Shrimp & Mustard Green Laing with Jasmine Rice

Shrimp & Mustard Green Laing

with Jasmine Rice

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

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.

Get Cooking
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
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: