Hey y’all! So… I know they say a picture is worth a thousand words, but sometimes…I feel like there’s only SO MANY words a food picture could say. Of course they get your mouth watering and may leave you craving that dish all day. But in this one for example… you guys… I can’t even begin to describe, with a picture a lone, how ahhhhmazing this sauce is. It was inspired by a recipe I actually found at a blog called, Went Here 8 This, when she made a sauce similar with some Instant Pot Creamy Braised Oxtails. (Actually one of my very favorite Instant Pot recipes I have come across, so I will be sharing a link to that, and you should totally checkout her site because its full of complete deliciousness!) I of course made some adaptions and substitutions, and even a different meat, but I give huge kudos to that sauce recipe because… Its just out of this world and boomin’ with flavor, guys.
First, I worked with my shrimp. I pat-dried my shrimp and seasoned it with my salt, pepper, and seasoning salt. (I used Penzey’s Seasoning Salt, a great friend gave me as a gift not too long ago.) After this I heated my oil in a large skillet, and added my shrimp. (You may actually have to do this in batches and that is A-OKAY.) And cooked 2 mins per side, or until fully cooked. After this I took some tongs and removed them onto a plate, and sat aside. Next… is where the sauce action happened. I melted my butter on the same skillet, and added my onion stirring occasionally, until soft and translucent, about 2-3 minutes. Next came the garlic, stirring frequently, until fragrant, about 30 seconds. After this I added my Sake, followed by some Chicken Broth (or you can use veggie if you wish.) And scraped the brown bits off the bottom of the pan. This will deglaze the pan and give it some goooood good flavor. Next I added all my seasonings, let come to a boil for 30 seconds or so, added my heavy cream and let come to boil again another 30 seconds-1 minute or so. You essentially just want to let the sauce thicken. I then added my shrimp back in and tossed to coat in the sauce…
Now turn your heat very very low, your lowest setting of heat on your stove, or off and cover. You want the sauce and shrimp to stay warm, but not overheat while making your rice, which won’t take long at all.
Now most of you have probably made some fried rice at home, so this will be a cinch. You just want to take your sesame oil and heat it on medium-high, to high heat, depending on your Wok or large skillet. Add your garlic and stir until fragrant, about 30 seconds. Add in your rice, and if you need to you can add more sesame oil if you feel needed. Stir until heated through in wok, and add your soy sauce to your liking. I just add until it is basically the color I like. Next comes the frozen mixed veggies (already thawed out of course.) toss them in and stir occasionally, cooking about 5-6 minutes or until veggies are heated through. After this, you will spray a separate frying pan with cooking spray, and crack your eggs onto them, like you were making fried eggs and scramble right on the frying pan immediately. Some do this right in their Wok. You can too, its just a preference of mine and what I do, so you do what floats your boat. Once cooked I add to my rice and it may have to be scrambled up a bit more, which will easily happen when you stir and incorporate it into your fried rice. Add seasonings, to taste.
Now dish your fried rice into a bowl, or your favorite dish, and add your shrimp on top, ladling some of the sauce all over the shrimp and rice. Now enjoy this heavenly heavenly dish.
Xoxo, Linds
Creamy Chinese Five Spiced Shrimp and Fried Rice Bowls
An Asian comfort meal, both you and your family will love, and easy weeknight meal at that!
Ingredients
Shrimp
- 1 lb Medium-Large Sized Shrimp, peeled, deveined, and tails removed
- Salt and Pepper
- Seasoning Salt, to liking
- 2 Tbsp Cooking Oil
- 2 Tbsp Butter
- 1 Onion, diced
- 4 Cloves Garlic, minced
- 1/2 C Chicken or Veggie Broth
- 1/4 C Sake
- 1 Tsp Chinese Five Spice
- 1 Tbsp Chili Powder
- 1/2 C Heavy Cream
Fried Rice
- 1 Tbsp Sesame Oil
- 4 Cloves Garlic, minced
- 3 C Cooked White Rice, of your choice
- Soy Sauce to liking (until it is the color you want. Taste as you go to avoid too heavy of a sodium flavor.)
- 12 Oz. Bag of Frozen Mixed Veggies, thawed out
- 4 Large Eggs
- Pepper, to taste
- Seasoning Salt, to liking
Instructions
Shrimp
- Pat dry and season shrimp with salt, pepper, and seasoning salt.
- Heat cooking oil on medium high heat, in a large skillet.
- Add shrimp and cook 2-3 min per side, until fully cooked. Remove and set aside on a plate.
- Add butter to same pan on medium-high heat, and let melt. Add onion, stirring occasionally for about 2-3 minutes or until soft and translucent.
- Add garlic, stirring frequently, for about 30 seconds-1 minute or until fragrant.
- Add your sake, deglazing the pan and scraping up any brown bits. Add chicken broth and seasonings and let it come to a boil for 30 seconds, then add heavy cream letting boil 30 seconds more, to allow it to thicken a bit.
- Add shrimp back to pan and toss to coat. Keep on the lowest setting on your stove or turn completely off, until ready to put on rice.
Fried Rice
- Add sesame oil to pan on medium high heat, in a wok. Add garlic and stir frequently 30 seconds-1 minute, or until fragrant.
- Add your rice and soy sauce and let heat through for a bit, a few minutes.
- Add your mixed veggies stirring occasionally, until cooked and heated through about 4-5 minutes.
- In a seperate frying pan sprayed with cooking oil or butter, on medium high crack egg and add, like you were adding a fried egg. Start scrambling, immediately. You can also do this straight in the wok if you prefer, but I like eggs and giving them undivided attention. Lol jk, it's all out of preference you can do what suits your fancy, this is just how I do it.
- add salt, pepper and seasoning salt to taste, being careful with salt as soy sauce already has good enough amounts of sodium.
- Put in bowl or dish of choice, and put shrimp with all the sauce your heart desires, and enjoyyyy! 🙂
And as promised, a link to recipe that helped inspire the sauce in this dish: https://www.wenthere8this.com/instant-pot-creamy-braised-oxtails/
