This meal-in-a-bowl makes a great dinner for a busy day. If you use frozen shrimp, defrost them first before steaming. You can vary the vegetables — broccoli makes a nice substitute for the pea pods.
Yield: 4 servings
- 4 cups chicken stock
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, chopped
- 2 medium carrots, peeled and sliced
- 1 stalk celery, sliced
- 1 cup sliced mushrooms
- 1 cup snow pea pods, trimmed, large ones cut in half
- 1-1/2 pounds fresh shrimp, cleaned
- 3 cups warm, cooked rice
In the bottom of a vegetable steamer, combine stock, ginger, and garlic. Heat to a boil. Place carrots, celery, mushrooms, and snow pea pods in the steamer basket and steam over boiling stock for about 2 minutes. Add shrimp, and steam for 3 minutes longer. Spoon some of the cooked rice into a soup bowl, followed by a helping of steamed vegetables and shrimp. Ladle on some stock and serve.
About Shrimp: A pound of uncooked, in-the-shell shrimp – called "green" shrimp -- will yield about 1/2 pound of cooked shrimp without the shells, and will serve about 3 people. While shrimp may be cooked with or without their shells (the shells will add some flavor), you may wish to remove the shells before cooking to make the finished recipe easier to eat. In either case, the shrimp should be deveined using the tip of a knife or a pick.