This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Grilled Gochujang Shrimp with Scallions
These grilled shrimp get just the right amount of spicy flavor and a healthy dose of umami from gochujang, a fermented chili paste that is a key ingredient in the Korean kitchen. It's often sold in plastic tubs in Asian grocery stores or in red squeeze bottles in the Asian aisle of many supermarkets. Serve the shrimp with steamed rice and kimchi, use as a filling for lettuce wraps, or add them to a salad along with a sesame-soy vinaigrette.
01In a medium bowl, whisk together 4 tablespoons of gochujang, the soy sauce, sesame oil and grapeseed oil. Measure 2 tablespoons of the mixture into another medium bowl and set aside. Add the shrimp to the remaining mixture and toss to coat, then cover and refrigerate for at least 30 minutes or up to 1 hour.
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