1/1 Photo of 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 Emeril Lagasse's Essence or Creole Essence / Bayou Blast 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?
My Private Note
Units: US | Metric
- 2 inches piece peeled fresh ginger, thinly sliced
- 3 lemons, halved and juiced, shells reserved
- 1/2 cup low sodium 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 (optional)
- 1 teaspoon fresh ground black pepper
- 2 teaspoons crushed red pepper flakes (more if needed)
- 2 lbs large shrimp or 2 lbs jumbo shrimp, peeled and deveined
- 2 teaspoons essence seasoning (use Emeril Lagasse's Essence or Creole Essence / Bayou Blast)
SPICY ASIAN MAYONNAISE (use 1 cup spicy mayo)
- 1 large egg yolk
- 2 teaspoons fresh lemon juice (please not the bottled stuff, please)
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon minced green onion (both the white & green parts)
- 1 cup vegetable oil
- 1 tablespoon soy sauce (low sodium)
- 1 tablespoon chopped fresh cilantro leaves
- 1/2 teaspoon fresh ground white pepper
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt (taste to see if needed) (optional)
- 2Combine 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.
- 3Season the shrimp with the Essence and add to the boiling mixture.
- 4Cook for 2 minutes, remove from the heat, and steep for 2 minutes.
- 5Remove the shrimp with tongs or a slotted spoon and transfer to a large platter to cool.
- 6When cool enough to handle, serve, either warm, at room temperature, or chilled, with the Asian Mayonnaise.
- 7ASIAN MAYONNAISE: (Make ahead).
- 8Combine the egg yolk, lemon juice, ginger, garlic and green onions in a food processor and process 15 seconds.
- 9With the motor running, slowly add the vegetable oil through the feed tube.
- 10The mixture will thicken.
- 11Add the soy sauce, cilantro, pepper, sesame oil and salt.
- 12Pulse once or twice to blend.
- 13Serve immediately or store in an airtight container for no more than 24 hours before using.
Browse Our Top Lunch/Snacks Recipes
You Might Also Like...View All Lunch/Snacks Recipes
Nutritional Facts for Asian Boiled Shrimp & Spicy Asian Mayonnaise
Serving Size: 1 (1688 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 565.3
- Calories from Fat 352
- Total Fat 39.1 g
- Saturated Fat 5.2 g
- Cholesterol 221.7 mg
- Sodium 1738.1 mg
- Total Carbohydrate 32.4 g
- Dietary Fiber 1.4 g
- Sugars 26.3 g
- Protein 23.0 g
The following items or measurements are not included: