This recipe comes from The Kimchi Chronicles and is delicious especially with grilled shrimp. I roasted the shrimp instead as grilling in Michigan when snow is on the ground is not the best time. I love this cookbook by Marja Vongerichten and I found so many recipes I want to try. Forget shrimp cocktail and try this butter with 4 ingredients instead. Kimchi is not one of the ingredients but gochujang always adds a little “kick”. I couldn’t stop eating them!!!
Korean (Gochujang) Chile Butter with Shrimp
I tossed the shrimp with a little EVOO and some salt and pepper. Then I roasted the shrimp in a 350 degree oven for 5 minutes or so, just until they were no longer pink and started to curl. The time and temperature depends on the size of your shrimp. You just need to watch them…
Korean (Gochujang) Chile Butter:
- 1 cup or 2 sticks unsalted butter
- 1/4 cup gochujang
- 1/4 cup soy sauce
- 1/4 cup fresh lime juice
Melt the butter and add the rest of the ingredient; stir well to combine.
Place the shrimp on a plate and pour some butter over all. Serve the rest of the chile butter in a warmer like I did for dipping. I just love my Mauviel copper warmer!
Recipe by cookingwithauntjuju.com
This looks so tasty!
Love the copper pot/warmer. 🙂
Yes, this recipe was too good – perfect as an appetizer or serve as a light meal with a green salad. I’ve had the butter warmer a long time – Mauviel makes quality products 🙂
I need to taste shrimp prepared like this. Your posts are driving me crazy! 😍🍃🍤
I’ve been on a “Korean kick” lately between kimchi and gochujang – can’t seem to get enough 🙂