Asian shrimp stew with steamed rice

I had made this before about a year ago and thought it had some potential, but needed some re-working. Since I had shrimp in the house left over from the vodka shrimp pasta, I thought I'd go ahead and give it another shot. The changes I made seemed to do the trick, as I was quite pleased with how it turned out. Even Nate, who normally hates any of my Asian cooking, gave it a 7!




Asian shrimp stew with steamed rice

1 cup white rice
2 tbsp. cornstarch
1/2 c. coconut milk
1 tbsp. sugar
1 tbsp. vegetable oil
1 c. frozen peas
1 onion, cut into 1" pieces
4 cloves garlic, sliced
2 tbsp. ginger, minced
1/4 tsp. red pepper flakes
4 scallions, sliced
1 lb. shrimp, peeled and deveined
1-2 tbsp. rice vinegar
1/2 c. peanuts, crushed

1. Cook rice according to directions.

2. Whisk together cornstarch, coconut milk, sugar and 1 cup of water; set aside.



3. In large skillet, heat oil over medium. Add peas, onion, garlic, ginger, red-pepper flakes, scallion whites and salt. Cook, tossing frequently, until vegetables are crisp-tender, about 6-8 minutes.



4. Add coconut-milk mixture; raise heat to medium-high. Boil until thickened, 1-2 minutes. Add shrimp, cook until opaque, 3-4 minutes. Season with vinegar, water down if necessary.



5. Serve stew over rice, garnished with peanutes and scallion greens.

Emily's rating: 8 out of 10
Nate's rating: 7 out of 10