Ingredients
8
8 servings
- •2 egg yolks
- •1.25 cups canola oil
- •1 tablespoon seasoned rice vinegar
- •0.25 teaspoon salt
- •0.25 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.
Nutritional Facts
Per 8 servings
- Calories: 385
- Carbohydrate: 0g
- Fat: 38g
- Protein: 10g
- Sugar: 0g
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