Name: Shrimp, Pea, and Rice Stew
Yield: 6
Ingredients: 1/2 lb. medium shrimp -; 1/4 c. fish sauce -; 1 tsp. sugar -; 1/2 tsp. freshly ground black pepper -; 4 large shallots -; 1/2 c. jasmine or other aromatic long-grain white rice -; 2 tbsp. canola oil -; 3 c. frozen or fresh peas -; 2 c. baby or chopped spinach (optional) -; 1 1/2 c. lightly packed cilantro (including stems) -; 6 scallions -

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Ingredients for - Shrimp, Pea, and Rice Stew

1. 1/2 lb. medium shrimp -

2. 1/4 c. fish sauce -

3. 1 tsp. sugar -

4. 1/2 tsp. freshly ground black pepper -

5. 4 large shallots -

6. 1/2 c. jasmine or other aromatic long-grain white rice -

7. 2 tbsp. canola oil -

8. 3 c. frozen or fresh peas -

9. 2 c. baby or chopped spinach (optional) -

10. 1 1/2 c. lightly packed cilantro (including stems) -

11. 6 scallions -

How to cook deliciously - Shrimp, Pea, and Rice Stew

1. Stage

Halve shrimp lengthwise, then crosswise. In a medium bowl, toss shrimp with 1/4 cup fish sauce, sugar, pepper, and shallots, cover and set aside at room temperature to marinate for 1 hour.

2. Stage

Pulse rice in a spice or coffee grinder until coarsely ground, about 10 seconds; set aside. Heat oil in a large pot over medium heat, add shrimp mixture, and cook, stirring frequently, until shrimp are pink and shallots are softened, 3 to 4 minutes.

3. Stage

Stir in rice, then gradually add 8 cups water, stirring constantly to avoid any clumps. Increase heat to medium-high and bring just to a boil. Reduce heat to medium-low and simmer, stirring often, until thickened and rice is tender, about 30 minutes.

4. Stage

Increase heat to medium-high, add peas, and cook until just tender, 3 to 4 minutes. Remove pot from the heat, stir in spinach (if using), cilantro, scallions, and fish sauce to taste and set aside to let cool for 5 minutes. Ladle into bowls and serve.