WHO: Chef Bill Telepan, Executive Chef of Oceana
CHEF TELEPAN’S GUEST-WORTHY RECIPE: Shrimp Poppers with Green Chili Aioli
“Shrimp poppers are the perfect summer party dish since they’re easy to eat (just one bite!) and look beautiful when arranged together on a serving dish with the green chili aioli. Seafood is always my go-to when in the Hamptons, and this recipe checks all the boxes, since it requires fresh white fish, crab meat, and shrimp. The green chili aioli adds a real kick to the dish and also happens to be an incredible sandwich spread!”
For the shrimp
2 oz white flesh fish (cod, pike), cut into chunks
1 1/2 Tbsp heavy cream
4 oz lump crabmeat
1 tsp Dijon mustard
dash Worcestershire sauce
dash Tabasco sauce
salt and pepper to taste
12 large shrimp, peeled and butterflied
1 egg, for dredging
2 Tbsp water
1/2 c flour, for dredging
1 c fresh breadcrumbs
For the green chili aioli
1 c mayonnaise
4 jalapeños — minced, use the seeds from one
1/2 tsp minced garlic
1 1/2 tsp minced red onion
1/4 c chopped parsley
3 Tbsp heavy cream
Salt and pepper
To make green chili aioli, combine all noted ingredients and season well.
Place the fish, salt, and pepper in the bowl of a food processor and pulse to roughly chop. Scrape down the sides of the bowl.
With the machine running, drizzle in the heavy cream to make a fish mousse. Transfer to a mixing bowl.
Pick through the crabmeat to remove any bits of shell.
Fold crabmeat, mustard, Worcestershire sauce, and Tabasco sauce into the fish mousse.
Form crab mixture into 12 ovals.
Place crab ovals inside shrimp and close with hand, leaving unpeeled tail exposed.
Lightly beat egg, thin with water, and season with salt and pepper.
Dredge stuffed shrimp in flour, then in egg, then breadcrumbs.
Heat oil in a large pot or fryer to 350. Fry until golden brown, about five minutes, remove, and season with salt.
Serve with green chili aioli.