Why order out when you can whip it up faster than they can deliver it? It’s a brown sugar Asian shrimp with a lovely caramelized scallion rice!
For the rice
1 cup of sliced scallion
2 tablespoons of olive oil
1 cup of Basmati rice
2 cups of chicken stock
For the sauce
1 teaspoon of tarragon vinegar
1 teaspoon of Mirin
1/2 teaspoon of Shallot oil
1/2 tablespoon of Dark soy sauce
1/2 tablespoon of Light soy sauce
2 tablespoon of Brown sugar
The juice of 1 lime
1 tablespoon of oil
1 medium onion, sliced
1 bell pepper, sliced
1 pound of jumbo shrimp, cleaned & deveined
To cook the rice, heat the oil in a skillet. Add in the shallots and rice and toast until the rice is light amber in color. Add in the chicken stock and let the rice cook, stirring only once. Once the stock has evaporated, add a lid and let the rice steep for 10 minutes. Then, fluff with a fork and you’ll have perfect rice.
For the sauce, combine all of the ingredients in a bowl and whisk until smooth.
To prepare the shrimp, saute the onions and bell peppers in oil on medium high heat until fragrant and slightly caramelized. This should take about 3 minutes. Then, add in the shrimp and the sauce. Cook until the sauce is bubbly and the shrimp are just cooked through.
Serve the shrimp and sauce over the rice and garnish with scallions and sesame seeds.
