Recipe courtesy of Alex Guarnaschelli
Recipe courtesy of Alex Guarnaschelli
Watch how to make this recipe.
Crispy Jasmine Rice Bowl with Garlic Shrimp
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 531
- Total Fat
- 27 g
- Saturated Fat
- 12 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 10 g
- Cholesterol
- 90 mg
- Sodium
- 349 mg
The floral note from jasmine rice makes this so tasty paired with briny shrimp with garlic and sesame. Crisping some of the rice in the pan where the shrimp cooked absorbs all the flavors and brings them into your dinner. What could be better than that? Because the shrimp are cooked in butter, I keep the sauce lighter with just vinegar and mustard. The sesame seeds add such a nice nutty richness, too.
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 531
- Total Fat
- 27 g
- Saturated Fat
- 12 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 10 g
- Cholesterol
- 90 mg
- Sodium
- 349 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F.
- The rice: Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in the rice and a pinch of salt and return to a boil over medium-high heat. Reduce the heat to a simmer, cover and place in the oven to cook until the rice is tender and has absorbed all the liquid, 14 to 16 minutes. Remove a generous 1/2 cup of the rice and set aside. Transfer the rest to a medium bowl.
- Make the sauce: In a medium bowl, combine the vinegar, mustard, sesame seeds and honey.
- The shrimp: Heat a large skillet over medium heat and add the olive oil and butter. Season the shrimp on all sides with salt. When the butter gets hot and frothy, quickly arrange the shrimp in a single layer. Raise the heat and brown the shrimp on their first side, 2 minutes. Turn the shrimp on their second side and cook through, 3 to 4 minutes. Add the garlic and stir to coat the shrimp. Remove the shrimp and set aside. KEEP the skillet as is.
- Crisp the rice: Heat the skillet where the shrimp just cooked and add the reserved 1/2 cup of rice. Let it absorb all of the butter and shrimp flavors. Turn the heat to medium and cook, stirring, until the rice starts to crisp and brown, 3 to 5 minutes.
- Assemble: In two bowls, spoon half of the steamed rice in each, spoon some of the sauce over the rice and arrange the shrimp and basil leaves on top. Top with the crisped rice and the remainder of the sauce.
