Name: Lavender Nori Shrimp with Fermented Chile Butter Sauce
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M3DT0H40M0.000S
Yield: 4 to 6 servings
Ingredients: 1 pound red Fresno chiles, stemmed and coarsely chopped; 1 tablespoon salt; 2 pounds salted butter; 2 white onions, minced finely; 1 tablespoon olive oil (or cooking oil of choice); 1 pound medium shrimp (frozen or fresh); 4 sheets nori seaweed; 1 tablespoon dried lavender; Grilled sourdough bread or rice, for serving

Directions

Put the chiles in a high-speed blender, then add 1/2 tablespoon salt and puree until smooth and the seeds are hardly visible.
Transfer the chile puree to a medium bowl or container and cover with cling wrap to ferment at room temperature until slightly soured, 2 to 3 days. Transfer to the refrigerator until ready to use.
In a large saucepan, melt the butter and add the onions and remaining 1/2 tablespoon salt. Cook on low heat until the onions are completely softened, not browned, approximately 2 hours.
Add 1/2 cup fermented chile paste to the saucepan and cook, stirring occasionally, for 15 minutes.
Heat a separate saucepan over medium-high heat; add the olive oil, then the shrimp. Cook the shrimp for 2 to 3 minutes on each side.
Add the shrimp to the saucepan of the fermented chile butter sauce and cook for another 2 to 4 minutes on medium-low heat. Portion into individual plates or bowls, 8 to 10 shrimp each, then top each serving with 1/2 sheet crunched nori and sprinkle with a pinch of dried lavender. Serve with grilled sourdough bread or rice.

Cook’s Note

The fermented chile butter sauce pairs well with other dishes where you want a rich umami buttery flavor, from burgers and pastas to french fry dipping sauce. Get creative and enjoy!