Korean Shrimp Porridge (Creamy Rice Porridge with Shrimp Broth)

Separate the heads and shells from 140 g shrimp, then devein the meat.

Finely mince the shrimp meat, and cut 60 g zucchini and 40 g carrot into small cubes so they soften evenly in the porridge.

Put the shrimp heads, shells, and 900 ml water in a pot, then simmer over medium heat for about 7 minutes.

When the broth smells savory and lightly orange, strain it and keep only the clear shrimp stock.

In another pot, heat 2 teaspoons sesame oil over medium-low heat, then add 0.5 teaspoon minced garlic and the minced shrimp.

Stir-fry for only 1 minute, and remove it as soon as the shrimp changes color so it does not turn tough.

Add 160 g soaked rice to the same pot and stir over medium-low heat for about 2 minutes.

When the grains are coated with oil and the edges look slightly translucent, pour in the shrimp stock.

When it comes to a boil, reduce the heat to low and add the zucchini and carrot.

Simmer for about 20 minutes, stirring often and scraping the bottom, until the rice grains bloom and the porridge thickens.

Return the cooked shrimp meat to the pot and warm it for 2 more minutes.

Season with 0.5 teaspoon salt, then turn off the heat when the porridge flows slowly from a spoon and tastes gently seasoned.