Shrimp and Rice Porridge With Cilantro and Tomatoes

• 12 lb medium shrimp, peeled, deveined, and coarsley chopped
• 1 talespoon finely chopped shallot
• 1 tablespoon finely chopped garlic
• 2 tablespoons fish sauce
• 12 teaspoon black pepper
• 14 teaspoon salt
• 6 cups chicken broth
• 34 long-grain rice, rinsed and drained
• 2 tablespoons vegetable oil
• 1 cup coarsley chopped plum tomato (optional)
• 2 tablespoons thinly sliced green onions
• 2 tablespoons coarsley chopped fresh cilantro

1. In a medium bowl, combine the shrimp with the shallots, garlic, fish sauce, pepper, and salt.
2. Toss to mix well and set aside while the rice cooks.
3. Bring the broth to a rolling boil in a medium saucepan over medium-high heat.
4. Stir in the rice, return to a boil, and then lower the heat to maintain a gentle simmer.
5. Cook until the rice is very soft, about 15 minutes.
6. Remove from heat and cover to keep warm.
7. In a medium skillet over medium-high heat.
8. heat the oil until hot.
9. Add the shrimp mixture and cook, tossing well, until the garlic is fragrant and the shrimp are turning pink, 1 to 2 minutes.
10. Transfer the shrimp mixture to the rice, scraping the pain to get out every bit of flavor.
11. Return the porridge to a gentle boil, and cook for 2 to 3 minutes.
12. Stir in the tomatoes (if using), green onions, and cilantro, remove from heat, and serve hot or warm.

shrimp, shallot, garlic, fish sauce, black pepper, salt, chicken broth, longgrain rice, vegetable oil, coarsley, green onions, coarsley

Taken from www.food.com/recipe/shrimp-and-rice-porridge-with-cilantro-and-tomatoes-505470 (may not work)