Follow along in the this post for it will update as we cook. Feel free to comment and ask questions. Email me to join the chat!
Combine milk butter and a garlic clove until butter is melted. Remove from heat and cool. Add shrimp.
Mince garlic ginger and onion.
Season water with chicken bullion cube, pepper and garlic powder, bring to boil add rice.
Time to prep the vegetables! I love this part!
Coat your asparagus in oil and Parmesan cheese. Heat oven to 350, check rice (you want it 80% cooked) and drain. Heat oil in pan to medium high. 🥵
Let’s cost our shrimp.
- Dredge in egg
- The flour, dust off excess flour
- Dip back in egg
- And back in then flour
CHECK YOUR RICE. If it’s done set aside.
Hear your pan
Shrimp are only going to take 5-7 min per batch. I’m doing batches of 5, I have 20 shrimp. Place asparagus in oven.
In a separate skillet heat onions, garlic and ginger until fragrant on medium high heat.
HAVE YOUR RICE READY AND A GOOD SPATULA!
Add rice and mix, increase heat, toss and let it get a little color. Here is a good time to spice up your rice, add soy sauce, rice wine vinegar, endless choices to surprise your family.
Take out your shirmp and move on to the next batch and repeat.
While your second to last batch is cooking is a good time to take out the asparagus if you haven’t forgotten like me 🥵 but it’s all good. Time to start the sauce
Heat a table spoon of butter and get ready to add those garlic and ginger bites we chopped earlier.
this is a good time to get dish washer ready or start loading the dish washer. Clean up as you go. 😊
Get the shrimp 🍤 🙏
Add butter to crest sauce! Lower heat and let steep. Prep your plates.
I don’t know any fancy playing I just throw it on there, but I do try.