Shrimp with Creamy Gochujang Sauce
Shrimp cooked in a creamy gochujang sauce with garlic, ginger, and scallions, served over rice.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Shrimp | 800 | Grams |
| Gochujang | 4 | Tbsp |
| Heavy Cream | 1 | Cup |
| Garlic | 4 | Clove |
| Ginger | 2 | Tbsp |
| Scallions | 5 | Count |
| Soy Sauce | 3 | Tbsp |
| Sesame Oil | 2 | Tbsp |
| Rice | 2 | Cup |
| Vegetable Oil | 2 | Tbsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
Instructions
- In a bowl, mix gochujang, heavy cream, soy sauce, and sesame oil until well combined.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add minced garlic and grated ginger to the skillet, sauté for 1 minute until fragrant.
- Add shrimp to the skillet, season with salt and black pepper, and cook until pink and opaque, about 3-4 minutes.
- Pour the gochujang cream mixture into the skillet, stirring to coat the shrimp evenly.
- Simmer the sauce for 2-3 minutes until slightly thickened.
- Stir in sliced scallions and cook for an additional minute.
- Serve the shrimp and sauce over cooked rice.
Prep
- Thaw shrimp if frozen
Kitchen equipment
Large SkilletGrater