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Photo of Congee with shrimp by WW

Congee with shrimp

5
Points®
Total Time
4 hr 25 min
Prep
15 min
Cook
4 hr 10 min
Serves
6
Difficulty
Easy
This easy dinner, a riff on the savory Chinese porridge called congee, calls on pantry and freezer staples, namely rice and frozen shrimp and edamame.

Ingredients

Water

8 cup(s)

Uncooked white rice

1 cup(s), long-grain

Fresh ginger

1 Tbsp, grated

Kosher salt

1½ tsp

Garlic

3 clove(s), minced

Scallions

4 large, thinly sliced, white parts separated from green parts

Shelled edamame

1½ cup(s), frozen, thawed

Uncooked shrimp

1 pound(s), large, peeled and deveined

Toasted sesame oil

2 Tbsp

Instructions

  1. In a 4-quart or larger slow cooker, stir together water, rice, ginger, salt, garlic, and white parts of scallions. Cover and cook until thick and creamy, about 4 hours on High or 7 to 8 hours on Low. Stir in 1 cup of water if the mixture is too thick.
  2. Stir in edamame and shrimp. Cover and cook on High until shrimp is done, about 10 minutes. Stir in green parts of scallions. Ladle stew into bowls and drizzle with sesame oil.
  3. Serving size: about 1½ cups stew and 1 tsp oil

Notes

Try to stash fresh ginger in your freezer to extend its “shelf life.” You can grate it more easily when it’s frozen; just pat the fluffy grated “snow” into the measuring spoon for accuracy.

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