by Joe Dion, North Charleston, SC
Joe Dion is a chef in South Carolina and expressed this is a favorite recipe of his to make for friends when he’s not working. What is essential on his days off is that it tastes good, is simple to make, and is healthy.
We agree! This is a fresh take on a few old basics.
1/2 cup soy sauce
2 green onions, chopped
6 tbsps olive oil, divided
2 tbsps unseasoned rice vinegar
2 tbsps sake or dry Sherry
1 tbsp golden brown sugar
3 garlic cloves, chopped
24 deveined peeled uncooked large shrimp (about 1 1/2 pounds)
1 cup mayonnaise
1 tbsp chopped peeled fresh ginger
Cooked white rice
Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, and garlic in 13×9x2-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.
- Bon Appétit, April 2005
