Louisiana Shrimp and Vegetable Rice Bowl, a Foreigner's Family Table in Old Taipei
This dish is actually very simple, and it is perfect for everyone who does not want to spend a lot of time in front of the stove sweating it out in summer but still wants a change of flavor with shrimp!
Ingredients:
-Louisiana-style shrimp:
*18-20 Whiteleg shrimp from Dream Lake toxin-free premium shrimp, shelled and deveined
*About 30 g salted butter, or 15 g salted butter and 15 g olive oil
*A big handful of shredded green onion
*1 tablespoon minced garlic
*1 cup (1 CUP) dry white cooking wine
*Jalapeno Tabasco sauce to taste, or an appropriate amount of Melin hot sauce (not sweet chili sauce)
*Salt and black pepper to taste
-Vegetable mixed rice:
(The vegetables below were all purchased from 248 Farm School; the 70% white rice comes from Four Seasons Tillage Garden)
*An appropriate amount of leafy green vegetables, shredded and then chopped (bok choy, A-choy, etc. can be used)
*An appropriate amount of carrot, cut into small dice
*An appropriate amount of cucumber, cut into small dice
*Olive oil to taste
*An appropriate amount of 70% white rice and wild rice (leftover rice is fine)
*Black sesame oil to taste
*Salt to taste
Method:
-Louisiana-style shrimp:
Heat a frying pan, add the butter (or half butter and olive oil), shredded green onion and minced garlic, and stir-fry until the green onion softens.
Add the shrimp and pan-fry on both sides until they start to turn red but the center is not fully cooked, then remove from the pan and set aside (the main point here is to sear the shrimp on both sides first; the slightly browned surface brings out more of the shrimp's flavor).
Pour in the white wine and wait until it has reduced to half its original amount, then add the shrimp, an appropriate amount of hot sauce, salt and black pepper to season, and remove from the heat.
Please adjust the spiciness to personal preference; the level of heat that old Taipei foreigner gentleman likes is about 2.5 to 3 teaspoons of Jalapeno Tabasco sauce.
-Vegetable mixed rice:
(This is a rice flavor I have really enjoyed lately. As a housewife, I often have to rack my brains over how to vary the vegetable dishes (and there is also leftover rice to deal with!!), so I just mix them into the rice. When the weather is hot, the refreshing quality of vegetable mixed rice actually makes the appetite better.)
If using leftover rice, put an appropriate amount (depending on the number of diners) of rice into a large bowl, sprinkle with a little boiling water, cover with a plate and microwave to "steam" it a bit; if the rice is freshly cooked, this step is not necessary.
Heat a frying pan, pour in the olive oil, carrot and cucumber dice, stir-fry briefly, then add the chopped greens, a little salt and black sesame oil to season, and turn off the heat.
Put the rice and vegetables together into a large bowl and mix well.
When plating, you can put the sauce from the flavored shrimp in a separate bowl, then drizzle an appropriate amount over the shrimp or rice (very appetizing with rice!).
The recipe is also published simultaneously at Goya's Kitchen