0 0
Asian Boiled Shrimp & Spicy Asian

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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)
1 large egg yolk

Nutritional information

565.3
Calories
352 g
Calories From Fat
39.2 g
Total Fat
5.2 g
Saturated Fat
221.7 mg
Cholesterol
1738.1 mg
Sodium
32.5 g
Carbs
1.4 g
Dietary Fiber
26.3 g
Sugars
23.1 g
Protein
1688g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Asian Boiled Shrimp & Spicy Asian

Features:
    Cuisine:

    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 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!!

    • 44 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    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?, 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 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!!, 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]


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Shrimp:

    2
    Done

    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.

    3
    Done

    Season the Shrimp With the Essence and Add to the Boiling Mixture.

    4
    Done

    Cook For 2 Minutes, Remove from the Heat, and Steep For 2 Minutes.

    5
    Done

    Remove the Shrimp With Tongs or a Slotted Spoon and Transfer to a Large Platter to Cool.

    6
    Done

    When Cool Enough to Handle, Serve, Either Warm, at Room Temperature, or Chilled, With the Asian Mayonnaise.

    7
    Done

    Asian Mayonnaise: (make Ahead).

    8
    Done

    Combine the Egg Yolk, Lemon Juice, Ginger, Garlic and Green Onions in a Food Processor and Process 15 Seconds.

    9
    Done

    With the Motor Running, Slowly Add the Vegetable Oil Through the Feed Tube.

    10
    Done

    the Mixture Will Thicken.

    11
    Done

    Add the Soy Sauce, Cilantro, Pepper, Sesame Oil and Salt.

    12
    Done

    Pulse Once or Twice to Blend.

    13
    Done

    Serve Immediately or Store in an Airtight Container For No More Than 24 Hours Before Using.

    Avatar Of Deedee Nelson

    DeeDee Nelson

    Sweet tooth expert known for creating delectable and irresistible desserts.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Aunt Mabels Carrot Casserole
    previous
    Aunt Mabels Carrot Casserole
    Cabernet Cranberries
    next
    Cabernet Cranberries
    Aunt Mabels Carrot Casserole
    previous
    Aunt Mabels Carrot Casserole
    Cabernet Cranberries
    next
    Cabernet Cranberries

    Add Your Comment

    16 + 15 =