Shrimp and Rice Porridge With Cilantro and Tomatoes

Name: Shrimp and Rice Porridge With Cilantro and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb medium shrimp, peeled, deveined, and coarsley chopped; 1 talespoon finely chopped shallot; 1 tablespoon finely chopped garlic; 2 tablespoons fish sauce; ½ teaspoon black pepper; ¼ teaspoon salt; 6 cups chicken broth; 34 long-grain rice, rinsed and drained; 2 tablespoons vegetable oil; 1 cup coarsley chopped plum tomato (optional); 2 tablespoons thinly sliced green onions; 2 tablespoons coarsley chopped fresh cilantro

Servings: persons

12 lb medium shrimp, peeled, deveined, and coarsley chopped
1 talespoon finely chopped shallot
1 tablespoon finely chopped garlic
2 tablespoons fish sauce
½ teaspoon black pepper
¼ teaspoon salt
6 cups chicken broth
34 long-grain rice, rinsed and drained
2 tablespoons vegetable oil
1 cup coarsley chopped plum tomato (optional)
2 tablespoons thinly sliced green onions
2 tablespoons coarsley chopped fresh cilantro

1
In a medium bowl, combine the shrimp with the shallots, garlic, fish sauce, pepper, and salt.
2
Toss to mix well and set aside while the rice cooks.
3
Bring the broth to a rolling boil in a medium saucepan over medium-high heat.
4
Stir in the rice, return to a boil, and then lower the heat to maintain a gentle simmer.
5
Cook until the rice is very soft, about 15 minutes.
6
Remove from heat and cover to keep warm.
7
In a medium skillet over medium-high heat.
8
heat the oil until hot.
9
Add the shrimp mixture and cook, tossing well, until the garlic is fragrant and the shrimp are turning pink, 1 to 2 minutes.
10
Transfer the shrimp mixture to the rice, scraping the pain to get out every bit of flavor.
11
Return the porridge to a gentle boil, and cook for 2 to 3 minutes.
12
Stir in the tomatoes (if using), green onions, and cilantro, remove from heat, and serve hot or warm.

5089

kcal

Calories

Fat

676

Carbs

499

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 lb medium shrimp, peeled, deveined, and coarsley chopped, 1 talespoon finely chopped shallot, 1 tablespoon finely chopped garlic, 2 tablespoons fish sauce, and more.

Yes, Shrimp and Rice Porridge With Cilantro and Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!