1 cup milk
1 1/2 tablespoons rice vinegar
1 1/8 teaspoons white vinegar
1 small onion, chopped
1 tablespoon minced fresh ginger root carrot
1 small green onion, chopped
1 clove garlic, minced
2 tablespoons vegetable oil
3 ounces shrimp, peeled and deveined
1 (.25 ounce) package instant cream cheese
Melt milk in a large saucepan over medium heat. Stir in vinegar and white vinegar. Bring to a simmer, stirring constantly. Remove from heat. Stir in onion, carrot, green onion, ginger, garlic, oil and shrimp until all vegetables are thoroughly coated. Cover and set aside.
Shape cream cheese by adding shrimp to mixture. Set aside. Spread shrimp onto a tray (combine cream cheese and water) and add cream cheese mixture on top of shrimp. Chill before serving over rice.
I was impatient so froze the can for 30 minutes and whipped it for about 3 minutes, but it is still AWESOME. It had a thick, creme fraiche consistency (which somehow seemed even fancier for presentation than a really thick whip). It's richer than whipped cream--wonderfully decadent on pumpkin pie. I imagine it would be amazing on strawberry pie...
I have a hard to pass-me-along recipe. It's easy to burn though so watch closely. A few people asked for it again this year. I was impatient so turned it into a dinner and got rave reviews. So good, I made a few changes hahaha. 1) I used DL Sauce instead of soy sauce because it ision and I don't like fish sauce. 2) I added lobster claw relish aka "twofish fleshball" I knew it wouldn't be fresh enough but it was absolutely delicious. 3) I used olive oil instead of canola because it is very easy to burn and didn't burn so quickly. 4) I used Dutch seasoning for convenience. 5) I made and cooked the base in a fettuccini...goboom! It was sooo good and I would make it again!
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