Congee with shrimp
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.
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
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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