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.
Provided by Manami
Categories White Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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.
Nutrition Facts : Calories 504, Fat 40.7, SaturatedFat 5.8, Cholesterol 79.1, Sodium 2494.5, Carbohydrate 21.7, Fiber 0.6, Sugar 7.9, Protein 13.2
GINGER-SOY-LIME MARINATED SHRIMP
Steps:
- Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
- Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.
SHRIMP TEMPURA WITH SOY SAKE DIPPING SAUCE
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 4 appetizer servings
Number Of Ingredients 12
Steps:
- Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.
- Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.
- Make the Tempura batter: Put 1 cup of rice flour in a bowl and pour in the seltzer. Stir with a whisk to get out all the lumps. Add the egg yolk and blend it in well. The batter should be the consistency of heavy cream. Flavor with sesame oil, if using.
- Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer. Dry the shrimp well. Dust the shrimp in flour to soak up any remaining moisture, shake off excess. Dip the shrimp into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce.
SOY-SAKE SHRIMP WITH GINGER AïOLI
Provided by Joe Dion
Categories Ginger Shellfish Soy Appetizer Marinate Sauté Quick & Easy Seafood Shrimp Spring Summer Soy Sauce Bon Appétit South Carolina Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 11
Steps:
- 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.
GINGER AIOLI
This tempting, garlicky sauce has an Asian touch to it. I like to serve it with crab and fish cakes, and as a dip with mushrooms, baby corn, daikon radish slices, sugar snap peas, baby carrots, yellow bell pepper slices, and cherry tomatoes. For a beautiful presentation, hollow out a small purple cabbage in which to place a container of the aioli - outstanding with the colorful veggies. The sauce may be prepared a week in advance.
Provided by Northwest Lynnie
Categories < 4 Hours
Time 1h15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Thoroughly mix all ingredients together.
- Chill at least an hour to blend flavors and thicken the aioli.
- NOTE: I've had good luck freezing fresh ginger knobs.
- They peel easily with a knife while still frozen, and grate easily with a microplane grater- just freeze small recipe size pieces individually (I put each piece in its own sandwich zip bag, then place all the bags inside a quart size freezer zip bag).
- The 60 minutes cooking time is for chilling.
SHRIMP WITH GINGER-CHILI SAUCE
Sweet and peppery ginger complements spicy chili sauce in this cook-friendly shrimp stir-fry. It's ideal for nights when a quick, wholesome dinner is in order. -Carole Resnick, Cleveland, OH
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Pat shrimp dry with paper towels. In a large bowl, combine shrimp and cornstarch. In a small bowl, combine the orange juice, soy sauce, honey, vinegar and chili sauce; set aside., In a wok or large skillet, stir-fry garlic and ginger in oil for 30 seconds. Add shrimp; stir-fry for 3 minutes. Stir half of the onions into the orange juice mixture; add to the pan., Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and shrimp turn pink. Sprinkle with remaining onions. Serve with rice.,
Nutrition Facts : Calories 269 calories, Fat 6g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 405mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
SOY-MARINATED SHRIMP WITH GINGER AIOLI
Steps:
- 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 (this can be done by hand with a whisk). 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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