Turn leftover rice into a delicious, warming congee with shrimp and yams
Turn leftover rice into a delicious, warming congee with shrimp and yams
Soup Name:
Shrimp Congee with Fresh Yams and Lettuce
Traditional Chinese Name:
蝦粥 (xiā zhōu)
Nature: Neutral
Taste: Sweet
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Want something easy? Want something delicious?
This is the perfect lunch to make in 30 minutes with leftover rice. Instead of going the traditional fried rice route (which I usually do), I went with a delicious, warming, and kind of a random mix of ingredients that blended nicely.
The key is the congee base. I defrosted 10 shelled shrimp using the their creamy heads as the flavour base. And then added ingredients I found in the fridge that would go nicely.
It was super easy to make and so yummy! I had about 2 bowls of leftover rice in the fridge, so it was just perfect because I pretty much grazed on it from lunch until dinner!
What’s involved?
Prep time: 10 mins
Cook time: 30 minutes
Total time: 40 mins
Serves: 6 bowls (2 people portion)
Ingredients
10 shelled shrimp, keeping the heads
- 5 pieces of garlic, diced
- 1 yam, peeled and cubed
- Some lettuce (I used half a romaine)
- Fresh green onions
- 2 bowls of leftover white rice
- 7 cups of water
- Salt to taste
Cooking Instructions
- Remove the heads of the shrimp and in your pot, add some oil and diced garlic and saute on medium heat until fragrant
- Deshell and devein your shrimp and marinate with a bit of soy sauce, sesame oil, and white pepper to taste
- Add in 7 cups of cold water and cover, allowing that to come to a boil
- Once that boils, scoop out the shrimp heads and foam (the garlic will also come with it, which is OK)
- Add in your leftover rice and cubed yam. Cover and reduce to a low-medium heat and let that boil for 15 minutes.
- Now add in your shrimp and diced lettuce. Cover and boil for 5 minutes.
- Once it all boils nicely, mix it around and garnish with fresh green onions.
- Serve and enjoy!
- Salt as needed.
Tips for making this congee:
- The shrimp heads are key in this congee, which is what creates that delicious congee base
- I tried to blend ingredients that would go nicely with the shrimp flavour (so you can get creative here). Carrots, potatoes, or onions would also compliment. [I had tofu in my fridge and thought about adding that with seaweed, but to be honest, not sure seaweed would go with this blend!]
- It’s quick boil because the rice is already cooked (which is typically the longest to cook since it’s raw, but that’s why this congee can be made in 30 minutes)
- Use small, diced cuts for quick boil soups or congee (they cook faster)
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