Shrimp, Pea, and Rice Stew

Name: Shrimp, Pea, and Rice Stew
Yield: serves 4 to 6
Ingredients: 1/2 pound wild shrimp (see Sources, page 264), peeled and deveined; 2 teaspoons kosher salt; 4 large shallots, finely minced (about 1/2 cup); 1/4 cup fish sauce, plus more if needed; 1 teaspoon freshly ground black pepper; 1 teaspoon sugar; 1/2 cup plus 2 tablespoons jasmine or other aromatic long-grain white rice; 2 tablespoons expeller-pressed vegetable oil; 3 cups shelled fresh or frozen green peas; 1 1/2 cups finely chopped fresh cilantro, leaves and tender stems; 1 cup thinly sliced scallions, white and green parts; 2 cups chopped tender pea greens or fresh spinach

December 9, 2011

The simplest way to enjoy wild shrimp is to cook them fast and serve them warm, still in their shells, with melted butter. This recipe takes the opposite but equally flavorful tack: the shrimp are slow-cooked, infusing the entire soup with sweet shrimpiness.

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