Photo of Creamy Rice and Shrimp Stew by WW

Creamy Rice and Shrimp Stew

Points® value
Total Time
4 hr 25 min
15 min
4 hr 10 min
This easy dinner, a riff on the savoury Chinese porridge called congee, calls on pantry and freezer staples, namely rice and frozen shrimp and edamame. It doesn’t even require stock or broth but instead uses water. Frozen shrimp is a great ingredient to keep on hand because even if you forget to thaw it overnight in the fridge, you can quickly thaw it in a bowl of water.



8 cup(s)

Uncooked white rice

1 cup(s), long-grain

Ginger root

1 tbsp(s), grated

Kosher salt

1½ tsp(s)


3 clove(s), large, minced

Uncooked scallions

4 large, thinly sliced, white parts separated from green parts

Edamame (shelled)

1½ cup(s), frozen, thawed

Uncooked shrimp

1 pound(s), large, peeled and deveined

Toasted sesame oil

2 tbsp(s)


  1. In a 4-quart or larger slow cooker, stir together water, rice, ginger, salt, garlic, and white parts of scallions. Cover and cook until thick and creamy, about 4 hours on High or 7 to 8 hours on Low. Stir in 1 cup of water if the mixture is too thick.
  2. Stir in edamame and shrimp. Cover and cook on High until shrimp is done, about 10 minutes. Stir in green parts of scallions. Ladle stew into bowls and drizzle with sesame oil.
  3. Serving size: about 1½ cups stew and 1 tsp oil


Try to stash fresh ginger in your freezer to extend its “shelf life.” You can grate it more easily when it’s frozen; just pat the fluffy grated “snow” into the measuring spoon for accuracy.