Crevettes sucrées et épicées

Ingrédients

• 1 1/2 tbsp gochugaru
• 3 tbsp ketchup
• 2 tbsp brown sugar
• 1 tbsp soy sauce (low sodium)
• 1 tbsp mirin
• 1 tbsp oyster sauce
• 1 tbsp water
• 1 tbsp butter
• 1/2 tbsp olive oil
• 1 lb shrimp
• 1 sweet onion (sliced thinly)
• 1 tbsp garlic (minced)

Préparation

1. 1

   In a small bowl or measuring cup, combine the gochugaru, ketchup, brown sugar, soy sauce, mirin, oyster sauce, and water.

2. 2

   In a large, non-stick skillet over medium heat, add the onions and sauté for 2 to 3 minutes. Then add in minced garlic and sauté for another minute. Pour into a plate and set aside.

3. 3

   To the same skillet, add the shrimp. Cook for around 2 to 3 minutes or until the shrimp has almost all turned opaque.

4. 4

   Add the onion and garlic back into the pan.

5. 5

   To the pan, add the sauce that was made earlier and stir to coat the shrimp.

6. 6

   Add the butter to the pan and stir until it has melted and is well combined with the sauce.