Grilled Jumbo Shrimp With Kimchi Miso Butter Recipes

GRILLED JUMBO SHRIMP

Steps:

• You will need two bricks and a fire-proof rack to place over the bricks.
• First, place 2 bricks onto your outside grill, and place a safe rack onto the two bricks. This elevates the shrimp while cooking to prevent the shrimp from burning.
• Next, turn on the heat to "HIGH" - close the lid of the grill to heat for a few minutes.
• Using good quality metal skewers to skew the shrimps one next to each other.
• Quick Note: If you plan to use wooden skewers, you will need to soak them in water for at least 15 to 30 minutes. But we prefer metal skewers. Wooden skewers tend to burn and fall apart while grilling.
• Place the skewers onto the elevated grill. Close with the cover of the grill, for 7 to 10 minutes.
• Then open the lid, and use kitchen tongs to turn over each skewer. Close the lid for another 7 to 10 minutes.
• Drizzle extra virgin olive oil and freshly squeezed lemon juice over the skewers while grilling.
• Turn them over one last time for additional 3 minutes and then turn them again for additional 3 minutes. Then remove it from the grill. The shells should have a bright red-orange color.
• Squeeze an additional lemon, and a drizzle of olive oil over them before serving. Then at the table with each serving, anyone can add additional lemon over shrimp once they remove their shells.
• Yields: 5 to 6 servings

BUTTERY GRILLED SHRIMP

Steps:

• In a small bowl, combine the first 5 ingredients; set aside 1/4 cup. Thread shrimp onto 8 metal or soaked wooden skewers., Grill shrimp, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture.

BUTTERY KIMCHI SHRIMP

Steps:

• In a food processor, pulse the kimchi until it resembles a paste. Season the shrimp with kosher salt.
• In 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.
• Add 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.

GARLIC BUTTER SHRIMP WITH MISO AND BASIL

Steps:

• Melt the butter in a large heavy skillet over medium-high heat. When the butter has melted, add the shrimp and a few pinches of black pepper. Cook the shrimp just until pink, 20 to 30 seconds per side.
• Stir in the garlic and cook until fragrant, about 20 seconds, being careful not to burn the garlic. Quickly add the soy sauce, miso and honey and gently toss the shrimp to coat. Turn the heat off, stir in the basil and serve immediately.