Involving pureed onions, this Asian-inspired dish carries a bold umami flavor that gets absorbed by the rice, spinach, and seafood.
- 1 lb raw wild caught peeled and deveined small shrimp
- 3 cups chopped yellow onion, 1 large or 2 medium
- 1/2 tbsp gochujang paste
- 1/2 cup chicken broth
- 2 tbsps soy sauce
- 2 tbsps sesame oil
- 2 tbsps olive oil
- 1 cup baby spinach
- 2 tbsps Garlic Umami Seasoning Blend
- 3 cups cooked sticky rice
Bring chicken broth to a boil and add gochujang paste. Stir until infused. Set aside.
Heat olive oil, sesame oil, and soy sauce in a large skillet over medium until simmering. Add chopped yellow onion and sauté until translucent, stirring frequently, 5 min. Puree with chicken broth combo in a food processor.
Heat sauce in skillet until simmering, then add shrimp. Cook 3 min on one side, then cook 1 min on the other. Season with 1 tbsp Garlic Umami Seasoning Blend. Add rice and spinach and mix in for 1 minute. Turn off heat and add the other tbsp seasoning blend.