Dish of Spicy Shrimp Appetizer
(click to enlarge)

Spicy Shrimp Appetizer


Korea   -   Saeu Bokkeum
Makes:
Effort:
Sched:
DoAhead:  		 8 app
**
35 min
Prep		 An appetizer to impress. Attractive and wonderfully tasty - and very quick to cook. Best served warm, but still be appreciated at room temperature.

1
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3
2
1/2
2
1/2
1/3
1/4
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1/4
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ar
ar
ar
#
---
cl
T
T
T
T
t
t
---
c
---



Shrimp (1)
-- Sauce
Garlic
Gochujang (2)
Chili Flakes (3)  
Fish Sauce (4)
Lemon Juice
Salt
Pepper
---------
Butter (5)
-- Garnish (any or all)
Scallions
Cilantro
Red Chili
Do Ahead   -   (23 minutes)
  1. Shell and devein SHRIMP. You can leave the tails on if you like. I don't split the backs to devein, see our Working with Shrimp & Prawns page for method. (23 min)
Prep   -   (15 min)
  1. Crush GARLIC and chop fine. Mix all Seasoning items.
  2. Chop Garnish items as desired.
Run   -   (15 min)
  1. In a spacious sauté pan (you need plenty of room for tumbling the shrimp), melt Butter, no browning.
  2. Stir in Sauce mix, and bring to a simmer stirring. Simmer for a couple minutes.
  3. Stir in the Shrimp. Keep tumbling them, not constantly, but very often, to keep them coated with the sauce. Cook them until they are just done. Depending on the heat under you pan, this could take from 4 to 6 minutes.
  4. Serve warm, with a bit of the sauce, and garnished as desired. As an appetizer, I'd say about 5 shrimp (Medium Large) per person, or they'll feel deprived. These are really delicious.
NOTES:

  1. Shrimp:

      Weight is Shell-on, Head-off. Medium or Large are fine, unless you really want to show off. Do not buy pre-cooked shrimp, they are nearly flavorless. See Size Table.

  2. Gochujang:

      This Chili Paste is an essential seasoning for Korean cuisine, and is not very hot. It is available in all Korean markets. For details see our Gochujang page.

  3. Chili Flakes

      These MUST be Korean chili flakes, or the hotness will be all wrong. For details see our Japanese & Korean Chilis page.

  4. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisines as it was to Imperial Rome, but also used in China and Korea. If you are unfamiliar with it, see our Fish Sauce Introduction page.

  5. Butter:

      Traditionally, butter was little used in Korean cooking, but lately, under the influence of TV cooking shows, it has become much more common.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
kaf_shmp1 210216 ajg composed from multiple sources.   -   www.clovegarden.com
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