Creating a Delicious Jasmine Rice with Garlic Shrimp Recipe

I am excited to share with you my recipe for jasmine rice with garlic shrimp that is sure to become a favorite. Every bite of this dish is going to be more and more delicious, and I'm happy to walk you through the process.

To start, I will begin by cooking the rice. For this recipe, I use 3/4 cup of jasmine rice and put it into 1 and 1/2 cups of warm water. A tiny pinch of salt is added, and then the mixture is stirred. This is one of the few times in cooking that I use a cover, as it helps to keep the flavors inside. The mixture is then placed in the oven at 350°F for 15 minutes.

While the rice is cooking, I will prepare the sauce that will bring all the flavors together. To do this, I take honey, rice wine vinegar, sesame seeds, and grainy mustard and mix them together. This sauce can be made in a bigger batch and stored in the fridge for later use. In addition to using this sauce with chicken quinoa and other grains, it can also be used as a topping for various dishes.

Next, I will cook the garlic shrimp. To season the shrimp, I add a little salt and pepper, but I do not want to cook the garlic too much, so I place the garlic at the end of the cooking process instead. A couple of tablespoons of oil are added to the pan, followed by butter, which not only adds flavor but also helps to keep the shrimp from burning due to its high water content.

After adding the shrimp to the pan, it is cooked for a minute or two on each side, depending on the size of the shrimp. I have another little nubba butter that I use in areas where the shrimp looks dry to prevent burning and add extra flavor. As the shrimp cooks, it becomes limp and turns pinkish red, which indicates that it is cooked.

Once the shrimp is cooked, I sprinkle some grated garlic over it to give a waft of garlic flavor. The shrimp is then rolled and swirled onto a plate, piled high to keep them warm. To add the rice to the dish, I place it into where we just cooked the shrimp and spread it out to allow it to absorb the flavors.

As the rice cooks, it starts to crackle and season it with a little salt. It's hard to be patient as the edges start to brown, but when you see them turn golden brown again, you know that the rice is done. The crackling sound intensifies as the rice firms up, signaling that it's time to shut off the heat.

To build the rice bowl itself, I first add a little of the sauce on top of the rice, followed by some basil. Then, the cooked garlic shrimp are placed on top of the rice, and finally, a little bit of crunchy rice is added on top. Each bite of this dish offers a variety of textures: the pop of the shrimp, the crunch of the rice, and the flavor of the sauce. This recipe truly is a knockout for anyone looking to elevate their cooking skills.

"WEBVTTKind: captionsLanguage: enI am making jasmine rice with garlic shrimp for this recipe every bite is just going to be more and more delicious I'm going to start by cooking rice quite simply a jasmine rice 3/4 of a cup put it into 1 and 1/2 cups of warm water tiny pinch of salt we just stir cover this it's one of the few times in cooking that I use a cover it all and into the oven 350° 15 minutes now I want to build that little sauce right so I take honey rice wine vinegar sesame seeds and grainy mustard mix it together you can make a bigger batch of this and let it hang out in your fridge by the way I I toss this over chicken quinoa other grains Okay the next step is cooking those garlic shrimp I just put them in a single layer to season them little salt little pepper now for garlic shrimp you think I'm going to get the garlic on there actually put the garlic at the end I don't want to cook it much so just a little bit of oil couple tablespoons of butter and then drop the shrimp in minute or two on each side should do it depends on the size of your shrimp at some point I've got another little nubba butter and I just drop a little bit in areas where it looks dry but the great thing about mixing a little bit of oil as an insulator and then the butter the butter has a little water in it so it not only adds a great flavor but adds a little extra water to the pan which keeps these shrimp from really burning now let's see how we're looking nice and look at that the shrimp limp turns pinkish red and that's how you know it's cooked now with the garlic just grated Park a little bit of that in different areas you're going to get that waft of garlic so good we roll and we swirl and then right onto a plate and I kind of pile them so they stay warm now for the rice drop it into where we just cooked that shrimp spread it out let it absorb it'll start crackling season it with a little salt it's kind of hard to be patient cuz it smells so good when you see the edges start to Brown you have a visual cue go through it stir you see it start to get all golden brown again that crackling sound intensifies as the rice firms up now just shut it off and kind of let it finish while I build the rice bowl itself first a little of that Rice little bit of our dressing and then some basil just squarely on top and then the shrimp you could use smaller shrimp you could chop the shrimp up kind of like the bigger shrimp with this I'm going to add a little bit of that dressing right on the shrimp get a little bit of that crunchy rice right on top so that each bite you get you get it in the rice you get it on top of that shrimp it's everywhere a little bit of that this dish is as much about texture as it is about taste I get the garlic the pop of the shrimp that crunchy rice there's so many textures this is a knockout forI am making jasmine rice with garlic shrimp for this recipe every bite is just going to be more and more delicious I'm going to start by cooking rice quite simply a jasmine rice 3/4 of a cup put it into 1 and 1/2 cups of warm water tiny pinch of salt we just stir cover this it's one of the few times in cooking that I use a cover it all and into the oven 350° 15 minutes now I want to build that little sauce right so I take honey rice wine vinegar sesame seeds and grainy mustard mix it together you can make a bigger batch of this and let it hang out in your fridge by the way I I toss this over chicken quinoa other grains Okay the next step is cooking those garlic shrimp I just put them in a single layer to season them little salt little pepper now for garlic shrimp you think I'm going to get the garlic on there actually put the garlic at the end I don't want to cook it much so just a little bit of oil couple tablespoons of butter and then drop the shrimp in minute or two on each side should do it depends on the size of your shrimp at some point I've got another little nubba butter and I just drop a little bit in areas where it looks dry but the great thing about mixing a little bit of oil as an insulator and then the butter the butter has a little water in it so it not only adds a great flavor but adds a little extra water to the pan which keeps these shrimp from really burning now let's see how we're looking nice and look at that the shrimp limp turns pinkish red and that's how you know it's cooked now with the garlic just grated Park a little bit of that in different areas you're going to get that waft of garlic so good we roll and we swirl and then right onto a plate and I kind of pile them so they stay warm now for the rice drop it into where we just cooked that shrimp spread it out let it absorb it'll start crackling season it with a little salt it's kind of hard to be patient cuz it smells so good when you see the edges start to Brown you have a visual cue go through it stir you see it start to get all golden brown again that crackling sound intensifies as the rice firms up now just shut it off and kind of let it finish while I build the rice bowl itself first a little of that Rice little bit of our dressing and then some basil just squarely on top and then the shrimp you could use smaller shrimp you could chop the shrimp up kind of like the bigger shrimp with this I'm going to add a little bit of that dressing right on the shrimp get a little bit of that crunchy rice right on top so that each bite you get you get it in the rice you get it on top of that shrimp it's everywhere a little bit of that this dish is as much about texture as it is about taste I get the garlic the pop of the shrimp that crunchy rice there's so many textures this is a knockout for\n"