Creamy rice and shrimp stew
Uncooked white rice
1 cup(s), long-grain
1 Tbsp, grated
3 medium clove(s), minced
4 large, thinly sliced, white parts separated from green parts
1½ cup(s), frozen, thawed
1 pound(s), large, peeled and deveined
Toasted sesame oil
- 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.
- 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.
- Serving size: about 1½ cups stew and 1 tsp oil