Mediterranean Shrimp & Vegetable Congee
A fusion-style rice porridge combining silky Chinese congee techniques with Mediterranean garlic and herb-marinated shrimp.
Equipment
- Heavy-bottomed pot
- Wooden Spoon
Ingredients
- 1/2 cup white rice rinsed
- 5 cups water or stock
- 100 g shrimp peeled and deveined
- 1/2 cup carrots diced
- 1/4 cup corn
- 1/4 cup green peas
- 1 tsp Mediterranean seafood seasoning garlic, basil, rosemary blend
- 1 tsp salt
Instructions
- Clean the shrimp and marinate with the Mediterranean seafood seasoning. Set aside.
- In a pot, combine rinsed rice and water. Bring to a boil, then reduce to a simmer for 20-25 minutes until the rice grains burst.
- Add the diced carrots, corn, and peas. Cook for 5 minutes until vegetables are tender.
- Gently stir in the marinated shrimp and cook for 1-2 minutes until pink and opaque.
- Season with salt and serve hot.
Notes
NUTRITION & SAFETY:
- Nutrition Estimate: 280 kcal, 45g Carbs, 18g Protein, 2g Fat per serving.
- Nutrition information is an estimate and provided for informational purposes only.
- Food Safety: Ensure shrimp reaches an internal temperature of 145°F (63°C).
- Allergen: Contains Shellfish.
- Tip: For a thicker congee, use a 1:7 rice-to-water ratio; for thinner, use 1:12.
- Nutrition Estimate: 280 kcal, 45g Carbs, 18g Protein, 2g Fat per serving.
- Nutrition information is an estimate and provided for informational purposes only.
- Food Safety: Ensure shrimp reaches an internal temperature of 145°F (63°C).
- Allergen: Contains Shellfish.
- Tip: For a thicker congee, use a 1:7 rice-to-water ratio; for thinner, use 1:12.