Sous Vide Sweet Corn Congee with Shrimp and Scallions
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Congee, a Chinese rice pudding, is easy to make with the Anova Sous Vide Precision Cooker. This sweet and savory version features summery, sweet corn, shrimp, and scallions. Serve this dish when you're craving a hearty, warm meal.
Ingredients for 6
1 cup (237 ml) short-grain rice
8 cups (3.3 pints) chicken stock
3 ears of corn, kernels removed and cobs reserved
1 tablespoon (15 ml) coconut oil
1 pound large shrimp, peeled and deveined
1 teaspoon (5 ml) minced fresh ginger
1 tablespoon (15 ml) chili-garlic sauce
1 cup (237 ml) thinly sliced scallions
Kosher salt and freshly ground black pepper
Set the Anova Sous Vide Precision Cooker to 190°F.
Seal rice, stock, and corn kernels and cobs in a zip or vacuum bag and cook for 1.5 hours.
Remove the congee, discard the corn cobs, and season with salt and pepper.
Heat a large skillet over medium heat and cook the shrimp, ginger, and chili-garlic sauce in the coconut oil until cooked through. Remove from the heat and stir in the scallions. Season with salt and pepper.
Divide the congee between bowls and top with shrimp mixture.