Shrimp and Rice Porridge With Cilantro and Tomatoes

Name: Shrimp and Rice Porridge With Cilantro and Tomatoes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4-5 serving(s)
Ingredients: 1/2 lb medium shrimp, peeled, deveined, and coarsley chopped; 1 talespoon finely chopped shallot; 1 tablespoon finely chopped garlic; 2 tablespoons fish sauce; 1/2 teaspoon black pepper; 1/4 teaspoon salt; 6 cups chicken broth; 3/4 long-grain rice, rinsed and drained; 2 tablespoons vegetable oil; 1 cup coarsley chopped plum tomato (optional); 2 tablespoons thinly sliced green onions; 2 tablespoons coarsley chopped fresh cilantro

Submitted by Ck2plz

"This comes out of the Quick and Easy Vietnamese Cookbook"

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Ready In:: 1hr
Ingredients:: 12
Serves:: 4-5

ingredients

¹⁄₂ lb medium shrimp, peeled, deveined, and coarsley chopped
1 talespoon finely chopped shallot
1 tablespoon finely chopped garlic
2 tablespoons fish sauce
¹⁄₂ teaspoon black pepper
¹⁄₄ teaspoon salt
6 cups chicken broth
³⁄₄ long-grain rice, rinsed and drained
2 tablespoons vegetable oil
1 cup coarsley chopped plum tomato (optional)
2 tablespoons thinly sliced green onions
2 tablespoons coarsley chopped fresh cilantro

directions

In a medium bowl, combine the shrimp with the shallots, garlic, fish sauce, pepper, and salt. Toss to mix well and set aside while the rice cooks.
Bring the broth to a rolling boil in a medium saucepan over medium-high heat. Stir in the rice, return to a boil, and then lower the heat to maintain a gentle simmer. Cook until the rice is very soft, about 15 minutes. Remove from heat and cover to keep warm.
In a medium skillet over medium-high heat. heat the oil until hot. Add the shrimp mixture and cook, tossing well, until the garlic is fragrant and the shrimp are turning pink, 1 to 2 minutes. Transfer the shrimp mixture to the rice, scraping the pain to get out every bit of flavor. Return the porridge to a gentle boil, and cook for 2 to 3 minutes. Stir in the tomatoes (if using), green onions, and cilantro, remove from heat, and serve hot or warm.

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RECIPE SUBMITTED BY

Ck2plz

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