Kimchi-Bacon Shrimp

This simple summer stunner crowns tender butter-bathed shrimp with crunchy breadcrumbs infused with bacon and kimchi. Based on the Clams Kimsino on the menu at downtown Brooklyn’s beloved Gage & Tollner restaurant, the breadcrumb topping pays homage to the classic flavors of clams casino with the punchy addition of chopped kimchi. (The name is also a cheeky nod to Gage & Tollner’s chef Sohui Kim.) Shrimp get simmered in a buttery white wine sauce boosted by the hot and savory flavors of kimchi to make a crimson sauce that doesn’t hold back. Piled high, the simple yet rousing dish is the perfect centerpiece to serve alongside greens or crusty bread.

Because both the kimchi itself and the juices it’s packed in are used in this recipe, it’s important to buy one suited to your taste. Hotter, punchier varieties will result in a sauce that packs a serious kick while milder brands will produce a tamer dish. While the recipe calls for ½ cup of kimchi juice, if you don’t have enough in your jar, simply use what you have (there’s no need to supplement with more liquid). The sauce is bolstered by uncooked chopped kimchi at the end, so it will be plenty flavorful no matter the amount of juice used.