Umami
Umami

Seafood

Shrimp and Carolina Gold Rice “Grits”

2 servings

servings

-

total time

Ingredients

3 cups chicken stock or water

1/2 cup Carolina Gold rice or other long-grain rice

1/2 tbsp. butter

1/2 tsp. kosher salt

1 pinch white pepper

1 tbsp. canola oil

12 medium shrimp, peeled

1 tbsp. unsalted butter

2 cloves garlic, minced

2 green onions, thinly sliced at an angle

2 tbsp. sake

1 tbsp. white miso

1 tbsp. soy sauce

1 tbsp. Chinese black vinegar, preferably Gold Plum, or malt vinegar

1/4 tsp. chili oil, preferably Lao Gan Ma Chili Crisp Sauce

1/4 cup roasted peanuts, crushed

Directions

Pour stock or water into a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low and add rice. Simmer uncovered until rice is the consistency of porridge, about 45 minutes, stirring occasionally to prevent sticking. Stir in butter, salt, and pepper.

Pour oil into a large skillet over high heat. When it’s just smoking, add shrimp in a single layer. Do not move them. When they begin to turn brown around the edges after about 2 minutes, add butter, garlic, green onions, sake, and miso. Shake the pan or stir to combine, then remove from heat.

In a bowl, whisk together soy sauce, vinegar, and chili oil. To plate, divide the rice “grits” between 2 bowls and add the shrimp to each. Pour the soy sauce mixture on top, and garnish with peanuts.

2 servings

servings

-

total time
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