Mild Shrimp Chili Rice
Mild Shrimp Chili Rice

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, mild shrimp chili rice. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Mild Shrimp Chili Rice is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Mild Shrimp Chili Rice is something which I have loved my whole life. They’re fine and they look wonderful.

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To get started with this particular recipe, we have to prepare a few ingredients. You can have mild shrimp chili rice using 20 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Mild Shrimp Chili Rice:
  1. Make ready Shrimp (Black Tiger)
  2. Make ready Sake
  3. Make ready Katakuriko
  4. Prepare Shrimp chili sauce:
  5. Prepare Vegetable oil
  6. Make ready Doubanjiang
  7. Get A. Onion
  8. Make ready A. Celery (just the stalk)
  9. Take A. Garlic
  10. Take A. Ginger
  11. Make ready one 400 grams can B. Diced canned tomatoes
  12. Take B. Water
  13. Make ready B. Sake
  14. Get B. Chicken soup stock granules
  15. Make ready B. Vinegar
  16. Prepare B. Sugar
  17. Make ready B. Salt
  18. Get B. Pepper
  19. Make ready Heavy cream
  20. Get as much (to taste) Warm rice

I wanted to eat this as one dish. - This uses a lot of ingredients, so I think it will go more smoothly if you prepare them beforehand. - You can use milk if you do not have heavy cream. Add a bit more milk than the amount of cream in this recipe. For green chile rice, in a blender container or food processor bowl combine tomatillos; onion, jalapeno, serrano, or banana pepper; mild green chile pepper; cilantro or parsley leaves; garlic; oregano; sugar; and salt. Cover and blend or process until smooth, stopping and scraping sides of container as necessary.

Steps to make Mild Shrimp Chili Rice:
  1. Shell the shrimp, and remove the veins and tails. Sprinkle with sake to remove the fishy odor. Finely chop the ingredients marked A, as shown in this photo.
  2. Heat vegetable oil in a pan, and saute the doubanjiang. Add the finely-chopped ingredients marked A, and saute until the onions are translucent.
  3. Add all of the ingredients marked with a B, and cook for about 10~15 minutes. Be careful not too cook it over high heat, otherwise the tomatoes will spatter. You'll want to cook it down until it thickens.
  4. Add heavy cream for the finishing touch and simmer for about 1 minute to finish the sauce.
  5. Dry the shrimp, and place into a plastic bag. Add the katakuriko and coat the shrimp.
  6. Coat a different pan with vegetable oil, and cook the shrimp.
  7. Add the shrimp to the pan with the sauce, coat the shrimp with the sauce and serve.
  8. Pour over rice, and enjoy!

For green chile rice, in a blender container or food processor bowl combine tomatillos; onion, jalapeno, serrano, or banana pepper; mild green chile pepper; cilantro or parsley leaves; garlic; oregano; sugar; and salt. Cover and blend or process until smooth, stopping and scraping sides of container as necessary. Transfer mixture to a medium saucepan; heat through. Remove from burner and set aside. Peel and devein shrimp; set aside.

So that’s going to wrap it up with this special food mild shrimp chili rice recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!