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.
- Serves: 4 persons
- ¾cup roughly chopped kimchi
- 1 ½pounds shrimp, peeled and deveined, tails left on (16 to 20 shrimp)
- Kosher salt
- 3tablespoons unsalted butter
- 2garlic cloves, finely chopped
- 1 ½teaspoons finely chopped ginger
- ½teaspoon red-pepper flakes (optional)
- ½lime, for serving
- 2tablespoons roughly chopped cilantro
- Flaky salt (optional)
Step 1In a food processor, pulse the kimchi until it resembles a paste. Season the shrimp with kosher salt.
Step 2In 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.
Step 3Add 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.