Soy-Sake Shrimp with Ginger Aïoli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Joe Dion of North Charleston, South Carolina, writes: Because I work in a restaurant (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. I'm at the restaurant five days a week and often work on weekends, but whenever I have the chance I enjoy getting together with friends and cooking for them. This twist on the classic garlic mayonnaise is as simple as blending mayo and fresh ginger in a processor. Ingredients:
1/2 cup soy sauce |
2 green onions, chopped |
6 tablespoons olive oil, divided |
2 tablespoons unseasoned rice vinegar |
2 tablespoons sake or dry sherry |
1 tablespoon golden brown sugar |
3 garlic cloves, chopped |
24 deveined peeled uncooked large shrimp (about 1 1/2 pounds) |
1 cup mayonnaise |
1 tablespoon chopped peeled fresh ginger |
cooked white rice |
Directions:
1. Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, and garlic in 13x9x2-inch glass baking dish; whisk marinade to blend. Add shrimp and toss to coat. Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.
2. Blend mayonnaise and ginger in food processor until smooth. Transfer ginger aioli to small bowl and refrigerate.
3. Drain marinade from shrimp into small saucepan; bring to boil. Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.
4. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 4 minutes. Mound rice in center of plates. Arrange shrimp around rice; drizzle with ginger aioli. Serve, passing reserved boiled marinade.
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