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Gallery Asian Shrimp Stew with Steamed Rice Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 1 cup long-grain white rice 2 tablespoons cornstarch 1/2 cup coconut milk 1 tablespoon sugar 1 tablespoon vegetable oil, such as safflower 2 yellow bell peppers (ribs and seeds removed), cut into 1-inch pieces 1 onion, cut into 1-inch pieces 4 garlic cloves, sliced 2 tablespoons minced peeled fresh ginger (from a 2-inch piece) 1/4 teaspoon red-pepper flakes 4 scallions, white and green parts separated and thinly sliced Coarse salt 1 pound peeled and deveined medium shrimp (thawed if frozen), tails removed 1 to 2 tablespoons rice vinegar
Cook’s Notes Sharp, fragrant ginger invigorates this dish. Because it’s potent and fibrous, use a sharp knife to mince it. To keep this stew tasting bright, avoid overcooking the vegetables.
Gallery Asian Shrimp Stew with Steamed Rice
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Gallery
Asian Shrimp Stew with Steamed Rice
Asian Shrimp Stew with Steamed Rice
Asian Shrimp Stew with Steamed Rice
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 30 mins
Servings: 4
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 1 cup long-grain white rice 2 tablespoons cornstarch 1/2 cup coconut milk 1 tablespoon sugar 1 tablespoon vegetable oil, such as safflower 2 yellow bell peppers (ribs and seeds removed), cut into 1-inch pieces 1 onion, cut into 1-inch pieces 4 garlic cloves, sliced 2 tablespoons minced peeled fresh ginger (from a 2-inch piece) 1/4 teaspoon red-pepper flakes 4 scallions, white and green parts separated and thinly sliced Coarse salt 1 pound peeled and deveined medium shrimp (thawed if frozen), tails removed 1 to 2 tablespoons rice vinegar
Directions
Cook rice according to package instructions; set aside, covered. Meanwhile, place cornstarch in a medium bowl. Gradually whisk in coconut milk, sugar, and 1 cup water; set aside.
In a large skillet, heat oil over medium. Add bell peppers, onion, garlic, ginger, red-pepper flakes, and scallion whites; season with salt. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.
Add coconut-milk mixture to skillet; raise heat to medium-high. Boil, stirring occasionally, until thickened, 1 to 2 minutes. Add shrimp, and cook just until opaque, 3 to 4 minutes. If necessary, adjust consistency of stew with a little bit of water; season with vinegar and salt to taste.
Fluff rice gently with a fork. Serve shrimp stew over rice, garnished with scallion greens.
Cook’s Notes Sharp, fragrant ginger invigorates this dish. Because it’s potent and fibrous, use a sharp knife to mince it. To keep this stew tasting bright, avoid overcooking the vegetables.
Cook’s Notes
Sharp, fragrant ginger invigorates this dish. Because it’s potent and fibrous, use a sharp knife to mince it. To keep this stew tasting bright, avoid overcooking the vegetables.
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All Reviews for Asian Shrimp Stew with Steamed Rice
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All Reviews for Asian Shrimp Stew with Steamed Rice
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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Most Helpful Most Positive Least Positive Newest
