Few things are as decadent as a plate of plump shrimp. But when bathed in a rich and creamy lobster sauce and ladled atop fluffy rice, this shrimp becomes positively sinful. Balanced with seasonal broccolini for a healthy, verdant finish, this is a restaurant-quality meal that will wow your chosen dinner guest in under 35 minutes.
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You Will Need
Cook the Rice
Bring a small pot with 1½ cups of water and Jasmine rice to a boil over medium-high heat. Once water is boiling, reduce heat to a gentle simmer. Cover pot and cook until rice is tender, about 16-20 minutes. Season with a pinch of salt and pepper and set aside warm.
Prepare the Ingredients
While rice is cooking, thoroughly rinse produce and pat dry. Trim the tough ends from broccolini. Mince garlic. Slice green onions on the bias. Rinse shrimp and pat dry.
Start the Sauce
Warm a medium pan over medium-high heat. When pan is hot, add 1 tsp. olive oil, minced garlic, and sliced green onion (reserving a bit for garnish). Cook until aromatic, about 1-2 minutes.
Sauté the Shrimp and Broccolini
Add shrimp to the pan with the garlic and green onions and sauté, stirring occasionally until shrimp begin to color on both sides, about 2 minutes. Add cooking wine and broccolini to the pan. In a small mixing bowl, mix the lobster base with 1 cup of water. Add mixture to the pan and bring to a simmer.
Finish the Sauce
While waiting for ingredients in pan to simmer, mix 1 Tbsp. of water with the 1 Tbsp. cornstarch in a small mixing bowl. This mixture is called a "slurry" and will thicken the sauce. Add the slurry to the sauce and stir to combine. Remove pan from heat and gently fold in liquid egg, further enriching and thickening the sauce. Season with a pinch of salt and pepper.
Plate the Dish
Scoop a portion of Jasmine rice into a bowl. Ladle 7 shrimp, an even serving of broccolini, and the sauce over and around the rice. Garnish with Sambal to taste and the reserved green onion.
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