The flavor in this dish was incredible. The marinade really does wonders for the shrimp. The aioli is good, but the shrimp would still be fabulous without it.
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Soy Sake Shrimp with Ginger Aioli
Recipe from Epicurious. Makes 4 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 riceDirections
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.
Oh, that sounds wonderful. I have some sake that would be perfect for this dish.