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.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  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.

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