It's a jambalaya-inspired Italian-Asian fusion dish. Begin by preparing your rice, according to package instructions. This also works great with leftover rice - the stickier and softer, the better.
If you have fresh shrimp, peel and devein them. If you've got frozen shrimp, thaw them under cold water until soft, then peel and set aside. I used 6 large shrimp for one serving.
Start your sauce by adding two tablespoons of olive oil to a pan over medium heat. When it starts to shimmer, add a clove of garlic, chopped. Dice one medium tomato (I used a plum tomato), and add it to the pan. Once your tomatoes soften, add one cup of chicken broth, half a cup of white wine, and increase your heat.
Once the sauce has reduced by about 1/2, add a tablespoon of butter and a splash of milk, as well as a tablespoon of sweet chili sauce, and stir to incorporate. Add your shrimp and cook about 2 minutes per side, or until pink and opaque.
Spoon your finished mixture over your rice and serve!
No comments:
Post a Comment