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

Shrimp & Rice Cakes

with Ginger & Gochujang-Spiced Tomato Sauce

30 MIN
4 Servings
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From the Test Kitchen

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.
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  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
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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
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Apple Cider Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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. Carefully 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 and finely chop the ginger. 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 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 and crème fraîche; 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 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

Shrimp & Rice Cakes

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. Carefully 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 and finely chop the ginger. 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 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 and crème fraîche; 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 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!

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