Added to shopping list. Go to shopping list.
Ingredients8 h 20 m servings 385
Original recipe yields 8 servings
- 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.
You might also like
- Cook's Note:
- If sauce becomes unmanageably thick, add a little egg white. You want this to be slightly thicker than mayo.
Per Serving: 385 calories; 38 0.4 9.9 141 184 Full nutrition
ReviewsRead all reviews 1