Shrimp & Rice Cakes with Ginger & Gochujang-Spiced Tomato Sauce
Tim Hollingsworth

Shrimp & Rice Cakes

with Ginger & Gochujang-Spiced Tomato Sauce

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 530 Cals/serving
  • View All
    Nutrition Label
    Download

For four weeks, we’re thrilled to partner with Timothy Hollingsworth, award-winning chef and owner of multiple LA-based restaurants, whose family inspires his love of food, and even a few of his signature dishes! To pair with tender shrimp and tteokbokki, or Korean rice cakes, you’ll whip up a dynamic sauce of fresh tomatoes, aromatic ginger, and gochujang—a specialty chile paste.

Get Cooking
fresh
ingredients
Shrimp & Rice Cakes with Ginger & Gochujang-Spiced Tomato Sauce
Title
  • 1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
  • 1 lb Rice Cakes
  • ½ lb Grape Tomatoes
  • ½ lb Snow Peas
  • 1 bunch Chives
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Gochujang
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 4 Tbsps Crème Fraîche
  • 2 Tbsps Apple Cider Vinegar
  • 1 tsp Black & White Sesame Seeds
Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates.

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. Peel the ginger and finely chop to get 1 teaspoon (you will have extra). Halve the snow peas crosswise on an angle. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. Thinly slice the chives. In a bowl, combine the worcestershire sauce, vinegar, 1/2 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be; whisk to thoroughly combine.  

Cook the shrimp:
2 Cook the shrimp:

STOVE: In a large pan, (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

GRILL: Grill the prepared shrimp 2 to 3 minutes per side, or until opaque and cooked through. Transfer to a plate. 

Finish the sauce:
3 Finish the sauce:

In the pan of reserved fond (or a large, nonstick pan), heat the sesame oil on medium-high  until hot. Add the seasoned tomatoes and chopped ginger. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 3 to 4 minutes, or until slightly thickened. Turn off the heat.

Cook the rice cakes & peas:
4 Cook the rice cakes & peas:

Meanwhile, add the rice cakes and halved peas to the pot of boiling water. Cook 2 to  3 minutes, or until the rice cakes are tender and the peas are bright green. Drain thoroughly.

Finish & serve your dish:
5 Finish & serve your dish:

To the pan of finished sauce, add the cooked rice cakes and peas; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the cooked shrimp and crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished shrimp and rice cakes garnished with the sesame seeds and sliced chives. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates.

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. Peel the ginger and finely chop to get 1 teaspoon (you will have extra). Halve the snow peas crosswise on an angle. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. Thinly slice the chives. In a bowl, combine the worcestershire sauce, vinegar, 1/2 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be; whisk to thoroughly combine.  

2 Cook the shrimp:

STOVE: In a large pan, (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

GRILL: Grill the prepared shrimp 2 to 3 minutes per side, or until opaque and cooked through. Transfer to a plate. 

Cook the shrimp:
Finish the sauce:
3 Finish the sauce:

In the pan of reserved fond (or a large, nonstick pan), heat the sesame oil on medium-high  until hot. Add the seasoned tomatoes and chopped ginger. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 3 to 4 minutes, or until slightly thickened. Turn off the heat.

4 Cook the rice cakes & peas:

Meanwhile, add the rice cakes and halved peas to the pot of boiling water. Cook 2 to  3 minutes, or until the rice cakes are tender and the peas are bright green. Drain thoroughly.

Cook the rice cakes & peas:
Finish & serve your dish:
5 Finish & serve your dish:

To the pan of finished sauce, add the cooked rice cakes and peas; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the cooked shrimp and crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished shrimp and rice cakes garnished with the sesame seeds and sliced chives. Enjoy!