I have to confess, finding time to cook and blog now that I’m back to working 40 hours a week is going to be a challenge. With recipes like this Thai Jasmine Rice with Shrimp from Wegmans though, I might actually be up for it! If you notice me opting for some less time-intensive recipes, or a little more brevity in my writing, it’s because I’m adjusting to my new schedule. And goodness knows, with the hectic lives we lead, it’s best to just cut to the chase.
With a mere seven ingredients, this dish is quick, easy, and the end result is delicious. You will need:
- 2 tablespoons of Wegmans Basting Oil
- One cup of diced onion
- Wegmans Jasmine Rice Blend
- 2 ¼ cup of Wegmans Food You Feel Good About Thai Culinary Stock
- 1 pound of 41-50 count Shrimp, thawed
- Salt and pepper to taste
- ½ bunch of green onions, sliced thinly on the bias
Preheat your oven to 400 degrees. Heat the basting oil in a braising pan or Dutch oven on medium-high heat. Add the onion and cook for three or four minutes or until the onion begins to soften. Add the rice to the pan. Let it toast for about two to three minutes, stirring it in the meantime. Add the Thai stock, season with salt and pepper, cover and bring to a simmer on high. When the stock comes to a boil, transfer the pan to the oven for about 10 minutes.
Remove the pan and arrange the shrimp over the rice. Lightly season with salt and pepper, cover and return the pan to the oven for another five minutes or until the shrimp reaches 130 degrees. Remove the pan from the oven. Let the dish set for 10 minutes, stir in the green onions and serve alongside some Asian-style vegetables.
Here’s a video if you prefer visual instructions.