Two Years Ago: Ravioli with Fresh Corn
If you like Korean food or spicy food in general, you'll love these shrimp. The sauce gives them big, bold flavor with enough kick to make your lips tingle for a few minutes so be sure to serve them with a nice cold beverage. I particularly like the look of the shrimp and onions after grilling.
They're very quick and easy to make (no marinating) and would be perfect as part of a summer grilling party - serve one or two shrimp with green onions on mini-skewers for each person. Larger skewers could be served over a big green salad, or with fried rice, or as I did over a tangle of noodles with garlic, olive oil and parsley.
|The Lawyer said this picture looks like music. :-)|
One of my favorite parts of the recipe is the green onion - crispy-charred and spicy from the basting sauce, they taste sort of like spicy fried onions. This is a unique and unusual twist on grilled shrimp that's completely delicious.
Grilled Korean Shrimp
16 colossal (U10-12) or 20 extra-large shrimp, peeled and deveined
4 green onions, trimmed, white and light green part cut into 2 inch lengths
1/4 cup Gochujang paste (Korean red pepper paste.)
2 tablespoons soy sauce
Juice from 1 lemon
1 tablespoon toasted sesame oil
Wooden skewers, soaked
Using 2 skewers side by side, alternately thread on pieces of green onion and shrimp, beginning and ending with green onions. Sprinkle the skewers lightly on both sides with the kosher salt. Whisk the Gochujang sauce ingredients in a small bowl until smooth.
Preheat the grill to medium-high heat (400°F).
Put the skewers on the grill over direct medium-high heat and cook for three minutes. Flip the skewers and baste with the sauce. Cook for another two minutes, flip the skewers, and baste again. Cook for one more minute. Remove the skewers to a platter, and brush one last time with sauce (or serve with additional leftover sauce on the side). Serve hot or at room temperature.