Asian Boiled Shrimp & Spicy Asian Mayonnaise |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 6 |
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A great new interpretation of a New Orleans classic that combines Asian flavors to make a VERY tasty appetizer. The mayonnaise is great on sandwiches and amazing on a tuna fish salad or sandwich! Maria Elena is having an Asian meal & this is what she is serving for an appetizer with other odds & ends. Didn't allow for cooling time.(Use Emeril Lagasse's Essence or Creole Essence / Bayou Blast for the Essence seasoning) This may not be hot enough for a few of you - so why not add some of your magic potion and make it hotter; some hot chile pepper? Ingredients:
2 inches piece peeled fresh ginger, thinly sliced |
3 lemons, halved and juiced, shells reserved |
1/2 cup low sodium soy sauce |
3/4 cup sugar |
4 bay leaves |
2 tablespoons chopped green onions (green and white parts) |
2 teaspoons chopped garlic |
1 tablespoon salt (optional) |
1 teaspoon fresh ground black pepper |
2 teaspoons crushed red pepper flakes (more if needed) |
2 lbs large shrimp or 2 lbs jumbo shrimp, peeled and deveined |
2 teaspoons essence seasoning (use emeril lagasse's essence or creole essence / bayou blast) |
1 large egg yolk |
2 teaspoons fresh lemon juice (please not the bottled stuff, please) |
1 teaspoon minced fresh ginger |
1/2 teaspoon minced green onion (both the white & green parts) |
1 cup vegetable oil |
1 tablespoon soy sauce (low sodium) |
1 tablespoon chopped fresh cilantro leaves |
1/2 teaspoon fresh ground white pepper |
1/2 teaspoon sesame oil |
1/4 teaspoon salt (taste to see if needed) (optional) |
Directions:
1. SHRIMP:.
2. Combine 6 cups water with the ginger, lemon shells, lemon juice, soy sauce, sugar, bay leaves, green onions, garlic, salt, black pepper, and crushed red pepper in a large heavy saucepan and bring to a boil over high heat.
3. Season the shrimp with the Essence and add to the boiling mixture.
4. Cook for 2 minutes, remove from the heat, and steep for 2 minutes.
5. Remove the shrimp with tongs or a slotted spoon and transfer to a large platter to cool.
6. When cool enough to handle, serve, either warm, at room temperature, or chilled, with the Asian Mayonnaise.
7. ASIAN MAYONNAISE: (Make ahead).
8. Combine the egg yolk, lemon juice, ginger, garlic and green onions in a food processor and process 15 seconds.
9. With the motor running, slowly add the vegetable oil through the feed tube.
10. The mixture will thicken.
11. Add the soy sauce, cilantro, pepper, sesame oil and salt.
12. Pulse once or twice to blend.
13. Serve immediately or store in an airtight container for no more than 24 hours before using.
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