Recipe: English Muffins with Shrimp, Aioli and Kimchi

These beauties made an appearance on our “Best of 2012” New Year’s Eve menu…English muffins with shrimp, aioli and kimchi. Enjoy!

Shrimp English Muffin with Aioli and Kimchi

Shrimp English Muffin with Aioli and Kimchi

English Muffins with Shrimp, Aioli and Kimchi
By Chef Josh Hebert, Posh Restaurant

Approx. 1 lb. shrimp
1 head butter lettuce
English muffins

Prepare the recipes for the kimchi, aioli, and English muffins ahead of time.

Heat a pan and add oil, cook the shrimp for a couple minutes until translucent. Toast the English muffins and assemble with kimchi, aioli, butter lettuce, and shrimp. Enjoy!

Makes about 1/2 cup

2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil

Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add a few drops at a time to yolk mixture, whisking constantly until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)

Whisk in garlic paste and season with salt and pepper. If aioli is too thick, whisk in 1 to 2 drops of water. Chill, covered, until ready to use.

English Muffins
*Or purchase English muffins if you prefer not to make at home.
8 to 10 muffins

1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray
Special equipment: electric griddle, 3-inch metal rings

In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat the griddle to 300 degrees.

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

Spicy Cabbage Kimchi

1 head Napa cabbage
1/2 cups salt
1 1/2 tsp fish sauce
2 green onions, chopped
1/4 small white onion, minced
1 cloves garlic, pressed
1 tablespoons white sugar
1/2 teaspoon ground ginger
2 1/2 tablespoons Korean chile powder


Cut the cabbage in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.

Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month.