Eating Nose to Tail


 
My recent post about eating shrimp tails seemed to get some good response, so I thought I'd do about post about eating whole shrimp.  Once again, for breakfast.  Congee is a rice porridge, flavoured with fish sauce and soy sauce, and whatever else you have on hand.  It's a terrific breakfast dish for those of us who want the comfort of porridge, but don't really dig sweet in the morning.

The last time I made congee I did not have any dried shrimp.  This time, thanks to my dear friend Jo at Create A Cook, I have some lovely whole dried shrimp in Korean chili oil that are going to be perfect for my little pot of congee.  When I say whole I mean shells, eyes, little flipper things - the entire creature.  These shrimp are a tad larger than the dried shrimp I've used in the past, so I'm excited to see what kind of texture they are going to add to my dish.
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My new ingredient.
The basic recipe I use is by David Lebovitz - it's a terrific recipe that you can really make your own.  In my opinion congee (or Jook as it's sometimes called) does not keep very well.  For one person I use a quarter cup of rice and a half cup of water.  Although, I add a fair bit of water during the cooking process to give it the right porridgy consistency.

I add my minced ginger and garlic as soon as the rice/water mixture starts to simmer.  The other ingredients are based on what I have on hand, and added when the rice has begun to get soft.  Some diced carrot, frozen peas, a pinch of salt and once the rice is tender I add a little dash of fish sauce and soy sauce as well as my dried shrimp.
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Shrimp, ginger, peas and carrot.
The chili oil that the shrimp were packaged in gave my congee a little heat which added a surprising element to the congee.  I don't normally add any chili's but after this experience they are going to become a regular player.

The whole shrimp added body (literally) and texture to the congee.  And although they were larger than the dried shrimp I had used previously they still managed to add to the dish without taking away from any of the other flavours or textures.
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Breakfast.
I think this is possibly the best congee I've ever made.  The flavours are all working together, nothing it too overpowering and it's warm and soothing on the tongue.
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Last bite.
I'm ready to face my day, even if I'm wishing I'd made enough for a second bowl.
 


Comments

01/22/2010 05:32

next up teeny tiny weeny whole crabs in chili oil....mmmmm CRUNCHY!

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Sydney
01/22/2010 06:13

I can't wait!

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Sydney
01/23/2010 09:30

I forgot to mention that I also added some re-hydrated dried mushrooms.

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07/23/2013 00:14

Dried shrimp congee is one of my favorite dishes. I have interest in cooking and I love to try different dishes on my off days. I have never tried adding peas and carrot to shrimp. I will try this for sure and will get back to you with my reviews. Thanks for sharing.

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09/19/2013 19:16

I couldn't agree more

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