Shrimp, Pea, and Rice Stew

Ingredients

• 1/2 pound uncooked wild shrimp, peeled, devined
• 2 teaspoons kosher salt
• 1/2 cup minced shallots (about 4 large)
• 1/4 cup (or more) fish sauce (such as nam pla or nuoc nam)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sugar
• 1/2 cup plus 2 tablespoons jasmine or other aromatic long-grain white rice
• 2 tablespoons vegetable oil
• 3 cups shelled fresh or frozen peas
• 1 1/2 cups finely chopped fresh cilantro
• 1 cup thinly sliced scallions
• 2 cups chopped tender pea greens or fresh spinach

Steps

1. Place shrimp and salt in a colander; toss, rubbing gently to make sure all surfaces are evenly covered. Let sit 5 minutes; rinse in cold water and drain. Cut each shrimp in half lengthwise and then in half again crosswise. Mix shrimp, shallots, fish sauce, pepper, and sugar in a large bowl. Cover and let marinate at room temperature for 1 hour, tossing occasionally.
2. Coarsely grind rice in a spice mill, pulsing until the largest pieces are 1/3 of their original size, about 10 seconds.
3. Heat oil in a large pot over medium-low heat. Add shrimp mixture. Sauté, stirring frequently, until all shrimp is pink and shallots have softened but are not colored, 3-5 minutes. Stir in rice. Gradually add 8 cups water, stirring constantly to avoid clumping. Increase heat to high; bring to a simmer. Reduce heat to medium-low and simmer, stirring often, until rice is tender and broth has thickened, 20-25 minutes. Increase heat to high, add peas, and cook until peas are just tender, 3-4 minutes. Remove pot from heat. Stir in cilantro, scallions, and pea tendrils. Season to taste with more fish sauce, if desired.