Creamy Rice and Shrimp Stew
5
Points®
Total time: 4 hr 25 min • Prep: 15 min • Cook: 4 hr 10 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Water
8 cup(s)
Uncooked white rice
1 cup(s), long-grain
Ginger root
1 tbsp(s), grated
Kosher salt
1½ tsp(s)
Garlic
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)
Instructions
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
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