Turn leftover rice into a delicious, warming congee with shrimp and yams
Shrimp Congee with Fresh Yams and Lettuce
Traditional Chinese Name:
蝦粥 (xiā zhōu)
For more videos, you can follow us on YouTube.
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!
Prep time: 10 mins
Cook time: 30 minutes
Total time: 40 mins
Serves: 6 bowls (2 people portion)
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
- 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)