Follow these steps for perfect results
egg yolk
large, organic
kosher salt
or to taste
pepper
freshly ground, to taste
garlic clove
grated
lemon juice
fresh
walnut oil
pumpkin seed oil
Austrian
pumpkin seeds
toasted
water
kosher salt
dried hot peppers
or to taste
bay leaves
lemon juice
panchpuran
shrimp
U31-40
asparagus
artichokes
trimmed
potatoes
new or red
Bring egg to room temperature before separating yolk.
Whisk egg yolk, salt, pepper, and grated garlic together.
Slowly drip in walnut oil, drop by drop, until thickened.
Whisk in remaining walnut oil in a thin stream.
Once incorporated, slowly whisk in pumpkin seed oil.
Taste and adjust lemon, pepper, and salt.
Garnish with toasted pumpkin seeds (optional).
Simmer water with salt, dried hot peppers, bay leaves, lemon juice, and panchpuran for 10 minutes.
Add shrimp, cover, and turn off heat. Stir after 10 minutes and cover again.
Let shrimp sit in the liquid until ready to eat.
Poach asparagus in lightly salted water until tender.
Cook artichokes until tender (pressure cooker recommended).
Steam potatoes until tender (pressure cooker can be used with artichokes).
Divide aioli into 4 serving bowls.
Arrange shrimp on a platter surrounded with vegetables.
Serve immediately.
Expert advice for the best results
Adjust the amount of hot peppers to your preferred spice level.
Use a high-quality pumpkin seed oil for the best flavor.
Chill the aioli for at least 30 minutes before serving.
Everything you need to know before you start
20 minutes
The aioli can be made a day ahead.
Arrange the shrimp and vegetables artfully around the bowl of aioli on a large platter. Garnish with extra pumpkin seeds and lemon wedges.
Serve chilled as an appetizer.
Pair with crusty bread for dipping.
The acidity of the Riesling will cut through the richness of the aioli.
Discover the story behind this recipe
Pumpkin seed oil is a staple in Austrian cuisine, particularly in Styria.
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