Soy-Sake Shrimp With Ginger Aioli |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This twist on the classic garlic mayonnaise is as simple as blending mayo and fresh ginger in a processor. I'm a chef at a place called Slightly North of Broad in Charleston, I don't let my cooking at home get too complicated, says Chef Joe Dion of North Charleston, South Carolina. Whenever I have the chance I enjoy getting together with friends and cooking for them This dish is awesome! With the right blending of Asian seasonings, it was a delight to eat. Bon Apetit, April 2005 - Joe Dion, North Charleston, SC. Marinating time 30 minutes up to an hour. Ingredients:
1/2 cup soy sauce |
2 green onions, chopped |
6 tablespoons olive oil, divided |
2 tablespoons unseasoned rice vinegar |
2 tablespoons sake or 2 tablespoons dry sherry |
1 tablespoon golden brown sugar |
3 garlic cloves, chopped |
crushed red pepper flakes |
24 deveined peeled uncooked large shrimp (about 1 1/2 pounds) |
1 cup mayonnaise |
1 tablespoon chopped peeled fresh ginger |
cooked white rice, with |
fresh parsley leaves |
Directions:
1. Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, curshed red pepper flakes, and garlic in 13x9x2-inch glass baking dish; whisk marinade to blend.
2. Add shrimp and toss to coat.
3. Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.
4. Blend mayonnaise and ginger in food processor until smooth.
5. Transfer ginger aioli to small bowl and refrigerate.
6. Drain marinade from shrimp into small saucepan; bring to boil.
7. Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.
8. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
9. Add shrimp; sauté until just opaque in center, about 4 minutes.
10. Mound rice in center of plates.
11. Arrange shrimp around rice; drizzle with ginger aioli.
12. Serve, passing reserved boiled marinade.
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