Shrimp Pea And Rice Stew Recipes

SHRIMP, PEA, AND RICE STEW

Steps:

• Salt-clean the shrimp: Put the shrimp in a colander and sprinkle with the salt. Toss with your hands, rubbing gently to make sure all surfaces are evenly covered. Let sit for 5 minutes; then rinse in cold water and drain. Cut each shrimp in half lengthwise and then in half again crosswise. Put the shrimp in a medium bowl and add the shallots, fish sauce, pepper, and sugar. Mix well and let marinate covered at room temperature for 1 hour.
• Put the rice into a spice mill and pulse it a few times to grind, about 10 seconds total. The largest grains will be a third of their original size.
• Heat the oil over medium-low in a 4-quart pot and add the shrimp mixture. Sauté, stirring frequently, for 3 to 5 minutes, until all the shrimp are pink and the shallots have softened but not colored. Add the rice and stir well. Gradually add 2 quarts water, stirring constantly to avoid clumping. Raise the heat to high and bring the mixture to a simmer. Reduce the heat to medium-low and simmer, stirring often, for 20 to 25 minutes, until the rice is completely tender and the broth has thickened. Raise the heat to high, add the peas, and cook for 3 to 4 minutes, until the peas are just tender; remove from the heat. Add the cilantro, scallions, and pea greens, and season with a splash of fish sauce if necessary.

STEW PEAS AND RICE

Steps:

• Spinners Method (These are little dumplings added when everything is close to finished): Combine the flour and water and knead until a firm dough is formed Take small pieces and roll to desired length.
• For the Stew Peas: Put water, coconut milk, red peas, fresh beef, pigs tail, garlic and giner in a pressure cooker and pressure for 20 minutes.
• Leave the pressure cooker to cool, then open.
• Add spinners, escallion, thyme and pepper to the pot and leave to Simmer for 5 minutes.
• To serve: Serve with fluffy rice.

SHRIMP AND RICE STEW

Steps:

• Cut shrimp in half lengthwise. Cut shrimp pieces in half crosswise, and place in a large bowl. Cut chicken into 2-inch-wide strips, and add to bowl. Sprinkle.
• with salt, and toss to coat. Let stand 10 minutes; rinse well. Add shallots, fish sauce, sugar, and 1/2 teaspoon pepper; stir to combine. Let stand at room temperature 30 minutes.
• Place rice in a mini food processor. Process until rice is broken into very small pieces, about 2 minutes. (This also can be done in a spice grinder or coffee mill in 2 batches.) Set aside.
• Place oil, ginger, and garlic in a large Dutch oven; cook over medium, stirring often, until fragrant and beginning to brown, 2 to 3 minutes. Add shrimp and chicken mixture and any accumulated juices; cook, stirring often, until shrimp turn pink, 5 to 6 minutes.+.
• Stir in rice. Gradually stir in 8 cups water. Cover and increase heat to high.Bring to a boil, and cook 6 to 7 minutes. Uncover and reduce heat to medium. Cook, stirring often, until rice is tender and liquid is thickened, 18 to 20 minutes. Stir in bok choy, peas, and scallions; cook 2 minutes. Remove from heat. Stir in cilantro, mint, lime juice, and remaining 1/4 teaspoon pepper.