SOY-SAKE SHRIMP WITH GINGER AIOLI

facebook share image   twitter share image   pinterest share image   E-Mail share image



Soy-Sake Shrimp With Ginger Aioli image

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.

Provided by Manami

Categories     White Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.
  • Add shrimp and toss to coat.
  • Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.
  • Blend mayonnaise and ginger in food processor until smooth.
  • Transfer ginger aioli to small bowl and refrigerate.
  • Drain marinade from shrimp into small saucepan; bring to boil.
  • Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.
  • 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.

Nutrition Facts : Calories 504, Fat 40.7, SaturatedFat 5.8, Cholesterol 79.1, Sodium 2494.5, Carbohydrate 21.7, Fiber 0.6, Sugar 7.9, Protein 13.2

There are no comments yet!