Gochujang orange shrimp

Serves 8 as appetizer

Prep time: 30 minutes

Gochujang sauce was made popular by the Korean staple bi bim bop - we always have some in the fridge. I love the combination here with Cara Cara oranges - it makes for a sweet and spicy shrimp, paired with a creamy and tangy sauce. This is as tasty at room temperature as it is warm, and I love having it out as an appetizer when guests arrive.

photo credit: Ken Kaushansky

For shrimp:

1 lb shrimp, peeled and deveined

juice and zest from 1 cara cara orange

1T Gochujang sauce

2 cloves garlic, sliced

1T olive oil

For dip:

8 oz cream cheese

1 small jar roasted bell peppers

hot sauce to taste

Start by combining all ingredients (except those used for the dip) into a ziplock bag and allow to marinate in the fridge for 20 minutes. While the shrimp marinate, add cream cheese, roasted bell peppers and a dash of hot sauce to a food processor or blender. Blend until smooth, transfer to a small dish and set aside.

Heat a cast iron skillet or grill pan to medium high. Transfer shrimp to a paper towel and pat dry lightly. Add the shrimp to the pan, and flip once you notice the shrimp beginning to curve inward - this could take. 1-3 minutes. Flip and continue to cook until the shrimp forms a “c” shape. Serve warm or at room temperature with the dip.