Monicas Japanese Garlic Dollop Shrimp Recipe

Monicas Japanese Garlic Dollop Shrimp Recipe

  • 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
  1. 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.
  2. 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.
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