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Recipes

Soy-Sake Shrimp with Ginger Aioli

By Jon Dion

Recipe information

  • Total Time

    50 minutes

  • Yield

    Makes 6 first-course or 4 main-course Servings

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

Need to make a substitution?

Preparation

  1. Step 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. Add shrimp and toss to coat. Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.

    Step 2

    Blend mayonnaise and ginger in food processor until smooth. Transfer ginger aioli to small bowl and refrigerate.

    Step 3

    Drain marinade from shrimp into small saucepan; bring to boil. Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.

    Step 4

    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.

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