Ingredients
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3 lemons, halved and juiced, shells reserved
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1/2 cup low sodium soy sauce
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3/4 cup sugar
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4 bay leaves
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2 tablespoons chopped green onions (green and white parts)
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2 teaspoons chopped garlic
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1 tablespoon salt
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1 teaspoon fresh ground black pepper
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2 teaspoons crushed red pepper flakes (more if needed)
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2 lbs large shrimp or 2 lbs jumbo shrimp, peeled and deveined
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1 large egg yolk
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1 teaspoon minced fresh ginger
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1/2 teaspoon minced green onion (both the white & green parts)
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1 cup vegetable oil
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1 tablespoon soy sauce (low sodium)
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1 tablespoon chopped fresh cilantro leaves
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1/2 teaspoon fresh ground white pepper
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2 teaspoons fresh lemon juice (please not the bottled stuff, please)
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2 inches piece peeled fresh ginger, thinly sliced
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2 teaspoons essence seasoning (use Emeril Lagasse's Essence or Creole Essence / Bayou Blast)
Instructions
- 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.