- 3/4 cup mayonnaise
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 cloves garlic, minced
- 2 tablespoons dried minced onion
- 1/4 teaspoon onion powder
- 1 teaspoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon dried basil
- 1 tablespoon cayenne pepper
- 1/4 teaspoon salt
- 1/2 cup seasoned dry bread crumbs
- 16 peeled and deveined jumbo shrimp, tails still attached
- 2 tablespoons sesame oil
- 1/4 cup water
- Stir together the mayonnaise, soy sauce, mirin, minced garlic, dried minced onion, onion powder, curry powder, turmeric, basil, cayenne pepper, and salt in a bowl. Fold in the bread crumbs until evenly moistened. Cover, and refrigerate at least an hour.
- Cut each shrimp along the back and open the halves like a book. Place a hearty dollop of the mayonnaise mixture onto each shrimp, and spread over the top to completely cover. Heat the sesame oil in a large skillet over high heat until it begins to smoke. Place the shrimp in the pan, mayonnaise-side up, and add the water. Cover, and steam until the shrimp are no longer transparent, 2 1/2 to 3 minutes.
05/14/2018
recipepes.com
Monica's Japanese Garlic Dollop Shrimp, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
