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My review
Gochujang-Butter Shrimp
13
Juliana Hale
"Gochujang is a Korean mother sauce--a sweet and spicy base for so many recipes. Gochujang-flavored butter is delicious with shrimp and scallops."
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Ingredients
25 m servings 96Original recipe yields 8 servings (8 wraps)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat butter and sesame oil over medium heat in a large skillet. Stir in white parts of green onion and garlic; cook until softened and fragrant, about 1 minute. Add shrimp; cook, stirring, until shrimp are opaque, 3 to 5 minutes. Stir in gochujang, soy sauce, and honey; toss to coat.
- Stir cucumber, carrot, green parts of green onion, and sesame seeds together in a small bowl.
- Top lettuce leaves with shrimp mixture and cucumber mixture. Serve with lemon wedges.
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Footnotes
- Cook's Note:
- If using frozen shrimp, thaw before proceeding with the recipe.
- Editor's Note:
- Gochujang (GOH-choo-jung) is a thick red paste made from fermented soybeans, dried chiles (gochugaru), garlic, and other seasonings. It's sweet, spicy, and salty. Refrigerate after opening.
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2/11/2019
Instead of wrapping the shrimp in butter lettuce, I added chicken broth to the sauce and served it over rice noodles. I love the gochujang spicy sauce but more of it would have made the dish to...