BUTTERY KIMCHI SHRIMP
Kimchi, a classic Korean dish of fermented vegetables, creates a subtle, funky sauce for sweet shrimp when stirred into melted butter. Some kimchis can be spicier than others, so taste yours before deciding if you want to add heat with red-pepper flakes. A good squeeze of lime juice just before serving gives the whole dish a bright lift and really brings it together, so don't even think about skipping it. Serve with sautéed bok choy or tatsoi on the side.
Provided by Colu Henry
Categories dinner, lunch, weekday, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a food processor, pulse the kimchi until it resembles a paste. Season the shrimp with kosher salt.
- In a 12-inch skillet, melt the butter over medium heat. Stir in the garlic, ginger and red-pepper flakes, if using, and cook until fragrant, about 30 seconds. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
- Add the reserved shrimp back to the pan with any juices that have accumulated. Add the kimchi paste and stir together with the shrimp until everything is well coated and the shrimp is cooked through, about 2 to 3 minutes more. Remove from the heat, squeeze with lime and scatter cilantro on top. Make sure to spoon the residual pan sauce on top and season with flaky salt if desired.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 233 milligrams, Sugar 0 grams, TransFat 0 grams
GARLIC BUTTER SHRIMP WITH MISO AND BASIL
Provided by Food Network
Time 12m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a large heavy skillet over medium-high heat. When the butter has melted, add the shrimp and a few pinches of black pepper. Cook the shrimp just until pink, 20 to 30 seconds per side.
- Stir in the garlic and cook until fragrant, about 20 seconds, being careful not to burn the garlic. Quickly add the soy sauce, miso and honey and gently toss the shrimp to coat. Turn the heat off, stir in the basil and serve immediately.
BUTTERY GRILLED SHRIMP
This is easy and delicious! These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill. -Sheryl Shenberger, Albuquerque, New Mexico
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first 5 ingredients; set aside 1/4 cup. Thread shrimp onto 8 metal or soaked wooden skewers., Grill shrimp, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture.
Nutrition Facts : Calories 201 calories, Fat 13g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 295mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.
GRILLED JUMBO SHRIMP WITH KIMCHI-MISO BUTTER
Steps:
- In a microwave-safe bowl, using a wooden spoon, beat the softened butter with the miso paste, toasted sesame oil and salt. Add the chopped kimchi and beat until blended. Microwave at high power for about 10 seconds, just until the butter is melted. Preheat the broiler and position a rack 6 inches from the heat. Preheat a cast-iron grill pan. Brush the scallions with canola oil and grill over medium-high heat, turning until the scallions are tender and browned in spots, about 3 minutes. Transfer the scallions to a plate. Lightly brush the shrimp with canola oil and place on the grill, shell side down. Drizzle each shrimp with a scant tablespoon of the butter and grill for 3 minutes. Transfer the grill pan to the oven rack and broil for about 1 minute, until the shrimp are cooked through and glazed with the butter. Transfer the shrimp and scallions to plates and drizzle with more of the butter. Garnish with the shredded nori. Serve right away. NOTE: Using a sharp knife, cut through the underside of the shrimp, almost all the way through. Pull out and discard the intestinal vein. MAKE AHEAD: The seasoned butter can be refrigerated overnight. Melt just before using.
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