Ingredients with Measurements:
- 1 cup white rice
- 1 pound shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 4 large eggs
- 2 cups beef gravy
- 1/4 cup green onions, chopped
Special equipment needed:
- Large skillet
- Rice cooker or pot with lid
- Whisk
- Spatula
Step-by-step instructions:
1. Cook the rice according to package instructions in a rice cooker or pot with lid.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Dredge the shrimp in the flour mixture, shaking off any excess.
5. Add the shrimp to the skillet and cook for 2-3 minutes per side until golden brown and cooked through.
6. Remove the shrimp from the skillet and set aside.
7. Crack the eggs into the same skillet and cook to your desired doneness.
8. Divide the cooked rice among four plates.
9. Top each plate of rice with a portion of the cooked shrimp.
10. Ladle the beef gravy over the shrimp and rice.
11. Top each plate with a cooked egg.
12. Garnish with chopped green onions.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Skillet: Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 20g
Carbohydrates: 60g
Protein: 30g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or beef.
- Beef gravy can be substituted with mushroom gravy or onion gravy.
- Green onions can be substituted with chopped cilantro or parsley.
Variations:
- Add sliced mushrooms to the skillet with the shrimp.
- Top the dish with sliced avocado or diced tomatoes.
- Use brown rice instead of white rice.
Tips and tricks:
- Make sure to shake off any excess flour from the shrimp before cooking to prevent clumping.
- Keep the cooked shrimp warm in a 200°F oven while cooking the eggs.
- Use a non-stick skillet to prevent the eggs from sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a large platter with the rice in the center and the shrimp, gravy, and eggs arranged around the edges.
Garnishes:
Chopped green onions, sliced avocado, diced tomatoes, chopped cilantro, or parsley.
Pairings:
Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Steamed broccoli
- Roasted asparagus
- Grilled zucchini
- Mixed greens salad
Troubleshooting advice:
- If the shrimp are sticking to the skillet, add more oil or use a non-stick skillet.
- If the gravy is too thick, add a little water or beef broth to thin it out.
Food safety advice:
- Make sure to cook the shrimp to an internal temperature of 145°F to ensure they are fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Loco Moco is a popular Hawaiian dish that originated in the 1940s. It typically consists of white rice, a hamburger patty, a fried egg, and brown gravy.
Flavor profiles:
Savory, umami, salty, and slightly sweet.
Serving suggestions:
Serve hot and enjoy as a main dish for lunch or dinner.
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Region: Hawaiian
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