SOY-SAKE SHRIMP WITH GINGER AIOLI
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
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
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