Step 1
Drain one 16-oz. jar Napa cabbage kimchi in a mesh sieve set over a small bowl. Squeeze as a lot brine out of kimchi as attainable. Measure out ½ cup brine (it’s okay in case you have much less) and put aside; discard any extra. Coarsely chop half of kimchi; finely chop remaining kimchi. Put aside individually.
Step 2
Warmth 1½ tsp. extra-virgin olive oil in a big skillet over medium. Cook dinner 3 oz. bacon (3–4 slices), finely chopped, stirring usually, till browned and crisp, 9–12 minutes. Switch to a medium bowl with a slotted spoon.
Step 3
Add reserved finely chopped kimchi to pan with bacon fats and cook dinner, stirring usually, till softened and deeply browned, 5–7 minutes. Add 2 garlic cloves, finely grated, and cook dinner, stirring, simply till aromatic, about 1 minute. Add remaining 1 Tbsp. extra-virgin olive oil, then 1 cup panko, ¼ tsp. Diamond Crystal or Morton kosher salt, and ¼ tsp. freshly floor pepper; cook dinner, stirring, till panko is deep golden brown and combination is dry and crisp however not clumpy, 5–7 minutes. Switch to paper towels to empty. Wipe out pan and reserve.
Step 4
Season 1½ lb. giant shrimp (16–20), peeled, deveined, with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ¼ tsp. freshly floor pepper. Put aside.
Step 5
Deliver 1 cup dry white wine, reserved brine, and remaining 1 garlic clove, finely grated, to a simmer in reserved skillet over medium warmth. Cook dinner till sauce is lowered by half, about 4 minutes. Add 6 Tbsp. unsalted butter; cook dinner, stirring usually, till melted and sauce is thickened, about 2 minutes. Add reserved shrimp, reserved coarsely chopped kimchi, remaining ¼ tsp. Diamond Crystal or Morton kosher salt, and remaining ¼ tsp. freshly floor pepper; cook dinner, stirring usually, till shrimp are pink and cooked by, about 4 minutes. Take away from warmth.
Step 6
Stir panko combination and ¼ cup finely chopped parsley into bacon and scatter over shrimp combination. Serve with baguette or different crusty bread if desired.
