Zinc Bistro's Grilled Shrimp Skewers With Gochujang & Pickled Pineapples
Grilled shrimp gets a spicy kick with a gochujang marinade, a Korean sauce that you can make right in your own kitchen! The “sweet heat” of the shrimp pairs fabulously with coriander cream, made with creme fraiche and cracked coriander. Top with pickled pineapples, and you have a crazy good kebab perfect for fall gatherings!
Ingredients
Gochujang Marinade
- 3 cups chunjang
- 1 cup soy sauce
- 1 cup mirin
- 1 tablespoon Roasted garlic
- 1 tablespoon ginger puree
- 1/8 cup sesame oil
- 1/8 cup dry sherry
- Chopped cilantro, for garnish
Pickled Pineapple
- 1 pineapple cut into bite-sized pieces
- 3 tablespoons sugar
- 2 cups white wine vinegar
- 3 cups water
- 1 cup coarse cracked pepper
Coriander Cream
- 2 cups Crème Fraiche
- 1/4 cup heavy cream
- Zest of half a lemon
- Juice of one lemon
- 1/8 cup cracked coriander toast first
- 1/4 cup mirin
- 2 tsp. Fennel Pollen
- Pinch of salt
Shrimp
- 2 lbs. peeled, deveined jumbo shimp
- Skewers, soaked for 20 minutes
Instructions
Gochujang Marinade
- Combine all ingredients in a bowl.
Pickled Pineapple
- Combine vinegar, sugar, and water in a large pot. Bring to a boil, then lower the heat and simmer for 15 minutes.
- Pour pickling liquid and coarse cracked pepper over the pineapple, cover, and let sit for an hour on counter.
Coriander Cream
- Combine all ingredients in a bowl.
Grilled Shrimp Assembly
- Marinate shrimp and use skewers to stack shrimp. Grill each side for two to four minutes to get a nice grill mark on each side.
- Spread even layer of Coriander Cream on plate. Place shrimp on top and garnish with pickled pineapples.
Notes
This recipe is provided courtesy of Zinc Bistro in San Antonio.
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