Posted: Jan 4, 2013 1:57 PM
Updated: Jan 4, 2013 1:59 PM
TUCSON - News 4 Cooks at Noon, Chef Kathy Bullerman from Kuisine by Kathy stopped by to make an easy holiday appetizer that goes great with beer. Here's the recipe:
Gingered Shrimp with Lemon Mayonnaise
cooked and peeled shrimp (larger the better)
In a bowl combine the following until sugar is completely dissolved.
Place the shrimp in a large zip loc bag and pour marinade over top. Refrigerate for 2 hours no longer or shrimp will start to break down.
serve with Lemon Mayonaise...
1/4 cup sugar
1/4 cup soy sauce
1/4 cup vegetable oil
1/2 cup fresh squeezed lemon juice
2T. fresh grated ginger
2T. fresh minced garlic
For the Mayonaise....
combine real mayonaise with grated fresh parmesan cheese, lemon peel and a squeeze of fresh lemon juice.
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