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.
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What you’ll need
Mesh Sieve
$15 At Amazon
Large Skillet
$90 At Amazon
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Drain one 16-oz. jar Napa cabbage kimchi in a mesh sieve set over a small bowl. Squeeze as much brine out of kimchi as possible. Measure out ½ cup brine (it’s okay if you have less) and set aside; discard any excess. Coarsely chop half of kimchi; finely chop remaining kimchi. Set aside separately.
Step 2
Heat 1½ tsp. extra-virgin olive oil in a large skillet over medium. Cook 3 oz. bacon (3–4 slices), finely chopped, stirring often, until browned and crisp, 9–12 minutes. Transfer to a medium bowl with a slotted spoon.
Step 3
Add reserved finely chopped kimchi to pan with bacon fat and cook, stirring often, until softened and deeply browned, 5–7 minutes. Add 2 garlic cloves, finely grated, and cook, stirring, just until fragrant, about 1 minute. Add remaining 1 Tbsp. extra-virgin olive oil, then 1 cup panko, ¼ tsp. Diamond Crystal or Morton kosher salt, and ¼ tsp. freshly ground pepper; cook, stirring, until panko is deep golden brown and mixture is dry and crisp but not clumpy, 5–7 minutes. Transfer to paper towels to drain. Wipe out pan and reserve.
Step 4
Season 1½ lb. large shrimp (16–20), peeled, deveined, with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ¼ tsp. freshly ground pepper. Set aside.
Step 5
Bring 1 cup dry white wine, reserved brine, and remaining 1 garlic clove, finely grated, to a simmer in reserved skillet over medium heat. Cook until sauce is reduced by half, about 4 minutes. Add 6 Tbsp. unsalted butter; cook, stirring often, until melted and sauce is thickened, about 2 minutes. Add reserved shrimp, reserved coarsely chopped kimchi, remaining ¼ tsp. Diamond Crystal or Morton kosher salt, and remaining ¼ tsp. freshly ground pepper; cook, stirring often, until shrimp are pink and cooked through, about 4 minutes. Remove from heat.
Step 6
Stir panko mixture and ¼ cup finely chopped parsley into bacon and scatter over shrimp mixture. Serve with baguette or other crusty bread if desired.
Recipe notes
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