A Southeast Asian-flavored dish inspired by Venetian risi e bisi, an Italian rice with peas. To me, this dish is reminiscent of khao tom, a Thai rice soup with meat or seafood, served with steamed rice in a broth. In Thai cooking, condiments are served on the side so you can make it as salty, sour, sweet or spicy as you like. Although this recipe recommends seasoning the dish in the kitchen, I have reserved some of the herb sauce for seasoning at the table.
Shrimp with Spicy Green Rice (adapted from Martha Stewart)
Prep time: 20 minutes
Cooking time: 21 minutes
2-4 large cloves garlic
1-2 green Thai chilies, sliced with or without seeds, depending on your preference for heat
1 cup packed fresh cilantro, plus more for serving
3 tablespoons fresh ginger (4-inch piece), minced
1 cup fresh Thai basil leaves, plus more for serving
2 teaspoons fish sauce
1/4 cup veg oil
1/2 teaspoon sugar
1 small leek, thinly sliced (2 cups)
3 cups chicken broth/stock preferably home made and low sodium
4 oz sugar snap peas, trimmed and cut into 1-inch pieces (1 1/2 cups)
1/2 cup long-grain white rice (recommend: Thai jasmine rice)
1 pound large shrimp, peeled and deveined, tails removed
Special equipment: a medium-sized Dutch pot with a lid
Prepare all ingredients.
In a food processor, pulse garlic until finely chopped. Add 2 tablespoons ginger, chili, basil, cilantro, fish sauce, and sugar. Process until finely chopped. Add 1 tablespoon oil and 3 tablespoons water and process finely. You should have about 2/3 cup of sauce. Set aside
In the pot without the lid, heat remaining 3 tablespoons oil on medium-high heat. Add leeks and remaining 1 tablespoon ginger. Cook until leek is translucent, 3-4 minutes. Stir in rice and broth along with 1 cup water. Bring to a boil, then reduce heat to medium-low. Cover pot and simmer rice until it is very soft, 17-18 minutes. The texture will be soupy.
Add shrimp, simmer, stirring once or twice, until shrimp just turns pink, 1-2 minutes. Stir in peas and 2 tablespoons of the herb sauce. Taste for seasoning and heat. If you wish, add more sauce—it’s quite salty and you won’t need any additional salt. It’s better to be cautious and not add all the sauce to the pot, but reserve the remainder for spicing up individual plates at the table. Remove from heat and serve with more cilantro, basil, and lime wedges, as well as the remaining sauce. I found that the dish didn’t need any additional cilantro, basil, or lime so I left them out, and just served it with the remaining herb sauce.