Garlic Butter Shrimp Arroz Caldo

This garlic butter shrimp arroz caldo is what happens when a comforting Filipino classic meets the flavors of shrimp and grits. You get a bowl of creamy, savory arroz caldo topped with sweet, buttery garlic shrimp, with all those garlicky pan juices soaking right into the rice.

I was kinda going for a shrimp and grits vibe, but instead of grits, I wanted the soft, porridge-like texture of arroz caldo. The rice cooks down until it's thick and comforting, almost like a Filipino version of grits, while the shrimp brings a little sweetness, plenty of garlic, and that buttery richness that makes you want to scrape every last bit out of the pan.

Ingredients

1 cup jasmine rice

½ cup glutinous (sticky) rice

7 cups chicken stock, plus more as needed

1 tbsp neutral oil

1 small onion, finely diced

5 cloves garlic, minced

1½-inch piece ginger, sliced into chunks

1½ lb cooked chicken, shredded

2 tbsp fish sauce, plus more to taste

1 tsp chicken bouillon powder (optional)

½ tsp white pepper

Salt, to taste

1–2 tbsp calamansi or lemon juice

For Garlic Butter Shrimp

1 lb large shrimp, peeled and deveined, tails on

2 tbsp butter

1 tbsp neutral oil

5 cloves garlic, minced

1 tbsp soy sauce

1 tbsp brown sugar

1 tbsp calamansi or lemon juice

½ tsp grated ginger

¼ tsp chili flakes, optional

Black pepper, to taste

For garnish

Fried garlic

Green onions

Calamansi or lemon wedges

Soft-boiled or jammy egg, optional

Chili oil, optional

1. Rinse the jasmine and glutinous rice together until the water runs mostly clear.

2. Heat oil in a large pot over medium heat. Add onion, garlic and ginger. Cook until fragrant and the onion starts to soften, about 3–4 minutes.

3. Add both rices and stir for about 1 minute to coat them in the aromatics.

4. Add the chicken stock, fish sauce and white pepper. Bring to a boil, then reduce to a gentle simmer.

5. Cook 35–45 minutes, stirring frequently, until the rice breaks down and the arroz caldo becomes very thick, creamy and almost grits-like. Add additional stock a little at a time if it gets too thick before the rice is fully cooked.

6. Stir in the shredded chicken and cook another 5 minutes. Season with fish sauce, chicken bouillon, salt and calamansi/lemon juice.

7. Pat the shrimp very dry.

8. Heat oil in a large skillet over medium heat. Add the butter and garlic. Cook for about 30 seconds, then add soy sauce, brown sugar, ginger, calamansi/lemon juice and chili flakes.

9. Let the sauce bubble for about 30–60 seconds, then add the shrimp to the skillet. Toss until coated and fully cooked.

11. Spoon the thick, creamy arroz caldo into bowls and pile the garlic-butter shrimp on top.

13. Finish with fried garlic, green onion and a squeeze of calamansi.

Comforting arroz caldo is a comforting mixture of textures