From: Chef/owner Michel Richard, Citronelle, Washington, D.C. Yield: 8 appetizer servings. Idaho Potato Aioli: 1 5-oz. Idaho®Yukon Gold potato, peeled, rinsed, cut in ½” cubes 8 cloves garlic 2 large egg yolks 2 cups extra virgin olive oil, divided to taste, fine sea salt to taste, cayenne pepper 6 to 8 drops fresh lemon juice Spiky Idaho® Potato Shrimp: 1 egg to taste, salt and pepper ½ tsp. Madras curry powder 1⁄3 cup all-purpose ...
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