- 1/2 pound wild Louisiana shrimp, peeled and deveined
- 2 teaspoons kosher salt
- 4 large shallots, finely minced (1/2 cup)
- 1/4 cup fish sauce, plus more if needed
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 1/2 cup plus 2 tablespoons jasmine rice
- 2 tablespoons vegetable oil
- 3 cups shelled fresh or frozen green peas
- 1 1/2 cups finely chopped fresh cilantro, leaves and tender stems
- 1 cup thinly sliced scallions,white and green parts
- 2 cups chopped tender pea greens or fresh spinach
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Shrimp, Pea, and Rice Soup
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