SERVES 4 - 6 PEOPLE
- 2 tbsp of Avocado Oil or any vegetable oil
- 5 cloves of Garlic
- 2 tablespoon of Grated Ginger
- 1/2 teaspoon Garlic Powder
- Pinch of Chilli Powder
- 1 tsp Salt and Pepper add more to taste
- 4 cups of Vegetable Broth
- 4 cups of Water
- 1/2 pound Raw Unpeeled Shrimp
- 1 cup of Sushi Rice
- 1 cup Shiitake Mushrooms
- ½ cup Scallions cut into ¼ inch pieces
- 1 bunch of Cilantro
- ¼ cup Tamari Sauce
- Chili Oil (optional)
Step 1: Wash your rice and drain the water.
Step 2: Peel your shrimp but don’t throw away the peel.
Step 3: Put your shrimp to the side in a cold place. Heat half of the oil in a pot over medium heat.
Step 4: Add garlic, ginger and shrimp peel and cook for 30 seconds.
Step 5: Add garlic powder, chili powder, salt , pepper, vegetable broth and water.
Step 6: Bring to boil for 5 minutes.
Step 7: Remove shrimp peel from pot with skimmer and reduce heat to low.
Step 8: Taste for salt and add more if needed.
Step 9: Add rice and cover pot.
Step 10: Let the rice cook on low heat for 45 minutes covered, stirring occasionally.
Step 11: Remove from heat and uncover for cooling for 15 minutes.
Step 12: In a medium pan over medium-high heat add remaining oil.
Step 13: Add shrimp and mushrooms cook for 2 minutes.
Step 14: Add tamari sauce and scallions.
Step 15: Cook until shrimp is bright pink about 4 more minutes.
Step 16: Serve shrimp over rice stew.
Step 17: Garnish with cilantro, additional tamari sauce and chili oil.