Description
I’ve messed with this recipe for years trying to find the perfect golden sauce. This is it! Make the sauce the night before you cook the shrimp.
Ingredients
- 2 egg yolks
- 1 ¼ cups canola oil
- 1 tablespoon seasoned rice vinegar
- ¼ teaspoon salt
- ¼ teaspoon garlic powder, or more to taste
- 3 saffron threads, crushed, or to taste
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon butter, or to taste
- 1 splash white cooking wine
Instructions
- Whisk egg yolks until smooth. Slowly drizzle the oil
- a few drops at time
- whisking continuously
- until mixture resembles a thick custard. Slowly add rice vinegar
- salt
- garlic powder
- and saffron
- mixing until well combined. Cover your golden sauce and refrigerate until flavors meld
- 8 hours to overnight.
- Place shrimp on a flat work surface. Slice each horizontally through the middle
- being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pat dry with paper towels.
- Melt butter in a large skillet over medium-low heat. Arrange shrimp in a circle in the skillet
- with tails touching. Spoon about 1 heaping teaspoon golden sauce over each shrimp. Add white wine; cover with a lid and steam until sauce becomes fluffy
- 5 to 7 minutes. Remove shrimp carefully with a slotted spatula onto serving plates.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 8 hrs 20 mins
Servings: 8