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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

Nutrition Info

385.1 calories carbohydrate: 0.4 g cholesterol: 141.3 mg fat: 38 g fiber: : - protein: 9.9 g saturatedFat: 4 g servingSize: - sodium: 184.4 mg sugar: 0.1 g transFat: : - unsaturatedFat: : -

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.

8 servings

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.