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Pan seared shrimp with tomato, lime, and kimchi mayo
Move over shrimp cocktail, there's a new seafood appetizer in town to win the hearts of everyone. This perfectly seasoned small plate is ideal for sharing, but who's to say you can't just eat the entire plate as a meal? We know that's what we'd do.
SERVES
3
Ingredients
For the prawns:
- 12 PC Cold Water shrimp, 4 shrimp per person (Shrimp can be pan seared or baked, based on your preferred method of cooking)
- 1 tablespoon butter
- 1 teaspoon sea salt
- 1 tablespoon lime juice
For the toast:
- 1 loaf of your favourite bread (baguette is my preference)
- 1 clove of garlic
- Olive oil
For the oven roasted tomato, lime & kimchi mayo:
- 1 cup store bought mayonnaise
- 1/4 cup drained prepared kimchi (fermented cabbage)
- 1 lime, juice and zest
- 1/4 teaspoon sea salt
- 2 tablespoons tomato paste
- 1/2 teaspoon sriracha hot sauce (optional)
- Herbs (chives or scallions)
Directions
To pan sear the prawns:
- In a medium-large sized fry/sauté pan, over medium-high heat, add the canola oil, add the prawns and pan sear until cooked through, approximately two to three minutes total.
- Add one tablespoon whole butter, squeeze one tablespoon lime juice in the pan to finish the cooking and flavor the shrimp.
For the toast:
- Cut the loaf of bread into 1/2 slices, rub each slice with a clove of garlic and brush the bread with olive oil.
- Once brushed, toast the bread in a pre-heated 325 degree oven until light golden brown.
For the kimchi mayo:
1. In a blender, puree everything together, place in an airtight container and set aside. This will last for a week.
To assemble the dish:
- Spread one tablespoon of the kimchi mayo on each piece of toast.
- Place two shrimp on top and garnish with one teaspoon of chopped herbs (chives or scallions) and zest some lime on top .
