2 tablespoons olive oil
2 tablespoons sake
2 tablespoons brown sugar
1 large garlic clove, finely chopped
1 large shrimp, peeled and deveined and quartered
4 drops hot pepper sauce (you can add more as needed)
ground cardamom to taste
1/2 cup uncooked long-grain white rice
Heat oil in a 2, deep pot over medium heat. Saute all ingredients until they are lightly cooked, about 4 minutes. Add the shrimp, and cook until soft, 10 to 15 minutes. Do not allow the shrimp to become liquidy, just lightly cooked.
Combine the cooked, half-cooked, and liquidy shrimp with desired amount of sugar, mustard greens, salt, pepper sauce, cardamom, rice, and water into the pan; simmer over medium-low heat until thick and browned.
This was really yummy but I had to cook my shrimp for an hour just to get it to the right consistency for slathering on the tortilla.Next time I'll just add shredded cheese and shrimp.
really great, very tasty. the only change would be to thin out the butter a bit by throwing in a bit of dry mustard and maybe a diced onion. i dosed this way before even thinking of pairing it with shrimp, it was gone.
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