Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Shrimp with Spicy Green Rice Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 23, 2019 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Taking a cue from the Venetian risi e bisi, a soupy rice-and-peas, this version with shrimp highlights sweet, crunchy sugar snap peas with Southeast Asian ingredients: the heat of chiles and ginger, the freshness of basil and cilantro, and the salty depth of fish sauce. Ingredients 1 clove garlic 3 tablespoons minced fresh ginger (from a 4-inch piece) 1 to 2 Thai chiles, or 1 small serrano chile, chopped 1 cup packed tender fresh basil leaves, plus more for serving 1 cup packed fresh cilantro, plus more leaves for serving 2 teaspoons fish sauce ½ teaspoon sugar ¼ cup vegetable oil 1 large or 2 small leeks, thinly sliced and well washed (2 cups) ½ cup long-grain white rice 3 cups homemade or low-sodium store-bought chicken broth 1 pound large shrimp, peeled and deveined 4 ounces sugar snap peas, tough strings removed, trimmed and cut into 1-inch pieces (1 ½ cups) Kosher salt Lime wedges, for serving (optional) Directions Turn a food processor on; drop garlic through feed tube and process until finely chopped. Add 2 tablespoons ginger, chile, basil, cilantro, fish sauce, and sugar; process until finely chopped. Add 1 tablespoon oil and 3 tablespoons water; process to a fine paste. (You should have 2/3 cup.) Heat remaining 3 tablespoons oil in a medium saucepan over mediumâ??high until shimmering. Add leek and remaining 1 tablespoon ginger; cook until leek is translucent, 3 to 4 minutes. Stir in rice and broth, along with 1 cup water. Bring to a boil, then reduce heat to mediumâ??low and simmer, covered, until rice is very soft, 17 to 18 minutes. Add shrimp; simmer, stirring once or twice, until opaque, 1 to 2 minutes. Stir in peas and herb paste. Remove from heat; season with salt. Serve immediately, with more cilantro and basil and lime wedges. Rate it Print