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?
Provided by Manami
Categories Lunch/Snacks
Time 24m
Yield 6-8 appetizer servings
Number Of Ingredients 22
Steps:
- SHRIMP:.
- 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.
- ASIAN MAYONNAISE: (Make ahead).
- Combine the egg yolk, lemon juice, ginger, garlic and green onions in a food processor and process 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.
Nutrition Facts : Calories 565.3, Fat 39.2, SaturatedFat 5.2, Cholesterol 221.7, Sodium 1738.1, Carbohydrate 32.5, Fiber 1.4, Sugar 26.3, Protein 23.1
BEST EVER SPICY BOILED SHRIMP
Adding the salt at the end makes these shrimp very easy to peel. The spice is just right, you MUST try these!!
Provided by cajun chef in Louis
Categories Healthy
Time 20m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- To 1 gallon of water add sliced lemon, sliced onion, bay leaves and pepper (NOT THE SALT) and boil for 10 minutes. Add the shrimp and boil 3 minutes. Remove from heat and immediately add 2 cups of ice water and salt. Let stand 5 minutes then drain. Enjoy!
Nutrition Facts : Calories 257.6, Fat 4.4, SaturatedFat 0.6, Cholesterol 381, Sodium 11146.6, Carbohydrate 12, Fiber 3.1, Sugar 2.8, Protein 42.6
ASIAN MAYONNAISE
Another one from the *Living* kitchen & cooks. Remember to bring ALL INGREDIENTS to room temp to ensure success!
Provided by Debber
Categories Spreads
Time 10m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 11
Steps:
- Beat egg yolks on medium speed until slightly thickened.
- Add lemon juice, mustard, salt; beat one minute.
- Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate).
- SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).
- Fold in water, lemon juice, salt & cayenne.
- Serve at room temp; refrigerate leftovers for up to a week.
- REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.
Nutrition Facts : Calories 250.4, Fat 28, SaturatedFat 2.4, Cholesterol 35.4, Sodium 293.9, Carbohydrate 0.3, Sugar 0.1, Protein 0.5
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CHINESE BOILED SHRIMP WITH GINGER SCALLION DIPPING …
From thewoksoflife.com
4.7/5 (9)Total Time 25 minsCategory Fish And SeafoodCalories 167 per serving
- Prepare the dipping sauce first. Mix the minced ginger and minced scallion in a small heat-proof bowl. Heat up 1 tablespoon of oil until it just starts to smoke, and pour it over the ginger and scallion to flash fry the mixture. Now, add the light soy sauce, water, sugar and black vinegar. Stir until the sugar is completely dissolved. That’s the sauce!
- Next, trim, de-vein, and clean the shrimp as shown in the step-by-step photos. Rinse, drain and set aside.
- In a medium pot, add 5 cups of water, 3 slices of ginger, the 2 whole scallions, 1½ tablespoons salt, and 2 tablespoons Shaoxing wine. Bring the mixture to a boil. Add the shrimp and stir slowly. The shrimp will cook very fast, and they’re done once they’ve turned completely pink. It should only take a minute. Scoop the shrimp out of the pot immediately to avoid overcooking. Plate and serve with the dipping sauce!
- By the way, these shrimp are delicious fresh, at room temperature, and chilled, so this is perfect to make in advance for a party or dinner.
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