Spicy Ebichiri-Inspired Shrimp & Shiitake
over Rice with Ginger-Sautéed Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
580 /serving
Three cheers for ebichiri! Shrimp with chili sauce, also called ebi no chiri-sōsu in Japanese, smartly sets the natural sweetness of crustaceans against heat-packing pepper paste. You’ll sear the shrimp with garlic for depth, then coat them in gochujang, ketchup and demi-glace to create a fiery glow. Match them with high-value shiitake mushrooms and just-tender bok choy, and settle each bowl with warm rice simmered with ginger and garlic to imbue it with fragrance.
We will send you:
- 285g Shrimp (BAP-certified)
- 15ml Minced garlic
- 340g Bok choy tips
- 15ml Ginger paste
- 90g Shiitake mushrooms
- 30ml Ketchup
- 15g Gochujang
- 160g White rice
- 30ml Vegetable demi-glace
Contains: Shrimp, Soy, Wheat
You will need:
Medium pot
Large pan
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
2 g
Sodium
1380 mg
Total Carb
86 g
Sugars
11 g
Protein
30 g
Fibre
5 g
Preparation
Cook the rice
In a medium pot, heat a drizzle of oil on medium-high. Add ½ the ginger and ½ the garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, thinly slice the mushrooms. Remove the root ends of the bok choy; halve lengthwise (quarter if large).
Sauté the vegetables
In a large pan, heat a generous drizzle of oil on medium-high. Add the remaining ginger and sauté, 30 sec. to 1 min., until fragrant. Add the mushrooms and bok choy. Sauté, 3 to 4 min., until nicely browned and tender; season with S&P.
Start the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. In a second large pan (non-stick if possible), heat a drizzle of oil on medium. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the shrimp and cook, 1 to 2 min. on one side, until partially cooked.
Make the sauce & finish the shrimp
To the pan of shrimp, add the ketchup, gochujang, demi-glace and 3 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the shrimp* are opaque, cooked through and coated.
Plate your dish
Divide the rice between your bowls. Top with the vegetables, shrimp and sauce. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
