Lent-friendly recipes: Sheet-Pan Gochujang Shrimp (or Tofu) and Green Beans
Editor’s note: This recipe was submitted by Samantha Cappuccino, from the Office of Vocations, and adapted from the New York Times.
INGREDIENTS:
- 2 tablespoons plus 2 teaspoons gochujang
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon soy sauce (preferably low sodium)
- 2 teaspoons honey
- 1 pound large shrimp, peeled and deveined, or tofu, drained and cubed
- 1 pound fresh green beans, or frozen green beans, defrosted
INSTRUCTIONS:
- Step 1
Place an oven rack as close to the broiler as possible. (If your broiler is in a drawer below the oven, skip this step.) Heat broiler for at least 5 minutes.
- Step 2
Meanwhile, in a large bowl, whisk together the gochujang, olive oil, soy sauce and honey until smooth and emulsified (for extra sauciness, increase these ingredients by 50%). Add the shrimp and green beans and stir to coat.
- Step 3
On a foil-lined baking sheet, spread the shrimp and string beans evenly in a single layer, including excess marinade. Broil until the beans are charred in spots and the shrimp is cooked through, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes so all the food gets exposure under the heat source.) Season with salt and serve over white or brown rice (highly recommend making it buttery rice!).
