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48f7ce87 285c 40a9 bcd8 304a71015305  2016 04 03 14 19 29
Food52
Food52

Associate Editor Ali Slagle is experimenting with marinating shrimp with kimchi (and rice wine vinegar, soy sauce, and sesame oil) before and after cooking the shrimp. Which do you think will lead to more flavorful shrimps?

Alu De Urquiza
Alu De Urquiza
Try the wild caught Patagonian shrimp. Lobster like and cook from frozen in 75 sec.
kelly adams
kelly adams
Before!
cupcakesncurries
cupcakesncurries
After. Prefer to contrast the mild sweet shrimp taste with the bold tangy kimchi. Not sure if kimchi needs soy sauce & rice vinegar though. Id just use kimchi juice + sesame oil
Chit.Chaat.Chai (Rumin)
Chit.Chaat.Chai (Rumin)
Yes! #spiceitup I've done something similar and then BBQ'd them .. Topped of with lots of lemon.
lem monade
lem monade
Sounds so good (and reminds me to make some more kimchi before cabbage season is over)! I would probably toss the cooked shrimp with it to keep its raw punch but really have no clue … what’s the verdict?
Ali Slagle
Ali Slagle
Raw punch all the way!