Quick Seafood Congee
Silky rice porridge infused with ginger, finished with tender shrimp and scallops in under 30 minutes. A warm, savory Chinese comfort bowl perfect for weeknight dinners.
- Total time
- 28 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- ¾ cup short-grain white rice
- 6 cups chicken or seafood stock
- 1 tablespoon fresh ginger, peeled and thinly sliced
- ½ pound shrimp, peeled and deveined
- ½ pound scallops, bay or sea, halved if large
- 3 whole scallions, chopped (white and light green parts)
Instructions
- 1
Pour 6 cups of stock into a large pot and bring it to a rolling boil over high heat, about 8 minutes, so steam rises steadily from the surface.
- 2
Add the 0.75 cup of rice and 1 tablespoon of sliced ginger to the boiling stock, then reduce the heat to medium-low so the liquid simmers gently with small bubbles breaking the surface.
- 3
Stir the rice occasionally (once every 2 minutes) to prevent sticking, and let it simmer uncovered until the rice breaks down into a creamy porridge, about 15 minutes.
- 4
Add the 0.5 pound of shrimp and 0.5 pound of scallops to the pot and stir gently to distribute them throughout the porridge.
- 5
Simmer the seafood until the shrimp turn bright pink and the scallops turn opaque white throughout (no translucent center when you cut one), about 2 minutes.
- 6
Taste the congee and add salt and pepper to your preference, stirring well to combine.
- 7
Ladle the congee into two bowls and scatter the chopped scallions on top of each serving.
Tools you’ll need
- large pot (3-quart minimum)
- wooden spoon or silicone spatula
- measuring cups
- measuring spoons
- ladle
- cutting board
- chef's knife
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