garlic shrimp in a blanket

Garlic Shrimp in a Blanket

Chef John's shrimp in a blanket are an amazing twist on the party classic, and just about as easy to make. Shrimp marinates in a savory crushed garlic concoction, then gets wrapped in crescent roll dough and baked until deep golden brown. With big garlic flavor, these are fantastic on their own, and extremely delicious served with a quick mayo-mustard sauce.

Ingredients:

12 large peeled, deveined raw shrimp (16 to 20 per pound count)
4 to 6 cloves garlic, finely crushed
1 tablespoon oyster sauce
1 teaspoon smoked paprika
1/4 teaspoon hot sauce (optional)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 (8 ounce) can ready-to-use crescent roll dough
1 large egg
1 teaspoon water
1 tablespoon sesame seeds
dipping sauce
1/3 cup mayonnaise
2 tablespoons mustard, or to taste
1 tablespoon mirin
1/2 teaspoon hot sauce

Direction

Combine shrimp, garlic, oyster sauce, smoked paprika, hot sauce, pepper, and salt in a bowl and stir thoroughly to coat shrimp completely. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, or up to overnight.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner or parchment paper.
Place entire log of crescent dough, without unrolling, on a lightly-floured work surface, and cut in half. Roll each half into a 5x9-inch rectangle, then cut each rectangle into 6 equal 5-inch-long strips for a total of 12.
Center the large part of a shrimp on a dough strip, along with a generous amount of marinade, or less if you prefer a lighter garlic flavor. Fold one end of strip over the shrimp, and then cover with the other end, and finish with the seam on the bottom.
Place wrapped shrimp on the prepared baking sheet; repeat with the remaining 11 shrimp and dough strips. Space shrimp a couple inches apart.
Whisk egg and water together in a small bowl; brush each wrap with egg wash. Sprinkle with sesame seeds.
Bake in the preheated oven until tops are very well browned, and deep golden on the bottom, about 20 minutes.
For sauce, stir mayonnaise, mustard, mirin, and hot sauce together in a small bowl. Serve shrimp hot, warm, or at room temperature with sauce on the side

Grilled Chicken with Coconut Rice and Chile Lime Sauce

At Cantinho do Aziz, a family-owned Mozambican restaurant in Lisbon, Portugal, chef Jeny Sulemange prepares a grilled coconut chicken that's crispy on the outside and tender on the inside, which she serves with a truly irresistible coconut rice. When making this crispy grilled chicken at home, it's all about the marinade. To make it, use full-fat coconut milk; you'll skim the cream to make the marinade and use the remaining milk to infuse the rice with rich coconut flavor. (We recommend a Thai brand of coconut milk, like Chaokoh, which is richer with a much fuller coconut flavor.) Basting the chicken with more marinade on the grill gets the skin doubly crisp—the sugars in the marinade caramelize while the skin cooks and traps moisture and flavor in each bite.