Shrimp Congee
Silky rice porridge infused with ginger and chicken stock, topped with tender shrimp and crispy garnishes. Pure comfort in a bowl—ready in under an hour.
- Total time
- 45 min
- Servings
- 4
- Calories
- 380
- Protein
- 32g
Ingredients
- 1 cup short-grain white rice
- 8 cups low-sodium chicken stock
- 3 inches fresh ginger
- 4 whole scallions
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon kosher salt
- ½ teaspoon white pepper
- 2 tablespoons neutral oil
- 3 whole garlic cloves
- ¼ cup crispy fried shallots
- ¼ cup fresh cilantro leaves
- 1 tablespoon soy sauce
Instructions
- 1
Rinse 1 cup of short-grain white rice in a fine-mesh strainer under cold water until the water runs nearly clear—this removes surface starch and helps prevent the congee from becoming gummy.
- 2
Peel a 3-inch piece of fresh ginger with the edge of a spoon (it removes the skin faster than a knife). Slice it into thin coins about 1/8-inch thick—you should get 8–10 slices. Leave them unminced so they're easy to remove later if you prefer, or mince them finely if you like ginger flavor throughout.
- 3
Trim the scallions: slice 4 scallions into 2-inch pieces, separating the white and light green parts from the dark green tops. Set the dark green tops aside for garnish.
- 4
Pat 1 pound of large shrimp completely dry with paper towels and season both sides with a pinch of kosher salt—dry shrimp will sear better and absorb the seasoning.
- 5
Pour 8 cups of low-sodium chicken stock into a large pot and bring to a boil over medium-high heat. Once boiling, add the rinsed rice and the ginger slices, then reduce heat to medium-low. Stir occasionally to prevent sticking.
- 6
Simmer for 30–35 minutes, stirring every 5–8 minutes, until the rice breaks down completely and the porridge is creamy and thick. You should see the rice fully disintegrate and the liquid thicken to a pourable but soupy consistency. Taste and season with 1 teaspoon of kosher salt and 0.5 teaspoon of white pepper.
- 7
While the congee cooks, heat a 10-inch skillet over medium-high heat. Add 2 tablespoons of neutral oil and let it shimmer, about 1 minute. Peel and mince 3 garlic cloves on a microplane or with a knife. Add the garlic to the pan and let it cook for 15–20 seconds until fragrant but not brown.
- 8
Add the seasoned shrimp to the skillet in a single layer. Do not move them for 1–2 minutes—you want a light golden crust to form. Flip each shrimp and cook the other side until pink throughout and no longer translucent, about 1–2 minutes longer. The shrimp is done when it registers 145°F on an instant-read thermometer at the thickest part.
- 9
Ladle the hot congee into four deep bowls, dividing it evenly. Use a slotted spoon to remove the ginger slices from the top of the pot if you prefer a cleaner presentation, or leave them in for extra flavor.
- 10
Top each bowl with 3–4 shrimp, then garnish with a drizzle of 1 tablespoon of soy sauce (divided among all four bowls), a scatter of crispy fried shallots, the reserved dark green scallion tops sliced thin, and fresh cilantro leaves. Serve immediately while the congee is steaming hot.
Tools you’ll need
- fine-mesh strainer
- large pot with lid
- 10-inch skillet
- instant-read thermometer
- microplane
- wooden spoon
- slotted spoon
- four deep bowls
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