Shrimp & Mustard Green Laing with Jasmine Rice

Shrimp & Mustard Green Laing

with Jasmine Rice

2 Servings
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

This delicious dish was inspired by the cuisine of the Bicol region of the Philippines. Usually containing fresh seafood, spicy chiles and coconut milk, traditional dishes from the area—like laing—are a wonderful balance of richness, sweetness and spice. In our recipe, you’ll be using a bird’s eye chile, aromatics and bagoong (a popular umami-rich condiment) to give this shrimp laing unforgettable flavor. Served with jasmine rice and peppery mustard greens, it combines tradition and seasonality in incredible new ways.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Shrimp & Mustard Green Laing with Jasmine Rice
Title
  • 8 oz Peeled, Deveined Shrimp (Tails Off)
  • ¾ cup Jasmine Rice
  • 1 13.5 Ounce Can Coconut Milk
  • 1 bunch Mustard Greens
  • 1 Green Bell Pepper
  • 1 Yellow Onion
  • 1 bunch Cilantro
  • 1 1-Inch Piece Ginger
  • 1 Bird's Eye Chile
  • 1 Tbsp Bagoong
time-saving
tips & techniques
Cilantro
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic and ginger. Separate the mustard green stems and leaves; discard the stems. Cut out and discard the stem, ribs and seeds of the bell pepper; thinly slice the bell pepper. Peel and thinly slice the onion. Pick the cilantro leaves off the stems; discard the stems. Halve the bird’s eye chile lengthwise. (For a milder dish, leave the chile whole.)

Cook the rice:
2 Cook the rice:

In a small pot, heat the rice, a big pinch of salt and 1½ cups of water to boiling on high. Once boiling, cover and reduce the heat to low. Cook 14 to 16 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let rest for 5 minutes. Fluff the finished rice with a fork.

Cook the onion & bell pepper:
3 Cook the onion & bell pepper:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the onion and bell pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

Add the aromatics & mustard greens:
4 Add the aromatics & mustard greens:

While the rice continues to cook, add the garlic, ginger and bird’s eye chile to the pan of onion and bell pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Stir in the mustard greens and cook, stirring occasionally, 2 to 3 minutes, or until wilted.

Cook the shrimp:
5 Cook the shrimp:

To the pan of vegetables, add the shrimp, coconut milk, bagoong and ¼ cup of water. Reduce the heat to medium and simmer, stirring occasionally, 4 to 6 minutes, or until the shrimp are cooked through and the sauce has thickened. (Be careful not to boil the mixture, as the coconut milk may separate.) Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the rice and shrimp laing between 2 dishes. Garnish with the cilantro. Enjoy!

Tips from Home Chefs

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Shrimp & Mustard Green Laing

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic and ginger. Separate the mustard green stems and leaves; discard the stems. Cut out and discard the stem, ribs and seeds of the bell pepper; thinly slice the bell pepper. Peel and thinly slice the onion. Pick the cilantro leaves off the stems; discard the stems. Halve the bird’s eye chile lengthwise. (For a milder dish, leave the chile whole.)

2 Cook the rice:

In a small pot, heat the rice, a big pinch of salt and 1½ cups of water to boiling on high. Once boiling, cover and reduce the heat to low. Cook 14 to 16 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let rest for 5 minutes. Fluff the finished rice with a fork.

Cook the rice:
Cook the onion & bell pepper:
3 Cook the onion & bell pepper:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the onion and bell pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

4 Add the aromatics & mustard greens:

While the rice continues to cook, add the garlic, ginger and bird’s eye chile to the pan of onion and bell pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Stir in the mustard greens and cook, stirring occasionally, 2 to 3 minutes, or until wilted.

Add the aromatics & mustard greens:
Cook the shrimp:
5 Cook the shrimp:

To the pan of vegetables, add the shrimp, coconut milk, bagoong and ¼ cup of water. Reduce the heat to medium and simmer, stirring occasionally, 4 to 6 minutes, or until the shrimp are cooked through and the sauce has thickened. (Be careful not to boil the mixture, as the coconut milk may separate.) Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the rice and shrimp laing between 2 dishes. Garnish with the cilantro. Enjoy!

Plate your dish:
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