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 savory 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. 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.
Ingredients
Water
8 cup(s)
Uncooked white rice
1 cup(s), long-grain
Fresh ginger
1 Tbsp, grated
Kosher salt
1½ tsp
Garlic
3 clove(s), minced
Scallions
4 large, thinly sliced, white parts separated from green parts
Shelled edamame
1½ cup(s), frozen, thawed
Uncooked shrimp
1 pound(s), large, peeled and deveined
Toasted sesame oil
2 Tbsp