Creamy Garlic Shrimp over Rice
This recipe guides you through preparing a savory dish featuring succulent shrimp and well-browned ground pork. These proteins are simmered in a light, thickened sauce made with chicken stock and soy sauce, brightened with peas. The flavorful mixture is then served hot over fluffy white rice for a complete and satisfying meal.
Equipment
- 1 Saucepan For cooking rice
- 1 Large Skillet For cooking pork, shrimp, and sauce
- 1 Whisk For preparing cornstarch slurry
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 c. white rice
- 1 lb. medium shrimp peeled and deveined
- 0.5 lb. ground pork
- 1 c. low-sodium chicken stock
- 1 tsp. soy sauce
- 0.5 tsp. sugar
- 1 c. frozen peas
- 2 tbsp. cornstarch
Instructions
- Cook white rice according to package directions. Set aside, keeping warm.
- In a large skillet over medium-high heat, brown the ground pork, breaking it apart with a spoon, until cooked through and lightly caramelized. Drain any excess fat.
- Add the peeled and deveined shrimp to the skillet with the pork. Cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque.
- In a small bowl, combine chicken stock, soy sauce, and sugar. Mix well.
- In a separate small bowl, whisk the cornstarch with 2 tablespoons of cold water until a smooth slurry forms.
- Pour the chicken stock mixture into the skillet with the pork and shrimp. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- Gradually whisk the cornstarch slurry into the simmering sauce. Continue to whisk gently until the sauce thickens to your desired consistency.
- Stir in the frozen peas and cook for an additional 2 minutes, or until the peas are heated through.
- Taste the sauce and adjust seasoning with additional soy sauce or sugar if needed.
- Serve the creamy garlic shrimp and pork mixture immediately over the prepared white rice.
Notes
1. The recipe title suggests "garlic" and "creamy," but neither ingredient is listed. For an authentic 'creamy garlic' profile, I recommend sautéing 2-3 minced garlic cloves with the ground pork and adding a quarter cup of heavy cream or full-fat coconut milk to the sauce at the end.2. To prevent tough, rubbery shrimp, cook them briefly until they just turn pink and opaque. They will continue to cook slightly in the hot sauce.3. When making the cornstarch slurry, ensure it's completely smooth and lump-free before adding it to the simmering sauce. Whisk it in gradually to achieve your desired consistency without over-thickening.4. A final garnish of chopped scallions or a drizzle of toasted sesame oil would add a delightful aromatic finish.