Rice with Junk (Shrimp and Edamame)

 
After reading Neil Peart’s book entitled Masked Rider: Cycling in West Africa where he soaks in the nuances of African life and along the way coins the phrase “rice with junk,” I don’t seem to be able to eat any time of rice topped with seafood or veg (or both) without calling it “rice with junk”.  Maybe Rice With Junk should be a new category?

Nevertheless, rice with junk is always delicious, quick and easy.

 

This rice with junk is made with gulf shrimp, edamame (frozen, I confess), yellow onion, sliced and sauted gently in less than 1 T sesame oil.

RICE WITH JUNK (Shrimp and Edamame)

INGREDIENTS

Veg and Shrimp
1 lb gulf shrimp, cleaned and deveined
1 bag of edamame, shelled
1 large onion, sliced thin
3 dried chili peppers
1 T sesame oil

Sauce
2 T creamy peanut butter
1/3 C soy sauce

For sauce

1. Put both ingredients in a small sauce pan.

2. Set sauce pan on medium until peanut butter melts and can be easily combined with soy sauce with a whisk.

3. Reduce to lowest setting on the stove and hold until shrimp and veg are cooked.

For shrimp and veg
1. Heat large wok or skillet

2. Add sesame oil and coat bottom of wok or pan

3. Add onion.  Saute until they begin to soften, about 5 minutes.

4. Add shrimp.  Cook shrimp until they are pink and forming the letter ‘c'.  (Remember, ‘c’ means cooked, ‘o’ means overcooked)

5. Add edamame.  If edamame have come from the freezer, cook in microwave approximately 1/2 of their usual cooking time.  Add to pan when they are warm, but not piping hot.

6. Break chili peppers in half, add to pan.

7. Saute’ until everything is cooked and completely heated through.

8. Add sauce to shrimp and veg.  Stir completely to coat.

Serve with hot short grain Japanese or Basmati rice.