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MAIN DISHES- SEAFOOD-
SHELLFISH:
Soy Sake Shrimp with Ginger
Aioli
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Soy- Sake
Shrimp with Ginger Aioli |
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Simple and
impressive...
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˝
cup |
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soy
sauce |
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2
whole |
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green onions, chopped |
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6
Tbs |
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olive oil, divided |
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2
Tbs |
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unseasoned rice vinegar |
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2
Tbs |
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sake
or dry Sherry |
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1
Tbs |
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golden brown sugar |
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3
cloves |
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garlic, chopped |
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24
de-veined |
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peeled uncooked large shrimp (about 1˝
pounds)
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AIOLI: |
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1
cup |
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mayonnaise |
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1
Tbs |
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chopped peeled fresh ginger |
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cooked white rice |
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1 |
Combine soy
sauce, green onions, 4 Tablespoons oil, vinegar,
sake, brown sugar, and garlic in 13x9x2-inch
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. |
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2 |
Blend
mayonnaise and ginger in food processor until
smooth. Transfer ginger aioli to small bowl and
refrigerate. |
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3 |
Drain
marinade from shrimp to small saucepan; bring to
boil. Whisk 2 Tablespoons boiled marinade into
ginger aioli; reserve remaining boiled marinade. |
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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. |
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5 |
Mound rice
in center of plates. Arrange shrimp around rice;
drizzle with ginger aioli. Serve, passing
reserved boiled marinade. |
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Servings: 4 |
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Cooking Tips |
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*This may also be
served as a side dish- makes about 6 side-dish servings. |
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Recipe Source |
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Bon Appetit |
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Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality- would
make it again. "My
whole family loved this dish...especially the rice with mayonnaise and
fresh ginger!!"
-Blackwater, MO
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