With Lemon Mayonnaise Sauce
This oil makes it so easy to enjoy the flavors of the East! Traditional Gochujang is made from a type of dried chili flake called Gochugaru that is fermented with other ingredients. It has a deep, complex umami quality that is distinct and bold. If I could share the aroma with you, it would be instantly recongizable. And this oil makes it so versatile! It is definitely the dominant flavor in this easy main course meal that showcases seafood and crunchy cashews. A couple of tips. Experiment with flour or corn tortillas. I’m a fiend for corn but it does offer an additional sweet taste. Flour tortillas would be more neutral. And the second tip is do NOT be shy with the lime juice at the end. It SERIOUSLY wakes up the entire meal!
Recipe Credit: Camine Pappas. To read more about how Camine created this recipe and her the entire blog post on this subject, click here to visit her website: IFeelLikeCooking.com.
Serves 2 / Double for 4
INGREDIENTS
- 1 cup (heaping) of fresh shrimp; cooked, shelled, and deveined
- 4 tablespoons mayonnaise
- 1 tablespoon fresh squeezed lemon juice
- 4 corn tortillas or flour tortillas
- 4 tablespoons Olive This! Gochujang Olive Oil (divided)
- ½ cup celery, diced
- ½ cup orange or red pepper, diced
- 2 tablespoons fresh grated ginger (or finely chopped)
- ½ medium sized shallot, or about 2 tablespoons, sliced thinly
- 1/3 cup chopped parsley
- ½ cup rough chopped cashews (or you can leave them whole)
- ½ teaspoon black pepper, divided
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- ¾ tablespoon kosher salt
- 1 lime, quartered
DIRECTIONS
First prepare the shrimp. I recommend you use fresh shrimp. It will make the flavor of the dish deeper and more complex. If you decide to use frozen, cooked shrimp, make sure they’re thawed, tail removed, and patted dry.
In a small bowl, combine the mayo, lemon juice and black pepper. Set aside.
Bring a small sauté pan to very high heat. Add 2 tablespoons of the Gochujang oil. Then add each of the tortillas and let cook on each side turning when it begins to flop in the pan from the heat. Only about 30-45 seconds on each side. Remove, place on a paper towel-covered paper plate. Set aside.
Bring a large sauté pan to very high heat. Add the 2 remaining tablespoons of Gochujang olive oil. Add the celery, pepper, ginger, garlic, and shallot. Then the salt and pepper. Sauté on high heat for about 1 minute or so until the onions are translucent. You will begin to smell the familiar aroma of a good Chinese restaurant as the oil begins to bring a fabulous fragrance to your kitchen! Now add a small handful of parsley, add the cashews, then add the soy sauce and the ketchup. Stirring all until incorporated.
Lower heat to medium and add the raw shrimp. Cook just until the shrimp is pink. Any longer and it will get rubbery. If adding fresh shrimp, cook only until everything is hot.
To serve place a generous slather of the lemon mayo mixture on the tortilla. Add a serving of the shrimp and vegetable mixture. I like to have at least 3 shrimp per serving. Now squeeze all the juice of one fourth of a good, juicy lime, then dust with a bit more of the parsley, and serve.
©Recipe and Photo Copyright Camine Pappas, 2013-2023. All rights reserved.
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