Ingredients
-
-
2
-
3
-
1/2
-
3/4
-
4
-
2
-
2
-
1
-
1
-
2
-
2
-
2
-
-
1
Directions
Asian Boiled Shrimp & Spicy Asian Mayonnaise, A great new interpretation of a New Orleans classic that combines Asian flavors to make a VERY tasty appetizer The mayonnaise is great on sandwiches and amazing on a tuna fish salad or sandwich! Maria Elena is having an Asian meal & this is what she is serving for an appetizer with other odds & ends Didn’t allow for cooling time (Use recipe #14372 or recipe #11783 for the Essence seasoning) Emerils com This may not be hot enough for a few of you – so why not add some of your magic potion and make it hotter; some hot chile pepper?, This silenced the table other than the oohs and aahs last night! Absolutely wonderful!! I made this according to directions, tried to anyhow, but ran out of low sodium soy So used 1/4 c low sodium soy and 1/4 cup regular soy and omitted the additional salt It was perfect!I Served it atop butterleaf lettuce with a side of avocados/tomatoes drizzled with a homemade balsamic vinegrette A very memorable meal, and one that will be repeated quite often Thank you so much for posting, Manami!!, Ooh, this was Delicious!! I split the recipe in half no problem I think I would split the mayo recipe in half even if I was using the full 2lbs shrimp as well I cheated on the mayo and just added the flavor ingredients to already-made Hellman’s! Still the mayo was delicious!! And the leftover mayo will be a wonderful addition to tomorrow’s sandwich 🙂 I also used black pepper instead of white On the shrimp, I subbed a dash of cayenne for the crushed red pepper & this worked out fine I was impressed with how flavorful these shrimp ended up with only being in the ‘soup’ for 4 minutes! Will make this again; Thanks for sharing! [Made & Reviewed for Unrated Asian Tag]
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Steps
|
1
Done
|
Shrimp: |
|
2
Done
|
Combine 6 Cups Water With the Ginger, Lemon Shells, Lemon Juice, Soy Sauce, Sugar, Bay Leaves, Green Onions, Garlic, Salt, Black Pepper, and Crushed Red Pepper in a Large Heavy Saucepan and Bring to a Boil Over High Heat. |
|
3
Done
|
Season the Shrimp With the Essence and Add to the Boiling Mixture. |
|
4
Done
|
Cook For 2 Minutes, Remove from the Heat, and Steep For 2 Minutes. |
|
5
Done
|
Remove the Shrimp With Tongs or a Slotted Spoon and Transfer to a Large Platter to Cool. |
|
6
Done
|
When Cool Enough to Handle, Serve, Either Warm, at Room Temperature, or Chilled, With the Asian Mayonnaise. |
|
7
Done
|
Asian Mayonnaise: (make Ahead). |
|
8
Done
|
Combine the Egg Yolk, Lemon Juice, Ginger, Garlic and Green Onions in a Food Processor and Process 15 Seconds. |
|
9
Done
|
With the Motor Running, Slowly Add the Vegetable Oil Through the Feed Tube. |
|
10
Done
|
the Mixture Will Thicken. |
|
11
Done
|
Add the Soy Sauce, Cilantro, Pepper, Sesame Oil and Salt. |
|
12
Done
|
Pulse Once or Twice to Blend. |
|
13
Done
|
Serve Immediately or Store in an Airtight Container For No More Than 24 Hours Before Using. |
