Party Roasted Garlic Aioli and Crispy Shrimp Tartine

Steps

1. 1

   Roast garlic cloves

   • In a small skillet over medium-low heat, add 2 tablespoons (30 ml) of the neutral oil and place the 4 whole garlic cloves in the pan.
   • Adjust heat so the garlic sizzles gently but doesn't brown too fast—you want them to turn golden and tender, infusing the oil.
   • Stir occasionally, cooking for about 6–8 minutes until the cloves are very soft and just beginning to turn golden.
   • The oil will smell sweet and nutty.
   • Transfer the garlic and oil to a small bowl and let cool for 1 minute.

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   Ready when: Garlic cloves are very soft, golden in color, and easily pierced with a fork

   Tip: Low heat is essential—high heat will burn the garlic and make the aioli bitter. The oil flavor is as important as the garlic itself.

2. 2

   Make roasted garlic aioli

   • Press the roasted garlic cloves with the back of a fork in the small bowl to break them down into a paste (you should have about 1 tablespoon of soft garlic puree).
   • Add the egg yolk and Dijon mustard, then whisk together for 30 seconds until combined and pale.
   • Slowly drizzle in the remaining ¾ cup (150 ml) neutral oil while whisking constantly—start with just a few drops, whisking after each addition.
   • Once the mixture begins to emulsify and thicken (after about 2 tablespoons of oil), you can add the oil in a thin stream while continuing to whisk.
   • When all the oil is incorporated, whisk in the 1 tablespoon lemon juice and a pinch of salt and pepper.
   • The aioli should be thick, glossy, and pale (like mayonnaise).
   • If it breaks (becomes grainy or separates), start over with a fresh egg yolk in a clean bowl and slowly whisk the broken aioli into it drop by drop.

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   Ready when: Aioli is thick, glossy, pale in color, and holds a peak when the whisk is lifted

   Tip: Temperature matters—cold oil into cold egg yolk helps emulsion. Never rush: slow oil addition is the key to a stable aioli. If it looks thin or grainy after the oil is fully added, it may have broken; start the rescue with a fresh egg yolk.

3. 3

   Toast sourdough slices

   • Heat a large skillet over medium-high heat.
   • Once hot, lay the sourdough slices in a single layer (work in batches if needed).
   • Toast for 2–3 minutes per side until the bread is golden-brown with light char marks but still tender inside, not rock-hard.
   • If using softened butter, lightly brush one side during the last 30 seconds of toasting for richness.
   • Transfer toasted slices to a clean cutting board or plate.

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   Ready when: Bread is golden-brown with light char, still has a tender crumb inside, and is warm to the touch

   Tip: Don't walk away—bread can go from perfect to burnt in seconds. The slices should still have some give; over-toasting makes them hard and unable to hold the toppings.

4. 4

   Sear shrimp until crispy

   • Return the skillet to medium-high heat (don't wipe it; any bread crumbs add flavor).
   • Add 1 tablespoon (15 ml) of fresh neutral oil and heat for 30 seconds until shimmering.
   • Working in two batches if needed, lay the shrimp in the pan in a single layer.
   • Sear without moving them for 2 minutes until the bottoms are pink and opaque with light golden edges.
   • Flip and cook the other side for another 1–2 minutes until the shrimp is just cooked through and curled.
   • Season with salt and pepper.
   • Transfer to a clean plate.

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   Ready when: Shrimp are opaque throughout, pink, and curled; flesh is firm when pressed but still moist

   Tip: Don't move the shrimp while they sear—you want that golden crust. Crowding the pan lowers heat and creates steam; work in batches if needed. Overcooked shrimp becomes tough and rubbery.

5. 5

   Assemble tartines

   • Spread about 1½ tablespoons of roasted garlic aioli on each warm toasted sourdough slice.
   • Top with 3–4 seared shrimp per tartine.
   • Garnish with a pinch of fresh chopped parsley and a light dusting of fleur de sel and black pepper.
   • Arrange tartines on a serving platter and serve immediately with lemon wedges on the side for squeezing.

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   Ready when: Tartines are ready to serve and eat immediately while bread is still warm and shrimp are at peak freshness

   Tip: Assemble just before serving—warm toast combined with cool aioli and warm shrimp creates the best texture. If you must wait a few minutes, keep tartines uncovered so the bread doesn't steam and soften.