Dishes 176-177: Salt-baked Shrimp at Lee How Fook, 11th and Race
Steamed Shrimp at Tai Lake, 10th and Race
It was the night after Bomb Bomb BBQ, and every time I opened the fridge, a carton full of mussels, two tupperwares of shrimp (from Tai Lake and Lee How Fook, takeout), and a small carton of rice stared me in the face. EAT US. COOK US. The torment—do leftovers speak to you? Do they ask you to make jambalaya? Geez, sometimes I think I’m losing it. In any case, I got back from work the next night, threw my handbag aside, and got to work.
Here you go, leftover seafood stew:
3 T. Butter + Splash of canola
1 med onion
4 pieces bacon or prosciutto, diced
1 small head broccoli, cut up
Small container of white rice
Leftover mussels in red sauce, additional cup or so of water
Whatever else is in the fridge
Melt the butter in a medium saucepan, and splash in the canola oil. Butter burns at a lower temperature than oil, but it has that amazing flavor, so the combo gives you the best of both worlds.
Dice the onion and toss it in the butter with the bacon or prosciutto. Cook until the onion is clear and it all smells ridiculously good. Throw in the broccoli and rice and get it all covered in that tasty fat.
Add the seafood. Once its coated in onions and bacon, pour in the leftover red sauce. Add water gradually, taste as you go. Heat it through, and—it’s ready!