Kimchi Shrimp and Grits
Submitted by: Kristen Massey
The winning recipe in Tulkoff’s 2015 Spicy Kimchi Aioli Recipe Challenge!
1 lb Jumbo shrimp, peeled and deveined
6 1/2 Tbsp Tulkoff Spicy Kimchi Aioli, divided use
2 Tbsp Hot sauce
1 box Panko bread crumbs
1 cup Grits
2 1/2 cups Alfredo sauce, divided use
5 Tbsp Butter
1/4 tsp Garlic salt
5 dashes Old Bay seasoning
Preheat over to 400 degrees.
For the Shrimp:
In a small dish, mix together 4 Tbsp of Kimchi and 2 Tbsp of hot sauce. In a separate bowl, beat the eggs. Dip the shrimp into Kimchi mixture, then in egg bath, ending with a coating of Panko. Bake for 20 minutes or until shrimp are crispy.
For the Grits:
Follow instructions on box for preparing 1 cup of grits. Stir in 2 cups of alfredo, 2 Tbsp of Kimchi, butter, garlic salt and old bay. Let it simmer until uniform and remove from heat.
For the Sauce:
In a small saucepan, allow remaining alfredo and Kimchi to simmer.
Final Assembly of Dish:
Plate grits on plate, top with shrimp and drizzle remaining sauce on top.