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BATTERED SHRIMP
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1 pound shrimp , peeled and deveined
1/2 cup oil
1 egg , beaten
1 cup all-purpose flour
1/2 cup milk
1 teaspoon seasoning salt
salt and fresh ground pepper , to taste
oil for frying (skip this if baking the shrimp)
OLIVES AIOLI DIP
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Place all the ingredients for the aioli dip in a food processor and process until thoroughly combined and incorporated.
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If the dip seems too thick, add a tablespoon of extra virgin olive oil and process until desired consistency is reached.
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Taste for seasoning and adjust accordingly.
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Transfer dip to a serving bowl and refrigerate until ready to use.
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Best served cold.
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BATTERED SHRIMP
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Combine oil and egg in a large bowl and beat well.
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Add remaining ingredients (except oil for frying) and stir until well combined.
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Heat oil in a large frying pot or a deep fryer. Temperature of oil should be about 350F.
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Dip shrimp into batter and roll around to coat on all sides.
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Add shrimp to hot oil and fry for about 1 minute, or until golden brown.
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Remove with slotted spoon and drain on paper towel.
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Serve with prepared Olives Aioli Dip.