And halt! If you're scared of using raw egg yolks then this recipe is perfect for you because we will use mayo instead. If you want to try to be adventurous, use pasteurized eggs whenever you fancy making an aioli. And if you're a stickler, well, please move along because it'll probably drive you crazy that this recipe isn't a traditional aioli.
You're going to see some unusual ingredients here, and by 'unusual' I just mean you may not have it in the pantry unless you're Asian (Korean to be exact). When shopping for the Korean items listed below, look for "Product of Korea" stamp for better quality ingredients, and make it a habit to check the expiration dates on everything you buy. Avoid P.R.O.C or Product of People's Republic of China. The gochugaru I have is actually P.R.O.C. because that's the only one the store had at the time.
- Japanese mayonnaise: Kewpie brand
- Rice Vinegar: choose sodium free and sugar free
- Gochujang: Korean hot pepper paste, choose "Product of Korea"
- Gochugaru: Korean red chili pepper, choose "Product of Korea"
The servings vary because you can either serve this as an appetizer or as a main entree. I personally serve this as a main entree with my Rice Pilaf (recipe coming soon) because my husband who is an Italian eats more rice than pasta and likes to smother his rice with sauce. Sometimes I think he was Asian in his past life, haha! Shrimp is usually 30-40 count per pound, and that is enough for my husband, Little Buddy, and me.
Roasted Shrimp with Gochujang Aioli
ingredients:
• 1 lb shrimp, peeled & deveined
• ½ cup Japanese mayonnaise (Kewpie)
• 1/8 cup gochujang
• 1½ tsp lime juice, freshly squeezed
• 1½ tsp rice vinegar
• 1 tsp Korean chili flakes (gochugaru/kochukaru)
• 1 garlic clove, minced
• 1/8 tsp kosher salt + more for sprinkling
• 1/8 tsp freshly ground black pepper + more for sprinkling
• 1 scallion, chopped (some for garnish)
• ½ tbsp unsalted butter, melted
• non-stick spray
• 1 lb shrimp, peeled & deveined
• ½ cup Japanese mayonnaise (Kewpie)
• 1/8 cup gochujang
• 1½ tsp lime juice, freshly squeezed
• 1½ tsp rice vinegar
• 1 tsp Korean chili flakes (gochugaru/kochukaru)
• 1 garlic clove, minced
• 1/8 tsp kosher salt + more for sprinkling
• 1/8 tsp freshly ground black pepper + more for sprinkling
• 1 scallion, chopped (some for garnish)
• ½ tbsp unsalted butter, melted
• non-stick spray
instructions:
1) Preheat oven to 400° F. Line a sheet pan with foil for easy clean up, then spray with non-stick spray.
2) Arrange shrimp on the sheet pan in a single layer; sprinkle with salt and pepper.
3) Mix the following ingredients in a bowl: mayonnaise, gochujang, lime juice, rice vinegar, Korean chili flakes, garlic, 1/8 tsp salt, 1/8 tsp ground black pepper, scallions, and melted butter.
4) Using a brush, slather the aioli on the shrimp. Flip shrimp, sprinkle salt and pepper, then slather aioli on that side as well.
◘ tip: Be generous with the aioli. It makes such a flavorful sauce for dipping or mixing with rice after roasting in the oven.
5) Once oven comes up to proper temperature, roast shrimp for 10 minutes.
6) Serve shrimp as an appetizer or as a main entree with rice. Garnish with chopped scallions.
1) Preheat oven to 400° F. Line a sheet pan with foil for easy clean up, then spray with non-stick spray.
2) Arrange shrimp on the sheet pan in a single layer; sprinkle with salt and pepper.
3) Mix the following ingredients in a bowl: mayonnaise, gochujang, lime juice, rice vinegar, Korean chili flakes, garlic, 1/8 tsp salt, 1/8 tsp ground black pepper, scallions, and melted butter.
4) Using a brush, slather the aioli on the shrimp. Flip shrimp, sprinkle salt and pepper, then slather aioli on that side as well.
◘ tip: Be generous with the aioli. It makes such a flavorful sauce for dipping or mixing with rice after roasting in the oven.
5) Once oven comes up to proper temperature, roast shrimp for 10 minutes.
6) Serve shrimp as an appetizer or as a main entree with rice. Garnish with chopped scallions.
No comments:
Post a Comment