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CarharttFamily Wines · Los Olivos
Recipe · Appetizer

Buttery Kimchi Shrimp

Pairs well with 2020 Sauvignon Blanc or 2019 Venture Top Branch

Yield
4 Servings
Prep Time
1/4 hour
Cook Time
1/4 hour
Total Time
1/2 hour

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Ingredients

  • ¾ cup roughly chopped kimchi of choice
  • 1 ½ lbs shrimp, peeled and deveined, tails left on (about 16-20 shrimp)
  • Salt
  • 3 tbsp unsalted butter
  • 2 garlic cloves, finely chopped
  • 1 ½ tsp finely chopped ginger (peeled)
  • ½ tsp red-pepper flakes (optional)
  • ½ lime for serving 2 tbsp roughly chopped cilantro for serving
  • Flaky finishing salt, if desired

Preparation

  1. In a food processor, pulse the kimchi until it resembles a paste. Season the shrimp with salt.
  2. In a 12 inch skillet, melt the butter over medium heat and stir in the garlic, ginger, and red-pepper flakes. Add the kimchi paste and stir in the shrimp until everything is well coated. Cook about 2-3 minutes, until the shrimp is cooked through, but not over-cooked.
  3. Remove from the heat, squeeze with lime and scatter cilantro on top. Spoon all of the pan sauce over the shrimp and season with finishing salt, if desired.

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