Blue Apron Review: Shrimp and Mustard Green Laing with Jasmine Rice

Blue Apron Review:

 Shrimp and Mustard Green Laing with Jasmine Rice 

I was really excited to hop back on the Blue Apron bandwagon.  With the local farmers market, I had canceled my blue apron for a while.  But now that the winter farmer's market is only once every other week, and produce is more limited, I decided to get back into Blue Apron. 

Today, we are talking about this coconuty and wonderful shrimp dish.  

"This delicious dish was inspired by the cuisine of the Bicol region of the Philippines. Usually containing fresh seafood, spicy chiles and coconut milk, traditional dishes from the area—like laing—are a wonderful balance of richness, sweetness and spice. In our recipe, you’ll be using a bird’s eye chile, aromatics and bagoong (a popular umami-rich condiment) to give this shrimp laing unforgettable flavor. Served with jasmine rice and peppery mustard greens, it combines tradition and seasonality in incredible new ways"- Blue Apron

The following Blue Apron recipe can be found Here on their site.

  My edits and opinions are noted with ** and italics.  

2 Servings

700 Calories each 

Ingredients: 8 Ounce Peeled, Deveined Shrimp (Tails Off)
¾ Cup Jasmine Rice
1 13.5 Ounce Can Coconut Milk
1 Bunch Mustard Greens
1 Green Bell Pepper
1 Yellow Onion
1 Bunch Cilantro
1 1-Inch Piece Ginger
1 Tablespoon Bagoong
1 Bird's Eye Chile

The bagoong and the birds eye chile were new ingredients to me.  

And how cute was that little chile! 

1. Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic and ginger. Separate the mustard green stems and leaves; discard the stems. Cut out and discard the stem, ribs and seeds of the bell pepper; thinly slice the bell pepper. Peel and thinly slice the onion. Pick the cilantro leaves off the stems; discard the stems. Halve the bird’s eye chile lengthwise. (For a milder dish, leave the chile whole.)  ** I used the whole chile and it wasn't too spicy at all-  If you really want a subtle kick, leave it whole!

 

2. Cook the rice:

In a small pot, heat the rice, a big pinch of salt and 1½ cups of water to boiling on high. Once boiling, cover and reduce the heat to low. Cook 14 to 16 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let rest for 5 minutes. Fluff the finished rice with a fork. **If you have a rice cooker- throw it in there ! Takes a little longer but comes out perfect and fluffy every time. 

3. Cook the onion & bell pepper:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the onion and bell pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

4.  Add the aromatics & mustard greens:

While the rice continues to cook, add the garlic, ginger and bird’s eye chile to the pan of onion and bell pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Stir in the mustard greens and cook, stirring occasionally, 2 to 3 minutes, or until wilted. ** It will barely fit in your pan!  Shove it in there and throw on a lid to help it wilt. 

5. Cook the shrimp:

To the pan of vegetables, add the shrimp, coconut milk, bagoong and ¼ cup of water. Reduce the heat to medium and simmer, stirring occasionally, 4 to 6 minutes, or until the shrimp are cooked through and the sauce has thickened. (Be careful not to boil the mixture, as the coconut milk may separate.) Remove from heat and season with salt and pepper to taste.

6. Plate your dish:

Divide the rice and shrimp laing between 2 dishes. 

Garnish with the cilantro. 

!

I loved the flavor of this!  It had the coconut curry taste that was sweet and smooth with a kick from the chile.  The portions of this dish are also HUGE! Something that always (happily) surprises me with blue apron!  The cilantro is the perfect touch on top of the dish to add an extra bit of freshness.  I am impressed Blue Apron!