Shrimp, Pea, and Rice Stew
American food, southern food, dinner, appetizers, soup recipes, stew recipes, first course, vegetable recipes, seafood recipes, shrimp recipes, pea recipes, rice recipes, shallot recipes, fish sauce recipes, asian food, southeast asian food, jasmine rice recipes, long-grain white rice recipes, cilan
- 1/2 pound uncooked wild shrimp, peeled, devined
- 1/2 cup minced shallots (about 4 large)
- 1/4 cup (or more) fish sauce (such as nam pla or nuoc nam)
- 1 teaspoon freshly ground black pepper
- 1/2 cup plus 2 tablespoons jasmine or other aromatic long-grain white rice
- 2 tablespoons vegetable oil
- 3 cups shelled fresh or frozen peas
- 1 1/2 cups finely chopped fresh cilantro
- 1 cup thinly sliced scallions
- 2 cups chopped tender pea greens or fresh spinach
Place shrimp and salt in a colander; toss, rubbing gently to make sure all surfaces are evenly covered. Let sit 5 minutes; rinse in cold water and drain. Cut each shrimp in half lengthwise and then in half again crosswise. Mix shrimp, shallots, fish sauce, pepper, and sugar in a large bowl. Cover and let marinate at room temperature for 1 hour, tossing occasionally.
Coarsely grind rice in a spice mill, pulsing until the largest pieces are 1/3 of their original size, about 10 seconds.
Heat oil in a large pot over medium-low heat. Add shrimp mixture. Sauté, stirring frequently, until all shrimp is pink and shallots have softened but are not colored, 3-5 minutes. Stir in rice. Gradually add 8 cups water, stirring constantly to avoid clumping. Increase heat to high; bring to a simmer. Reduce heat to medium-low and simmer, stirring often, until rice is tender and broth has thickened, 20-25 minutes. Increase heat to high, add peas, and cook until peas are just tender, 3-4 minutes. Remove pot from heat. Stir in cilantro, scallions, and pea tendrils. Season to taste with more fish sauce, if desired.