Chinese-style Shrimp Congee

Ingredients

Chinese-style Shrimp Congee differs from the original Portuguese Açorda in several ways. While Açorda is typically made with bread as the base, this Chinese adaptation replaces bread with rice to create a congee-like consistency. Additionally, Chinese spices and aromatics such as ginger, garlic, and star anise are used to infuse the dish with traditional Chinese flavors. The garnishes and seasonings are also adjusted to align with the taste preferences of Overseas Chinese cuisine. We alse have the original recipe for Açorda de camarão, so you can check it out.

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 6 cups (1.4L) shrimp or vegetable broth 6 cups (1.4L) shrimp or vegetable broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 star anise 1 star anise
• 1 teaspoon soy sauce 1 teaspoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Sliced chili peppers, for garnish Sliced chili peppers, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 1g
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, grated ginger, and sliced green onions. Sauté for 2 minutes until fragrant.
2. 2.
   Add the shrimp to the pot and cook until they turn pink and are cooked through. Remove the shrimp from the pot and set aside.
3. 3.
   In the same pot, add the jasmine rice and stir for a minute to coat it with the aromatic oil.
4. 4.
   Pour in the shrimp or vegetable broth and add the star anise. Bring the mixture to a boil, then reduce the heat to low and simmer for about 30 minutes, stirring occasionally, until the rice has broken down and the congee has thickened.
5. 5.
   While the congee is simmering, chop the cooked shrimp into bite-sized pieces.
6. 6.
   Once the congee reaches the desired consistency, remove the star anise and stir in the soy sauce and sesame oil. Season with salt and pepper to taste.
7. 7.
   Serve the congee hot, topped with the chopped shrimp, fresh cilantro, and sliced chili peppers for an extra kick of heat.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove any grit or sand. You can also use frozen shrimp, just thaw them before cooking.

Tips & Tricks

• For a richer flavor, you can use homemade shrimp broth instead of vegetable broth.
• Customize the garnishes according to your taste preferences. Sliced scallions, fried shallots, or a drizzle of chili oil can also be great additions.
• If you prefer a smoother congee, you can blend a portion of the cooked rice before adding the shrimp back in.

Serving advice

Serve the Chinese-style Shrimp Congee hot in individual bowls. It can be enjoyed as a comforting breakfast, lunch, or dinner option. Accompany it with a side of pickled vegetables or a simple cucumber salad for a refreshing contrast.

Presentation advice

To enhance the presentation, garnish the congee with a sprig of fresh cilantro and a few slices of chili peppers. The vibrant colors will add visual appeal to the dish.