What’s Cooking in Gail’s Kitchen? The Next Step: Kimchi Shrimp! Brace yourself for a wickedly sour Korean flavor with a crazy spicy kick. Some say it can be a bit salty, especially if you keep an eye on that sort of thing. Others notice the strong leaning toward fish, which is why I dove head first into this dish by adding naturally sweet shrimp, and of course, butter. Did you just do a double take? Stick around. You may end up on the hook.
KIMCHI SHRIMP
Ingredients:
1/2 cup prepared kimchi, chopped
1 pound frozen cooked jumbo shrimp, thawed
2-3 tablespoons butter
1 teaspoon ginger root, finely chopped
1/4 teaspoon garlic powder
1/2 teaspoon red pepper flakes
Romaine lettuce leaves
Green onions, for garnish
Instructions:
Using a mini chopper, pulse the prepared kimchi into a paste. Set aside. In a large skillet over medium heat, warm the butter. Layer the shrimp in the pan. Add chopped ginger. Sprinkle with garlic powder and red pepper flakes. Cook shrimp for one minute, then flip over. Add the kimchi paste, stirring to coat shrimp. Cook 2-3 minutes longer. Serve over romaine lettuce leaves. Garnish with green onion snips.
Looks yammy ..
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I savored every bite. 🍃🍤
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Love shrimp, love kimchi, bound to love this!
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It’s a snap! 🍃🍤
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wow…what a presentation
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Glad you like it. Thanks. 🙏🏻
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It feels like a natural merging to me, and it looks DElicious!
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So, you’re on board. Welcome. 👏
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You betcha! 😉
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Looks delicious!! 😁😁
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What can I say…shrimp makes me weak. lol 🍃🍤
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Yummy!!
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I am shrimp-kinda-gal. 🍃🍤
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😄
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I love shrimp organisations and love to cook
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Welcome to the club. 🍃🍤
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[…] via Kimchi Shrimp — snapshotsincursive […]
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Thanks for the Share. 🍃🍤
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