Soy-Sake Shrimp with Ginger Aïoli
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 first-course or 4 main-course servings
- 1 cup mayonnaise
- 1/2 cup soy sauce
- cooked white rice
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon golden brown sugar
- 3 garlic cloves, chopped
- 6 tablespoons olive oil, divided
- Carbohydrate 5 g(2%)
- Cholesterol 158 mg(53%)
- Fat 44 g(68%)
- Fiber 0 g(1%)
- Protein 17 g(35%)
- Saturated Fat 7 g(33%)
- Sodium 2033 mg(85%)
- Calories 495
Preparation 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. 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.
Preparation 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. 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.
