Soy-Sake Shrimp With Ginger Aïoli
Serves: 2
Jonathan Flatley
1 January 1970
Based on User reviews:
45
Spice
44
Sweetness
45
Sourness
46
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
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
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
13
Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, and garlic in 13x9x2-inch glass baking dish; whisk marinade to blend
14
Add shrimp and toss to coat
15
Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally
16
Blend mayonnaise and ginger in food processor until smooth
17
Transfer ginger aioli to small bowl and refrigerate
18
Drain marinade from shrimp into small saucepan; bring to boil
19
Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade
20
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat
21
Add shrimp; sauté until just opaque in center, about 4 minutes
22
Mound rice in center of plates
23
Arrange shrimp around rice; drizzle with ginger aioli
24
Serve, passing reserved boiled marinade