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    SOY-SAKE SHRIMP WITH GINGER AIOLI


    Source of Recipe


    Family Circle Magazine

    List of Ingredients




    1/2 cup soy sauce
    2 green onions, chopped
    6 tablespoons olive oil, divided
    2 tablespoons unseasoned rice vinegar
    2 tablespoons sake or dry Sherry
    1 tablespoon golden brown sugar
    3 garlic cloves, chopped
    24 deveined peeled uncooked large shrimp (about 1 1/2 pounds)
    1 cup mayonnaise
    1 tablespoon chopped peeled fresh ginger

    Cooked white rice

    Recipe



    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.



    Makes 6 first-course or 4 main-course servings

 

 

 


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