Soy-Sake Shrimp with Ginger Aioli
Traditionally, aioli is garlic mayonnaise, but here the garlic is replaced with fresh ginger. The result is a dipping sauce with a bright twist.
Seasoned vs. Unseasoned: Unseasoned rice vinegar is the pure and natural thing-just rice vinegar, sometimes with water added. Seasoned rice vinegar, often called sushi vinegar, has sugar and salt added for extra flavor.
- ½ cup soy sauce
- 2 green onions, chopped
- 6 tablespoons olive oil, divided
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons sake
- 1 tablespoon golden brown sugar
- 3 garlic cloves, chopped
- 24 uncooked large shrimp, peeled, deveined
- 1 cup mayonnaise
- 1 tablespoon chopped peeled fresh ginger
- cooked white rice
- Whisk soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, and garlic in 13x9x2-inch glass baking dish. Add shrimp and toss to coat. Chill 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 chill.
- Drain marinade from shrimp into small saucepan and bring to boil; remove from heat. 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 remaining marinade separately.