Alex shares a trick for crisping some of the rice in the pan where the shrimp is cooked to absorb all those flavors and bring them into your dinner! What could be better than that?
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Brave and talented chefs attempt to take down Iron Chef Alex Guarnaschelli, the most feared and accomplished competition cook in America. Chef Alex goes up against three chefs in two rounds of cooking, and anyone -- even Alex -- can be sent home after a blind tasting by the judges. Each chef hails from a different state, but they all share the same culinary specialty and drive to beat Alex for ultimate bragging rights and $15,000.

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Crispy Jasmine Rice Bowl with Garlic Shrimp
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 45 min
Active: 30 min
Yield: 2 servings

Ingredients

3/4 cup jasmine rice
Kosher salt
2 tablespoons rice wine vinegar
1 tablespoon grainy mustard
1 tablespoon sesame seeds 
1 teaspoon honey
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
10 to 12 pieces medium shrimp (U10), peeled and deveined
1 large clove garlic, grated
2 sprigs fresh basil, stemmed

Directions

Preheat the oven to 350 degrees F.

The rice: Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in the rice and a pinch of salt and return to a boil over medium-high heat. Reduce the heat to a simmer, cover and place in the oven to cook until the rice is tender and has absorbed all the liquid, 14 to 16 minutes. Remove a generous 1/2 cup of the rice and set aside. Transfer the rest to a medium bowl.

Make the sauce: In a medium bowl, combine the vinegar, mustard, sesame seeds and honey.

The shrimp: Heat a large skillet over medium heat and add the olive oil and butter. Season the shrimp on all sides with salt. When the butter gets hot and frothy, quickly arrange the shrimp in a single layer. Raise the heat and brown the shrimp on their first side, 2 minutes. Turn the shrimp on their second side and cook through, 3 to 4 minutes. Add the garlic and stir to coat the shrimp. Remove the shrimp and set aside. KEEP the skillet as is.

Crisp the rice: Heat the skillet where the shrimp just cooked and add the reserved 1/2 cup of rice. Let it absorb all of the butter and shrimp flavors. Turn the heat to medium and cook, stirring, until the rice starts to crisp and brown, 3 to 5 minutes.

Assemble: In two bowls, spoon half of the steamed rice in each, spoon some of the sauce over the rice and arrange the shrimp and basil leaves on top. Top with the crisped rice and the remainder of the sauce.
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Alex Guarnaschelli's Crispy Jasmine Rice Bowl with Garlic Shrimp | Alex vs. America | Food Network
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