Prep 20 mins
Cook 4 mins
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?
- 2 inch piece peeled fresh ginger, thinly sliced
- 3 lemons, halved and juiced, shells reserved
- 118.29 ml low sodium soy sauce
- 177.44 ml sugar
- 4 bay leaves
- 29.58 ml chopped green onions (green and white parts)
- 9.85 ml chopped garlic
- 14.79 ml salt (optional)
- 4.92 ml fresh ground black pepper
- 9.85 ml crushed red pepper flakes (more if needed)
- 907.18 g large shrimp or 907.18 g jumbo shrimp, peeled and deveined
- 9.85 ml essence seasoning (use Emeril Lagasse's Essence or Creole Essence / Bayou Blast)
SPICY ASIAN MAYONNAISE (use 1 cup spicy mayo)
- 1 large egg yolk
- 9.85 ml fresh lemon juice (please not the bottled stuff, please)
- 4.92 ml minced fresh ginger
- 2.46 ml minced green onion (both the white & green parts)
- 236.59 ml vegetable oil
- 14.79 ml soy sauce (low sodium)
- 14.79 ml chopped fresh cilantro leaves
- 2.46 ml fresh ground white pepper
- 2.46 ml sesame oil
- 1.23 ml salt (taste to see if needed) (optional)
- 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.
Ooh, this was Delicious!! I split the recipe in half no problem. I think I would split the mayo recipe in half even if I was using the full 2lbs shrimp as well. I cheated on the mayo and just added the flavor ingredients to already-made Hellman's! Still the mayo was delicious!! And the leftover mayo will be a wonderful addition to tomorrow's sandwich :). I also used black pepper instead of white. On the shrimp, I subbed a dash of cayenne for the crushed red pepper & this worked out fine. I was impressed with how flavorful these shrimp ended up with only being in the 'soup' for 4 minutes! Will make this again; Thanks for sharing! [Made & Reviewed for Unrated Asian Tag]
This was very tasty, indeed. A little of this mayo goes a long way - you will have extra. This dish was not hot at all. This would make a great salad with added onions and celery, perhaps other veggies, either over lettuce greens or combined with cooked pasta. Thanks for posting.
This silenced the table other than the oohs and aahs last night! Absolutely wonderful!! I made this according to directions, tried to anyhow, but ran out of low sodium soy. So i used 1/4 c low sodium soy and 1/4 cup regular soy and omitted the additional salt. It was perfect!I Served it atop butterleaf lettuce with a side of avocados/tomatoes drizzled with a homemade balsamic vinegrette. A very memorable meal, and one that will be repeated quite often. Thank you so much for posting, Manami!!