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Saturday, February 27, 2010

Get in my Belly! Emeril's Asian Ginger Shrimp!

Okay. So that's not Emeril's 'official' title for this recipe - but I think it sounds yummier. :) I'm making this right now for a friend's birthday party tonight. Always a show stopper.

These are so delicious - seriously. I can eat a whole 2 lbs. by myself. Not that I would. But, I could.

I pile all the shrimp on a platter and leave the ginger slices, lemon peels, green onions, & bay leaves all mixed in like a boil. It looks beautiful and festive.

Asian Boiled Shrimp


* One 2-inch piece peeled fresh ginger, thinly sliced
* 3 lemons, halved and juiced, shells reserved
* 1/2 cup soy sauce
* 3/4 cup sugar
* 4 bay leaves
* 2 tablespoons chopped green onions (green and white parts)
* 2 teaspoons chopped garlic
* 1 tablespoon salt
* 1 teaspoon freshly ground black pepper
* 2 teaspoons crushed red pepper
* 2 pounds large shrimp, peeled and devein
* 2 teaspoons Emeril's Original Essence
* 1 Asian Mayonnaise

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.

Season the shrimp with the Essence and add to the boiling mixture. Cook for 2 minutes, remove from the heat, and steep for 2 minutes. Remove the shrimp with tongs or a slotted spoon and transfer to a large platter to cool. When cool enough to handle, serve, either warm, at room temperature, or chilled, with the Asian Mayonnaise.

Makes 6 to 8 appetizer servings

Asian Mayonnaise ( I usually start with a pre-made mayo to save time. Then add the everything but the egg and oil.)


* 1 large egg yolk
* 2 teaspoons fresh lemon juice
* 1 teaspoon minced fresh ginger
* 1/2 teaspoon minced garlic
* 1/2 teaspoon minced green onions
* 1 cup vegetable oil
* 1 tablespoon soy sauce
* 1 tablespoon chopped fresh cilantro leaves
* 1/2 teaspoon freshly ground white pepper
* 1/2 teaspoon sesame oil
* 1/4 teaspoon salt

Asian Mayonnaise


Combine the egg yolk, lemon juice, ginger, garlic, and green onions in a food processor and process for 15 seconds. With the motor running, slowly add the vegetable oil through the feed tube. The mixture will thicken. Add the soy sauce, cilantro, pepper, sesame oil, and salt. Pulse once or twice to blend. Serve immediately or store in an airtight container for no more than 24 hours before using.

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