Shrimp & Mustard Green Laing with Jasmine Rice
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A coconut-y, chile-infused sauce is the base of this Filipino dish.
This dish has potential, but unfortunately for us, it just kind of fell flat. I partially seeded the chile to try to get something between mild and super spicy, but unfortunately it didn’t really pack any heat at all.
I like the idea of adding greens to a dish like this, but I think it needs some more assertive flavors to really pop. My husband added some hoisin to his, and seemed to like it better that way, I thought maybe a little lime or honey might help.
Ah well. They can’t all be winners!
8 Ounce Peeled, Deveined Shrimp (Tails Off)
3/4 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 Tablespoon Bagoong
1 Bird’s Eye Chile
See Blue Apron for the full recipe.
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
