Pan-fried Gulf Tiger Shrimp, Kimchi cocktail sauce, Shaved Hakurei Turnip, Lemon Verbena
So like I said I simply pureed the kimchi with a stick blender adding a little soy sauce, rice wine vinegar and mirin for added flavor and liquid. Just like the kimchi this sauce will keep for a while in your fridge. It is equally amazing with raw oysters as well.
Most people will poach or steam their shrimp when making shrimp cocktail. I always cook mine in a hot pan with oil. Cooking with this method gives you some caramelization to the shrimp which means more flavor. I chill them thoroughly before they are served.
I grated the turnip with a microplane and placed some on top of the kimchi puree. And I garnished with lemon verbena to replace the classic lemon wedge mostly because I still have a bunch of it growing in my garden and I thought it looked nice.
I plated this dish in two different ways; one in the more traditional manner and the other on a more composed looking plate. I was bored.
Gulf Tiger Shrimp - Ippolito's
Hakurei Turnip - Weaver's Way
Lemon Verbena - My Garden